Lemon and Yoghurt cake

Makes one cake

175g

Gilchesters Organic Pizza and Ciabatta flour, sifted


2 level tsp

Baking powder


50g

Semolina


225g

Sugar


100g

Butter, very soft


130g

Full fat yoghurt


4

Eggs


Finely grated rind of 2 lemons


For the filling and topping


1 tub

Marscapone


3 Tbsps

Lemon curd


Juice of 2 lemons


Method

Pre-heat oven to 180°C. Grease two Victoria Sponge cake tins.

Mix flour and baking powder and sift into a bowl.

This is an ‘all in one cake’, so no need to mix sugar and butter separately. Just put all ingredients in a bowl and bring together quickly.

Fill into the prepared Victoria Sponge cake tins and bake for 25 minutes.

Set aside to cool.

For the filling: mix the marscapone, lemon curd and lemon juice until it is nice and creamy. Use half of the cream to fill the bottom half of the cake, place the other cake on top and spread the rest of the cream on top.

Decorate with fresh raspberries if you want.

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