Lemon and Yoghurt cake
Makes one cake
Gilchesters Organic Pizza and Ciabatta flour, sifted
2 level tsp
Butter, very soft
Full fat yoghurt
Finely grated rind of 2 lemons
For the filling and topping
Juice of 2 lemons
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.