Lemon yogurt cake

Ingredients for 1 servings:

• 500 g yogurt, 1.8% fat
• 250 g low-fat curd cheese
• 100 ml lemon juice
• 120 g powdered sugar
• 40 g cornstarch
• 2 lemon(s), zest
• 1 orange(s), zest
• 180 g wheat flour type 550
• 100 g butter or vegetable margarine
• 75 g raw cane sugar
• 1 tsp baking powder
• Cinnamon powder for sprinkling
• Powdered sugar for sprinkling

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

for a 26 cm springform pan

For the dough, knead the flour, butter, sugar, and baking powder using the dough hook of a stand mixer or a hand mixer. For the topping, mix together the yogurt, low-fat quark, lemon juice, powdered sugar, cornstarch, and zest. Pour the dough into a greased springform pan, pour the yogurt mixture on top, and smooth the surface. Bake in a preheated oven at 190 degrees Celsius (top/bottom heat) for 35 minutes. Let cool and sprinkle with cinnamon and powdered sugar. You can find the video instructions under my profile. For 8 slices, the total contains approximately 354 kcal per slice.