John Myers
Lemon Yogurt Cake
The perfect lemon yogurt cake recipe with a picture and simple step-by-step instructions.
molding
- 150 g Raw cane sugar
- 2 size Eggs
- 1 lemon Juice and abrasion
- 200 g Turkish yogurt 10%
- 250 g Flour
- 1 tsp Baking powder
- 1 pinch Salt
- 250 g Powdered sugar
- 1 tbsp Milk
- Lemon juice
- Mix the softened butter with the sugar until frothy, then stir in the eggs one by one. Now add the yoghurt and also mix the lemon zest and lemon juice and everything well. Mix the flour with the baking powder and salt and stir in really well.
- Line a box cake tin with baking paper – the best way to do this is to crumple the baking paper, wet it under cold water and then squeeze it out really well – then it fits wonderfully into the box cake form.
- Now put the dough in the mold, smooth it out and bake at 180 for about 45 minutes (stick test). Then take the cake out of the oven and let it cool down properly. Then take it out of the mold and remove the parchment paper.
- Place a wire rack on baking paper or aluminum foil and place the cake on the wire rack. Sieve the icing sugar and stir with the milk and lemon juice to a glaze. How much lemon juice – that depends on how thick you like the topping.
- Now pour the icing over the cake, decorate if necessary and then let the icing set.
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