Yogurt sponge cake

Ingredients for 1 servings:

• 50 g raisins
• 350 g flour
• 1 packet of baking powder
• 150 g butter, soft
• 200 g sugar
• 1 pinch of salt
• 1 lemon(s), grated peel
• 3 eggs
• 250 g yogurt (cream)
• 100 g almond(s), chopped
• Butter and breadcrumbs for the mold
• powdered sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

particularly juicy

Wash the raisins in hot water, dry them, and dust them with a little flour. Mix the flour and baking powder. Grease a Bundt cake pan with butter and sprinkle with breadcrumbs. Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Cream the butter with sugar, egg, salt, and lemon zest until fluffy. Fold the flour, yogurt, raisins, and almonds into the batter one after the other. Pour into the pan and bake in the oven for about 1 hour; do the toothpick test. Remove the cake from the oven, let it cool slightly, and then turn it out onto a wire rack. Let it cool, then dust with powdered sugar.