Description
A perfectly moist small round 6 inch Greek yogurt cake with the fresh flavours of sweet blackberries and tangy lemon zest.
Serves 6. Use the scaling buttons below to double or triple the quantity.
Ingredients
Scale
- 100g (or 2 oz or 3/4 cup + 1.5 tbsp) flour
- 1 tsp baking powder
- 65g (or 2oz or 1/4 cup) unsalted butter - room temp + extra for greasing
- 100g (or 3.5 oz or 1/2 cup) sugar
- 1/2 tsp vanilla essence (optional)
- 65g (or 2oz or 1/4 cup) full-fat Greek yoghurt
- 1 lemon - zest only
- 2 eggs - (room temperature)
- 150g (or 5oz) blackberries (fresh or frozen) Note 1
- Icing sugar for dusting (optional)
Instructions
- Heat your oven to 170C or 338F and grease a round 6-inch baking pan and line with greaseproof/parchment paper.
- Mix the flour and baking powder in a bowl and set aside.
- Cream together the butter, sugar, Greek yoghurt, lemon zest and egg in another bowl until smooth.
- Add the dry ingredients and continue to mix until a smooth batter is formed.
- Gently fold in blackberries by hand using a mixing spoon.
- Pour the cake batter into the baking pan.
- Bake for 40-50 minutes. The cake is ready when the top has begun to brown and a cake tester or cocktail stick comes out clean.
- Leave to cool for at least 20 minutes, dust with icing sifted sugar if you want to and serve.
Notes
- If you are using frozen blackberries, do not defrost them first as this will add too much moisture to the cake batter and you may find that you need to bake the cake for a little longer.
- Category: Sweet
- Method: Baked
- Cuisine: Western
Keywords: Lemon and Blackberry Small Greek Yogurt Cake (6 inch)