Lemon yogurt cake

Ingredients for 1 servings:

• 200 g butter (soft)
• 300 g sugar
• 1 pinch of salt
• 4 m.-sized eggs
• 550 g wheat flour (405 or 550)
• 1 bag of baking powder (for 500 g flour)
• 550 g yogurt (pure)
• 2 lemons (untreated)
• 1 lemon(s) (untreated), for soaking
• 60 g sugar

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Refreshingly lemony, super juicy and simply delicious – the perfect summer cake

First, wash the two lemons for the batter with hot water, dry them thoroughly, and zest them. Cut open one lemon and squeeze out about 6 tablespoons of juice. Preheat oven to 175°C (top/bottom heat). Cream the softened butter with sugar and salt until creamy, then beat in the eggs, one at a time, until the sugar no longer crunches. Sift the flour and baking powder over the mixture and stir briefly. Then stir in the yogurt, lemon juice, and lemon zest well. Pour the batter into a greased loaf or bundt pan and level the surface. Bake the lemon cake until the skewer test indicates “done” – this takes about 1 hour depending on the pan and oven, but it’s best to check after 50 minutes! In the meantime, finely slice the zest from the lemon to soak – or use a zester to remove it. Cut open the lemon and squeeze out 6 tablespoons of juice. Simmer the strips with 150 ml of water, the juice, and the sugar for a few minutes until the sugar has dissolved. Pour the syrup through a sieve and set the strips and syrup aside. Let the baked cake cool in the tin for about 10-15 minutes. Then turn it out of the tin and place it back in the tin. Pierce the cake several times with a rolling pin (they’re thinner than skewers or similar) and then drizzle or brush the lemon syrup over it. Let the cake cool completely – by then the syrup should be absorbed. Turn the cake out of the tin onto a serving platter and decorate with the lemon strips. If desired, the cake can also be covered with a lemon and powdered sugar glaze (I personally don’t like it – the cake is really delicious as it is and doesn’t need it) – then scatter the lemon strips over the glaze. A few chopped pistachios also go well on top. In summer, a scoop of lemon ice cream goes well with it. A few strawberries, blueberries, or something similar are also perfect. Instead of 200g butter + 550g yogurt in the dough, you can also use 250g butter and 500g yogurt. I find it better this way, though.