Spanish Meyer Lemon Yogurt Cake (Bizcocho De Limon)

Another Meyer Lemon recipe, this one with goat yogurt (or plain yogurt, if you can’t get the good stuff!)…it is so light and fluffy and tasty, because of the texture the yogurt lends to the cake.

Thanks to Cookpad for the recipe:)

Bizcocho de Límon – Serves 16-20
3 eggs

1 cup sugar

8 ounces lemon yogurt

½ cup of grapeseed or olive oil

1 cup milk

3 cups self-rising flour

1 tsp. baking powder

Zest and juice of 1 Meyer lemon

1
Separate the egg whites and egg yolks and make a meringue with the whites.
2
Add the yolks to a separate bowl along with the yogurt and sugar and mix well.
3
Gently stir in the flour and baking powder to the bowl from step 2.
4
Then add in the vegetable oil and grated lemon zest and mix.
5
Fold the meringue gently into the mixture from step 4.
6
Bake in an oven preheated to 180°C for 35 minutes and you’re done.

 

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2 thoughts on “Spanish Meyer Lemon Yogurt Cake (Bizcocho De Limon)

  1. Hi Jill,

    Is this the cake you served at Chuck and Cindee’s house on Monday? I found another recipe for Lemon Curd. Is that the sauce you served with it? Is was so good, I’d like to make it for dessert on Christmas. All of your recipes look fantastic. If you ever quit the goat business, you could do a cookbook.

    Thanks for a great evening,
    Val

  2. Valerie, sorry I could respond until now. Yes, the Bizcocho is great! Hope you went for it, and hope your Christmas was wonderful!

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