Oriental yogurt cake

Ingredients for 1 servings:

• 500 g yogurt (low-fat yogurt)
• 4 eggs
• 1 pinch of salt
• 180 g cane sugar
• 1 pack of vanilla sugar, or 2 tsp for homemade
• 125 g butter, liquid
• 1 lemon(s) (organic), the grated peel and the juice
• 400 g semolina
• 1 packet of baking powder
• Fat for the mold
• Breadcrumbs or semolina for the mold
• ½ liter of water
• 100 g cane sugar
• 3 ½ lemon(s), the juice
• Desiccated coconut if required

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Place everything except the semolina and baking powder in a bowl and beat vigorously until fluffy. Finally, add the semolina mixed with the baking powder. Pour the batter into a greased and floured loaf pan. Bake in a preheated oven at 160°C (convection oven) for about 40-50 minutes until golden brown. For the glaze, boil the water, 100g of cane sugar, and the juice of 3 1/2 lemons for about 2 minutes. Immediately pour over the finished cake. If desired, you can also sprinkle with desiccated coconut.