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Skyr lemon cake

updated

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Ingredients for 1 servings:

  • 45 g stevia, alternatively 100 g sugar
  • 3 eggs
  • 150 ml rapeseed oil
  • 150 g Skyr, natural
  • 3 tsp vanilla extract
  • 3 lemons, juice
  • 350 g spelt flour type 630
  • 1 pack of cream of tartar baking powder
  • n. B. Fat and flour for the mold

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

First, beat the sugar and three eggs in a bowl until creamy. Then add the rapeseed oil, skyr, vanilla extract, and the juice of three lemons and mix. Mix the spelt flour with the baking powder thoroughly and then stir into the batter. Pour the finished batter into a greased and floured Bundt pan (or another pan, if desired). Bake in a preheated oven at 190°C (top/bottom heat) for approximately 50-60 minutes.

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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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