Lemon & Mango Yoghurt 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. 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!

I love citrus in cake and the lemon combined with the sweetness of the mango yoghurt makes this recipe a big win in our house…we may have made it more than three or four times in recent weeks! I hope your family enjoys it too.

Lemon & Mango Yoghurt Cake Recipe

You will need:

• 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 yoghurt (I think passionfruit yoghurt would be super in this recipe too)

Icing:

• 1 cup icing sugar
• 1 Tablespoon butter
• 1 Tablespoon lemon juice
• 1/2 Tablespoon boiling water

To make:

1. Preheat oven to 180C. Grease and line a 20cm round cake tin.

2. Beat butter, sugar and lemon rind until smooth.

3. Add eggs one at a time, beating well between each.

4. Add lemon juice and mix well with a wooden spoon.

5. Add half the flour and half the yoghurt and mix thoroughly. Repeat with remaining flour and yoghurt.

6. Bake for 35 minutes. Cool in tin for 10-15 minutes and then transfer to a wire rack.

7. Icing: Blend all ingredients until smooth. Ice cake once completely cooled.