Lemon Yogurt Cake

Nonna's Book Recipes 15 - 19

Lemon Yogurt Cake

Creaming Butter and Sugar

125g Butter (4oz)

1 cup Sugar

1 tsp grated Lemon rind

2 Eggs separated

2 cups Self Raising Flour

250g tub natural Yogurt

½ cup Sultanas

1. Cream Butter and Sugar until light and fluffy

2. Add Lemon rind and Egg yolks, beat well

Folding all ingredients together

3. Sift Flour and fold in alternatively with Sultanas and Yogurt

4. Whisk Egg whites until almost stiff

5. Lightly fold into rest of mixture

6. Pour into greased 23cm x 12cm loaf tin

7. Bake moderate oven 180º C for about 45 mins or until skewer comes out clean

Butter and Sugar creamed

Tip ▲ Years ago when I worked part-time for a large South Australian flour mill, selling bread machine bread mixes to retailers, I learnt a lot about flour.  Bakers recommend  ‘good’ cooks should never rely on the quality of bought Self Raising Flour (SR Flour). The thorough mixing of baking powder through a packet is unreliable and may explain why sometimes a cake fails to rise.  All ‘good’ cooks will use plain flour and add 1 teaspoon of baking powder per cup of flour.

Just out of the oven! The Cake looks a bit swollen as the red silicon
cake 'tin' is flexible, I find silicon is wonderful to use for baking.