Lemon cake soaked with limoncello

Ingredients for 1 servings:

• 2 lemon(s), organic
• 3 eggs, size M
• 150 g sugar
• 100 ml sunflower oil
• 150 g yogurt 3.5%
• 275 g flour
• 12 g baking powder
• Salt
• 125 ml Limoncello
• 150 g powdered sugar
• Fat and flour for the mold

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

simple sponge cake from a loaf pan, approx. 12 pieces

Rinse a lemon with hot water, dry it, and grate the zest. Squeeze both lemons; this yields approximately 120 ml of juice. Measure out 80 ml of juice and 3 tablespoons of juice. Beat the eggs and sugar in a bowl until frothy. Stir in the oil, yogurt, lemon zest, and 80 ml of juice. Mix the flour with the baking powder and salt and stir in. Fill a greased and floured loaf pan with the batter and bake the cake in an oven preheated to 150°C (fan-assisted) for approximately 1 hour. Cover with foil for the last 20 minutes, if necessary. Remove the cake from the oven and pierce the surface with a wooden skewer. Drizzle the cake with the liqueur and let it cool for 15 minutes. Mix the icing sugar with the 3 tablespoons of lemon juice. Remove the cake from the pan and place it on a wire rack. Spread the lemon glaze evenly over the surface. Let the cake cool.