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Yogurt-lemon cake

updated

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Ingredients for 1 servings:

  • 200 g sugar
  • 3 eggs
  • 150 g natural yogurt
  • 150 g rapeseed oil
  • 1 packet of vanilla sugar
  • 1 lemon(s), the juice
  • 350 g flour
  • 1 packet of baking powder
  • Fat for the mold
  • Flour for the mold
  • possibly cake icing (lemon glaze)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

is quick and juicy

Whisk the sugar and eggs until pale yellow. Stir the natural yogurt, oil, vanilla sugar, and lemon juice into the foam. Combine the flour and baking powder and stir into the batter. Pour the batter into a greased and floured loaf pan. Bake for 50 minutes at 175°C. If desired, you can top the cake with a lemon glaze.

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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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