This is a refreshing and easy cake with semolina flour and Greek strained yoghurt. Although it can be eaten warm straight ...

Who can ever go past a good lemon yoghurt cake with lashings of sweet lemony syrup? Don’t forget to serve with a dollop of thick greek yoghurt, or, if you are feeling extravagant, ice cream is ...

Add the yoghurt, lemon juice and zest and stir until smooth. Sieve the flour and baking powder together and gently stir them into the cake mix. Whisk the egg whites to soft peaks and carefully ...

In a large bowl, mix together the sugar and lemon zest ... before stirring in the yoghurt. Pour into the prepared tin and bake for 45-50 minutes until the cake is a deep golden brown and ...

Preheat the oven to 190C/170C Fan/Gas 5. Grease the sides of a 23cm/9in round cake tin and line the base with baking paper. Mix together the eggs, yoghurt and sunflower oil in a large bowl.

There's no dessert more refreshing than a perfectly tart lemon cake. To add a bit of excitement to a relatively simple dessert, we like using chia seeds, shredded coconut, blueberries or pistachios.

It is important to prepare the tin properly to prevent the cake from sticking ... Beat in the eggs, one at a time, then mix in the yoghurt, vanilla and salt. Add the flour and baking powder ...

For her weekend baking, Chef Jill recently whipped up a mean Lemon, Yogurt and Milk Chocolate Pound Cake, which delivers the simple flavors that rock in a subtle yet easily perceptible manner.

You have reached your maximum number of saved items. Remove items from your saved list to add more. Cake for breakfast? In Italy that’s a si, per favore! And while any cake will do, the ...

On cooking, the batter separates, leaving a pool of lemon curd-y sauce at the base of the dish and a tender, light sponge on top. The recipe makes great use of slightly mature yoghurt. If you don ...