Jen's Lemon Yoghurt Wimbledon Cake

Hi all, this is my Lemon Yoghurt Wimbledon Cake recipe: 

300g caster sugar

50g butter, softened (I used unsalted)

3 large eggs, separated

225g Greek-style yoghurt

Zest of 1 lemon

175g self-raising flour

100g sifted icing sugar

1½ tbsp lemon juice

Method:

1. Cream the softened butter, sugar and egg yolks

2. Pour in the yoghurt and add the lemon zest. Beat.

3. Sift the flour and fold.

4. Next whisk the egg whites and fold into the mixture.

5. Pour mixture in to base-lined loose-bottomed tin, 20cm in diameter.

6. 180 C for around 1 hour.

The only thing i did differently was to make lemon butter icing instead of runny icing. I also used a square tin instead of a round one, and it was slightly larger than required so the cake looked rather thin! It also, therefore needed less than the recommended cooking time.

Will be reviewing this recipe from 'Mary Berry's UCB' on the blog ASAP!