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Patricia's Yogurt Lemon Cake

updated

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Ingredients for 1 servings:

  • 200 g margarine, soft
  • 200 g sugar
  • 1 tbsp vanilla sugar
  • 3 eggs
  • 150 g natural yogurt
  • 1 lemon(s), grated peel, squeezed juice
  • 300 g flour
  • 1 tsp baking powder
  • 125 g powdered sugar

Instructions

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

guaranteed juicy

Beat the margarine with the sugar and vanilla sugar until fluffy. Beat in the eggs, one at a time, for 1 minute each. Stir in the grated lemon zest, 1 tablespoon of lemon juice, and the yogurt. Mix and sift the flour and baking powder. Then stir in the flour twice. Pour the batter into a greased and floured loaf pan and bake in the preheated oven (175°C top/bottom heat) on the middle rack for about 55 minutes (test with a skewer). Let the cake cool for 10 minutes and then remove from the pan. Make a glaze from 1 tablespoon of lemon juice and the powdered sugar, adding a little water if necessary, and spread it over the still-warm cake.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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