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Bizcocho de yogur de limón (Lemon and Yoghurt Cake)

Bizcocho de yogur de limón (Lemon and Yoghurt Cake) is a traditional Spanish recipe for a classic lemon-flavoured yoghurt-based sponge cake served topped with a lemon cream. The full recipe is presented here and I hope you enjoy this classic Spanish version of: Lemon and Yoghurt Cake (Bizcocho de yogur de limón).

prep time

20 minutes

cook time

50 minutes

Total Time:

70 minutes

Serves:

8

Rating: 4.5 star rating

Tags : Vegetarian RecipesMilk RecipesBaking RecipesCake RecipesSpain Recipes



Bizcocho de yogur de limón (Lemon and Yoghurt Cake): A Spanish recipe for a classic lemon-flavoured yoghurt-based sponge cake served topped with a lemon cream.

Ingredients


3 eggs
250ml lemon yoghurt
400g sugar
250ml oil
360g plain flour
2 tsp baking powder
pinch of ground anise seeds
finely-grated zest of 1 lemon
currants
mint leaves

For the Lemon Cream:
75g brown sugar
2 eggs, beaten
juice of 2 lemons
a little finely-grated lemon zest

Method:

Combine the eggs and sugar in a bowl. Beat well until pale and creamy, then beat in the yoghurt and lemon zest. With the beater running, slowly pour in the oil in a slow, steady, stream. Now beat in the anise.

Sift together the flour and baking powder into a separate bowl, then fold into the batter. Turn into a greased and floured springform cake tin then transfer to an oven pre-heated to 180°C and bake for about 40 minutes, or until golden brown on top and cooked through (a skewer inserted into the centre of the cake should emerge cleanly).

Remove from the oven and allow to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.

For the lemon cream, combine the sugar, lemon juice, beaten eggs and lemon zest in a frying pan. Stir to combine then heat gently and cook, stirring constantly, until thickened.

Pass the lemon cream through a fine-meshed sieve, then set aside to cool.

Once the cake has cooled to room temperature, slice into wedges with a serrated knife and serve accompanied by the lemon cream. If desired, you can garnish the cake with currants and mint leaves before serving.