Lemon Yogurt Ring Recipe

Lemon Yogurt Ring Recipe

Ingredients : Serves 12

225 g

285 g

4

10 ml

90 ml

250 ml

275 g

10 ml

5 ml

2.5 ml

 

For the glaze :

115 g

30 ml

45 - 60 ml

Butter, at room temperature

Caster sugar

Eggs, separated

Grated lemon rind

Lemon juice

Natural yogurt

Plain flour

Baking powder

Bicarbonate of soda

Salt

 

 

Icing sugar

Lemon juice

Natural yogurt

Method :
  • Preheat the oven to 180oC/350oF/Gas 4. Grease a 3 liter fluted tube tin and dust with flour.
  • Cream the butter and caster sugar until light and fluffy. Add the egg yolks, one at a time, beating well after each addition. Add the lemon rind, juice and yogurt and stir.
  • Sift together the flour, baking powder and bicarbonate of soda. In another bowl, beat the egg whites and salt until they hold stiff peaks.
  • Fold the dry ingredients into the butter mixture, then fold in a dollop of egg whites. Fold in the remaining whites.
  • Pour into the tin and bake until a skewer inserted in the center comes out clean, about 50 minutes. Leave in the tin for 15 minutes, then turn out and cool on a wire rack.
  • For the glaze, sift the icing sugar into a bowl. Stir in the lemon juice and just enough yogurt to make a smooth glaze.
  • Set the cooled cake on the wire rack over a sheet of greaseproof paper. Pour over the glaze and allow to set.

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