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Yogurt sponge cake

updated

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Ingredients for 1 servings:

  • 150 g low-fat yogurt
  • 150 ml oil, neutral
  • 1 packet of vanilla sugar
  • 1 lemon(s), grated peel and juice
  • 300 g sugar
  • 3 eggs
  • 350 g flour
  • 1 packet of baking powder
  • powdered sugar

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 15 minutes

Whisk the yogurt with oil, vanilla sugar, lemon zest, sugar, and eggs until fluffy. Then stir in the sifted flour mixed with baking powder until a thick batter forms. Pour the batter into a well-greased bundt pan or loaf pan and bake in a preheated oven at 175°C (fan oven) for 55 minutes on the lowest rack, leaving it in the oven for another 10-15 minutes to cool. For the glaze, mix the icing sugar with the lemon juice (this works best in a soup bowl and with a fork). Pour the glaze over the cooled cake and let it rest for 1 hour before serving.

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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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