Lemon Drizzle Cake


Cake base:
200 g FAGE Total 5% yoghurt, FAGE Total 0% yoghurt 
50 g butter
4 large eggs
100 g almond flour
120 g self-raising flour
12 g baking powder
80 ml lime juice
100 g blueberries
80 g granulated sugar

2 tablespoons of FAGE Total 5% yoghurt, FAGE Total 0% yoghurt 
3 tablespoons of lemon juice
2 tablespoons of icing sugar

  1. Preheat the oven to 185°C
  2. In a large bowl, beat the eggs and sugar with an electric whisk until soft and pale in colour. Add the yoghurt, the previously melted butter and the lime juice.
  3. Then add the almond flour and the self-raising flour, mix until you get a smooth batter and add the blueberries.
  4. Pour the batter into a greased bundt pan and bake for 20 minutes at 180°C or until a toothpick inserted in the centre comes out clean.
  5. Allow the cake to cool before removing it from the pan.

  6. Prepare the icing separately, mixing all the ingredients in a bowl, and pour it all over the cake, decorating with the lemon zest.