John Myers
Chocolate Lemon Yogurt Cake
The perfect chocolate lemon yogurt cake recipe with a picture and simple step-by-step instructions.
- 300 g Sugar
- 200 g Butter
- 4 Free range eggs
- 1 tablespoon Lemon juice
- 600 g Lemon yogurt
- 400 g Flour
- 60 g Ground almonds
- 1 packet Baking powder
- 1 tablespoon Unsweetened cocoa
- Powdered sugar
- Put the butter in a saucepan, melt it over a low heat and let it cool down a little. Put the melted butter in a mixing bowl and beat with the sugar until creamy. Add the eggs and stir in. Now stir in the yogurt and lemon juice. Mix the flour, baking powder, almonds and cocoa and stir in two portions. Now put the dough in the prepared springform pan and smooth it out.
- Place the cake in the oven preheated to 180 degrees upper and lower heat and bake for about 60 – 65 minutes. (Chopsticks sample) Take the cake out of the oven and let it cool down in the tin for 20 minutes. Now remove the edge of the springform pan and let the cake cool down. Place the cooled cake on a cake plate and dust with powdered sugar.
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