3 eggs, separated
50g butter
325g caster sugar
225g low fat natural thick set yoghurt
1 tsp vanilla
1 lemon zest finely grated
175g self-raising flour
icing sugar, strawberries, lemon slices, mint sprigs to decorate.
Preheat the oven to 180°c. Grease a deep 20cm round tin. Line with paper.
Beat the egg yolks butter and sugar until fluffy. Add the yoghurt, vanilla and lemon zest and beat till smooth. sift in the flour and fold in gently.
In a 2nd bowl, whisk the egg whites until soft peaks. Fold into the cake mix and pour into the lined tin.
Bake for 60 mins until risen and firm. Cool in the tin for 10 minutes, then cool on a rack before decorating.