Strawberry-topped yoghurt cake
A simple yoghurt cake topped with strawberries, lovely in the summer time
- 90 g butter or margarine
- 125 g caster sugar
- 2 eggs
- 1 tsp vanilla extract
- 150 g self-raising flour
- 85 g Greek yoghurt
- Zest of a lemon
- 5-6 strawberries
Cream the butter or margarine with the sugar until fluffy.
Break in the eggs and mix well.
Add the vanilla extract and mix.
Add half the flour, and mix in. Then add half the yoghurt and mix in.
Repeat with the rest of the flour, and the rest of the yoghurt.
Grate in the lemon zest and combine.
Pour the cake batter into a greased deep 8 inch tin.
Slice the strawberries and arrange in a flower pattern, with the seeds facing upwards.
Bake for 25-30 mins at 180 degrees (fan oven) until golden brown and a skewer comes out clean.
Allow to cool in the tin for a few minutes, then turn the cake out and cool on a rack.Enjoy!
Calories: 315kcal | Carbohydrates: 40g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 87mg | Sodium: 134mg | Potassium: 60mg | Sugar: 22g | Vitamin A: 455IU | Vitamin C: 5.9mg | Calcium: 32mg | Iron: 0.5mg