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Yogurt-Lemon-Cake

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Ingredients for 1 servings:

  • 150 g yogurt
  • 150 ml oil
  • 1 packet of vanilla sugar
  • 1 lemon(s), grated peel
  • 300 g sugar
  • 1 pinch of salt
  • 3 m.-sized eggs
  • 350 g flour
  • 1 packet of baking powder
  • 125 g powdered sugar
  • 3 tbsp lemon juice

Instructions

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

Preheat oven to 175 degrees Celsius (350 degrees Fahrenheit) top/bottom heat. Whisk together yogurt, oil, flavorings, sugar, salt, and eggs until foamy. Combine flour and baking powder and stir into the foam. Pour the batter into a greased loaf pan or ring pan and bake for about 55 minutes. Since every oven bakes differently, please do a skewer test. If the cake is getting too dark, simply cover. Mix the powdered sugar with the lemon juice and drizzle over the cooled cake. Tip: Instead of lemon zest and juice, you can also make this cake with orange zest.

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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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