2 lemons (peeled & de-pipped)
175g butter (or alternative), room temperature
175g caster sugar
3 large free-range eggs
2 teaspoons vanilla extract
200g self-raising flour
5 tablespoons 0% fat yogurt ( why not use lemon flavoured yoghurt to boost the flavour)
100g pistachio nuts, roughly chopped
3 tablespoons icing sugar
75g 0% fat yogurt
Lemon Zest to garnish
Chopped Pistachios (to sprinkle on top)
Grease and line with baking paper a deep 20cm cake tin
Pre-heat your oven to 180°C / Gas 4.
Cut the lemons into large chunks and blitz in a food processor.
In a large mixing bowl add the butter & sugar, beating until light and fluffy.
Now add the eggs one at a time, beating well each time. Stir in the yogurt, vanilla extract, pistachio nuts and lemon. Sieve in the flour and lightly fold until you have a smooth batter.
Pour the mixture into the prepared cake tin and bake for 50 minutes- 1 hour (until firm to touch)
Leave to cool in the tin for 10 minutes then remove from the tin and place on a wire rack to cool completely.
To make the yogurt icing, simply mix all the ingredients except for the lemon zest then spoon over the cake, allowing it to run over the edges. Finally, decorate with lemon zest & serve
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