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Lemon Yogurt Cake

 Lemon Yogurt Cake

The yoghurt in the batter makes this lemon ring cake really fluffy, fluffy and juicy. An extremely easy sponge cake!


Ingredients

3 medium eggs

130 grams of sugar

110 grams of oil neutral variety such as sunflower oil

110 grams natural yoghurt approx. 3.5% fat

70 grams of freshly squeezed lemon juice!

1 tablespoon grated lemon zest

260 grams of wheat flour

3/4 packet baking powder

1 pinch of salt


Preparation

Preheat the oven to one hundred seventy five degrees pinnacle and bottom heat. Grease a small Bundt cake tin (approx. 18-20 cm in diameter) and dust with flour.


Beat the eggs with the sugar for a couple of minutes. add the oil with yoghurt, lemon juice, lemon zest and salt. blend flour with baking powder and stir in in short.


Pour the batter into the organized pan and bake for approximately forty five-50 mins. allow to chill, flip out and enhance with lemon icing as you like (see tip).


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Tip: For the glaze, sift approx. 150g of icing sugar and regularly stir in approximately 2 tablespoons of lemon juice until smooth, ensuing in a thick mass.


recommendations & hints for batter


so that you may be certain of creating this batter, examine my primary recipe. There also are solutions to regularly requested questions consisting of: whilst does sponge cake become greasy? or why does batter curdle? here is the simple batter recipe.


general statistics


you can use our calculator to find out the right quantity of ingredients for different baking pan sizes.


You need to alternative substances? here you'll discover recommendations on how and with what you could replace ingredients.

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