Lemon, Blueberry & Yoghurt Cake
Lemon, Blueberry & Yoghurt Cake
Ingredients
- 125 g butter, melted
- 3/4 cup caster sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 large lemon, zest of
- 1/4 cup lemon juice
- 1/2 cup Greek yoghurt
- 1 1/2 cups almond meal
- 3/4 cup plain flour, or GF plain flour
- 1 1/2 teaspoons baking powder
- 1 pinch salt
- 1 1/2 cups frozen blueberries
- as needed icing sugar, for dusting
Instructions
- 1
Preheat your oven to 170°C fan-forced. Line an 8-inch round cake tin with baking paper, ensuring the paper extends up the sides.
⏱️ 5 min•🌡️ 170
- 2
Melt the butter in the microwave in a microwave-safe bowl. Set it aside to cool slightly while you prepare other ingredients.
⏱️ 2 min
- 3
In a large mixing bowl, add the eggs and caster sugar. Whisk them vigorously with a hand whisk or electric mixer until the mixture is pale in color and well combined, with the sugar mostly dissolved.
⏱️ 5 min
- 4
To the egg and sugar mixture, add the slightly cooled melted butter, vanilla extract, lemon zest, lemon juice, and Greek yoghurt. Mix well until all the wet ingredients are thoroughly incorporated.
⏱️ 3 min
- 5
Add the almond meal, plain flour (or GF plain flour), baking powder, and a pinch of salt to the wet ingredients. Mix gently until just combined. Be careful not to overmix the batter, as this can lead to a tough cake.
⏱️ 3 min
- 6
Gently fold the frozen blueberries through the cake batter until they are evenly distributed. Do this just before pouring into the tin to prevent them from sinking.
⏱️ 2 min
- 7
Pour the batter into your prepared cake tin and use a spatula to smooth the top evenly.
⏱️ 1 min
- 8
Loosely cover the cake tin with aluminum foil. This helps prevent the top from browning too quickly. Place the tin in the preheated oven and bake for 60 minutes.
⏱️ 60 min•🌡️ 170
- 9
After 60 minutes, carefully remove the foil from the cake tin. Return the cake to the oven and continue baking for another 30 minutes, or until the cake is golden brown and cooked through. To check for doneness, insert a skewer into the center; it should come out with a few moist crumbs attached, not wet batter.
⏱️ 30 min•🌡️ 170
- 10
Once baked, remove the cake from the oven and let it cool completely in the tin on a wire rack. This can take at least an hour. Do not attempt to remove it from the tin while warm, as it may break apart.
⏱️ 60 min
- 11
Once completely cooled, carefully remove the cake from the tin. Dust generously with icing sugar using a sieve before slicing and serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon, Blueberry & Yoghurt Cake
- 125 g butter, melted
- 3/4 cup caster sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 large lemon, zest of
- 1/4 cup lemon juice
- 1/2 cup Greek yoghurt
- 1 1/2 cups almond meal
- 3/4 cup plain flour, or GF plain flour
- 1 1/2 teaspoons baking powder
- 1 pinch salt
- 1 1/2 cups frozen blueberries
- as needed icing sugar, for dusting
Instructions
- 1
Preheat your oven to 170°C fan-forced. Line an 8-inch round cake tin with baking paper, ensuring the paper extends up the sides.
⏱️ 5 min•🌡️ 170 - 2
Melt the butter in the microwave in a microwave-safe bowl. Set it aside to cool slightly while you prepare other ingredients.
⏱️ 2 min - 3
In a large mixing bowl, add the eggs and caster sugar. Whisk them vigorously with a hand whisk or electric mixer until the mixture is pale in color and well combined, with the sugar mostly dissolved.
⏱️ 5 min - 4
To the egg and sugar mixture, add the slightly cooled melted butter, vanilla extract, lemon zest, lemon juice, and Greek yoghurt. Mix well until all the wet ingredients are thoroughly incorporated.
⏱️ 3 min - 5
Add the almond meal, plain flour (or GF plain flour), baking powder, and a pinch of salt to the wet ingredients. Mix gently until just combined. Be careful not to overmix the batter, as this can lead to a tough cake.
⏱️ 3 min - 6
Gently fold the frozen blueberries through the cake batter until they are evenly distributed. Do this just before pouring into the tin to prevent them from sinking.
⏱️ 2 min - 7
Pour the batter into your prepared cake tin and use a spatula to smooth the top evenly.
⏱️ 1 min - 8
Loosely cover the cake tin with aluminum foil. This helps prevent the top from browning too quickly. Place the tin in the preheated oven and bake for 60 minutes.
⏱️ 60 min•🌡️ 170 - 9
After 60 minutes, carefully remove the foil from the cake tin. Return the cake to the oven and continue baking for another 30 minutes, or until the cake is golden brown and cooked through. To check for doneness, insert a skewer into the center; it should come out with a few moist crumbs attached, not wet batter.
⏱️ 30 min•🌡️ 170 - 10
Once baked, remove the cake from the oven and let it cool completely in the tin on a wire rack. This can take at least an hour. Do not attempt to remove it from the tin while warm, as it may break apart.
⏱️ 60 min - 11
Once completely cooled, carefully remove the cake from the tin. Dust generously with icing sugar using a sieve before slicing and serving.
⏱️ 1 min