The ingredients required for making this delicious dessert are
250 grams of butter at room temperature
1 teaspoon of grated lemon rind
1 cup white granulated sugar
3 large eggs, separated
½ cup coconut
¼ cup grounded almonds
2 tablespoons of fresh lemon juice
21/2 cups self raising flour
200 grams of yoghurt
For the honey syrup
1medium lemon
1 cup honey
METHOD FOR MAKING LEMON AND YOGHURT CAKE
Grease a 23 cm pan. In a large bowl with an electric beater cream the butter,
lemon rind and sugar together until it is light and fluffy. Now beat in the 3
egg yolks, one at a time. Stir in the coconut, grounded almonds and the lemon
juice and mix well.
Stir in the flour and yoghurt alternately spoon by spoon mixing well
till all the ingredients are well combined.
In a small bowl beat the egg whites with a beater till soft peaks are
formed. Fold it into the cake mixture. Pour this cake batter into the greased
pan and bake at 180 Degree C for about 1 hour. Spoon hot honey syrup over the
hot cake, cool in pan.
For the honey syrup
Remove the lemon rind from the lemon and cut the rind into small
pieces. Squeeze juice from lemon (1/4 cup).Combine the rind with the juice and
honey in a saucepan and stir over low heat till the honey is completely melted.
Do not boil. Serve hot.
