Torta al limone

del   B&B

  • Preheat th ovven to 180°. Cream the butter and caster sugar until pale and light. Beat the eggs, one ay the time : it may look a bit curdles but dont' worry, it will be fine: Gently fold in the lemon zest and flour and then fold in the yoghurt. 
  • Use a spatula to scrape into a lined 20cm cake tin. Bake for about 40 minutes or until the skewer inserted in the center comes out clean.


  • 120g butter softend
  • 200gr caster sugar
  • 3 eggs
  • zest and straine juice of a lemon
  • 200gr natural yoghurt
  • 100ml water
  • 150 sugar


About 5 minutes before the cake is readuy, heat the water, sugar and lemon jiuce in a small saucepan and simmer fer 5 minutes. When the cake is cooked, leave it in the tin, poke a fine skrewe all over the top and spoon the hot lemony syrup over. Try to do this so the syrop soaks einto the holes.