1 cup Butter
1 1/2 cup Granulated Sugar
2 tbsp Lemon zest
2 tbsp Lemon juice
1 1/2 tsp Vanilla essence
1 cup Plain Yogurt
1 cup Dried Cranberries
2 1/2 cup Plain Flour
2 tsp Baking Powder
1 tsp Salt
- I begin my whisking together the sugar, butter (at room temperature) and lemon zest until they’re well combined into a paste.
- Add the eggs one at a time, whisking for about 20 seconds each egg if using an electric mixer. Add the vanilla and lemon juice, and whisk for another 20 seconds.
- In a separate bowl, I combine the dry ingredients: flour, baking powder and salt. Then, with a spatula I gently fold in the dry ingredients into the egg mixture, later folding in also the plain yogurt. Finally, I fold in the cranberries.
- Pour the cake mixture into a buttered or lined pound cake tin. Bake at 180C for about 60 minutes. If you start seeing the top brown quickly, lower the heat slightly. Let it cool well before serving. It lasts for days in a tight container.
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