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TREASURE THE LAND WE LOVE
SHOP LOCAL
VOLCANIC LAKES AND PLAINS
WILDLIFE VIEWING
PET FRIENDLY
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BIG NATURE
FOOD, DRINK + CULTURE
EVENTS
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FAMILY HOLIDAYS
DESTINATIONS
RECIPE SHARE #1 - LEMON AND YOGURT CAKE
by SAM ANDERSONIngredients
(Round tin, oven temp: 160)
125g butter
1 cup sugar
Rind of one lemon (fresh from the tree is best!)
2 eggs separated
1 cup of greek yoghurt (we use the award winning Shultz Organic – produced up the road in Timboon)
¼ cup milk
2 cups Self raising flour
½ cup almond meal
Lemon Icing
2 cups of icing sugar
1 tbspn butter
Juice and rind of one lemon
Method
Cream butter, sugar, lemon rind and egg yolks.
Mix in yoghurt and milk then gradually add almond meal and flour. Whisk egg whites to form soft peaks then gently fold into mixture. Bake in moderate (160) oven for 55 minutes. For icing beat all ingredients until smooth.
Ice cake once cooled and enjoy!