Inside: Make use of an excess of lemons with this delicious lemon and mango yogurt cake recipe.
I love the huge mulberry tree that we have in our front garden. Not just for the delicious berries that it produces or the messy, berry stained smiles of my children during mulberry season but also because the fruit is so plentiful that there is plenty to share.
My girls love helping to fill a bucket with berries to take whenever we are visiting family or friends, or taking a tub of berries to school for their teacher or friends. I truly believe it’s one of the greatest joys of growing your own.
We’ve been fortunate to be on the receiving end of such delicious generosity recently too – with an abundance of lemons that have been gifted to us via our local community. And when life gives you lemons…you just have to make lemon cake!
Lemon & Mango Yogurt Cake Recipe
I love citrus in cake and the lemon combined with the sweetness of the mango yogurt makes this recipe a big win in our house, we may have made it more than three or four times in recent weeks. Of course, if you are not mango fans, you could substitute the mango yogurt with a vanilla flavored yogurt, or even a passionfruit flavor would be delicious.
This is also a great recipe for cooking with kids, offering lots of opportunities for measuring and mixing.
Lemon & Mango Yogurt Cake Recipe
Make use of an excess of lemons with this delicious lemon and mango yogurt cake recipe.
Ingredients
- 125gm butter, softened
- 1 cup caster sugar
- Rind of one lemon, grated
- 3 eggs
- 1 Tablespoon lemon juice
- 1 1/2 cups self raising flour, sifted
- 1/2 cup mango yogurt
- 1 cup icing sugar
- 1 Tablespoon butter
- 1 Tablespoon lemon juice
- 1/2 Tablespoon boiling water
Instructions
- Preheat oven to 180ºC. Grease and line a 20cm round cake tin.
- Beat butter, sugar and lemon rind until smooth.
- Add eggs one at a time, beating well between each.
- Add lemon juice and mix well with a wooden spoon.
- Add half the flour and half the yogurt and mix thoroughly. Repeat with remaining flour and yogurt.
- Bake for 35 minutes.
- Cool in tin for 10-15 minutes and then transfer to a wire rack.
- Icing: Blend all ingredients until smooth. Ice cake once completely cooled.
For more afternoon treat ideas, check out these related recipes;
Christie Burnett is a teacher, presenter, writer and the mother of two. She created Childhood 101 as a place for teachers and parents to access engaging, high quality learning ideas.
