✤300g caster sugar
✤2 oz (1/2 stick) unsalted butter, softened
✤3 large eggs, room temperature, separated
✤225g 2% Greek yogurt
✤ Grated rind of 1 lemon
✤175g self-rising flour
For the icing:
✤100g powdered sugar
✤~1½ tbsp lemon juice, more or less for correct consistency
❖Preheat oven to 350°F (177°C). Grease an 8-inch deep round cake tin and line the base with parchment.
❖In a large bowl, beat together the sugar, butter & egg yolks. Add the yogurt & lemon rind and beat until smooth. Gently fold in the flour.
❖In a separate bowl, whisk the egg whites to soft peaks and carefully fold into the mixture.
❖Turn batter into prepared tin. Bake 1-1¼ hours or until cake is well risen and firm to touch.
❖Leave to cool in the tin a few minutes, then turn out, peel off parchment and finish cooling on wire rack.
❖For the icing, mix together the powdered sugar & lemon juice and spread over cold cake evenly, leaving to set.
❖Store in an airtight container at room temperature for a few days.
