Lemon-bowl cake with cherries

Name: Lemon-bowl cake with cherries
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 1 glass (720 ml) Cherries without stone; 1 untreated lemon; 250 g Butter; 1 pinch Salt; 250 g Sugar; 1 package Vanillin sugar; 4 Eggs (size M); 500 g Flour; 1 package Baking Powder; 1 (250 g) Mug of lemon yoghurt; 7-10 Tbsp Icing sugar; 7-10 Tbsp Fat and flour

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

1 glass (720 ml) Cherries without stone
1 untreated lemon
250 g Butter
1 pinch Salt
250 g Sugar
1 package Vanillin sugar
4 Eggs (size M)
500 g Flour
1 package Baking Powder
1 (250 g) Mug of lemon yoghurt
7-10 Tbsp Icing sugar
7-10 Tbsp Fat and flour

Directions

1
Pour the cherries into a sieve and drain well. Wash lemon hot, grate dry and grate peel thinly. Use the rest of the lemon for other purposes. Whisk butter, salt, sugar, vanillin sugar and lemon zest with the whisk of the hand mixer until thick and creamy white. Stir in the eggs one after the other. Mix flour and baking powder and stir in alternately with the yoghurt.
2
Grease the cake pan (approx. 2.5 litres capacity) and sprinkle with flour. Spread the dough alternately with the cherries evenly. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 60 minutes. Take the cake out of the oven, let it rest for about 10 minutes and carefully turn it over onto a grid. Let the cake cool down, dust with icing sugar and cut into slices
3
2 hours waiting time