Lemon yoghurt cake

Name: Lemon yoghurt cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 15
Ingredients: 125 g soft butter or margarine; 250 g Sugar; 2 Eggs (size M); 275 g Flour; 2 TEASPOONS Baking Powder; 250 g Whole milk yoghurt; 6 TABLESPOONS Lemon juice; 7-10 Tbsp grated rind of 1 untreated lemon; 7-10 Tbsp Zest 1 untreated lemon; 7-10 Tbsp Fat and flour

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 15

125 g soft butter or margarine
250 g Sugar
2 Eggs (size M)
275 g Flour
2 TEASPOONS Baking Powder
250 g Whole milk yoghurt
6 TABLESPOONS Lemon juice
7-10 Tbsp grated rind of 1 untreated lemon
7-10 Tbsp Zest 1 untreated lemon
7-10 Tbsp Fat and flour

Directions

1
Cream fat and 200 g sugar with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour and baking powder. Stir yoghurt, 3 tablespoons lemon juice, lemon peel and flour mixture briefly into the fat cream.
2
Grease a box form (25 cm long; 1.5 litres capacity) and dust with flour. Add the dough and smooth it down. In a preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: level 2) 55
3
Let the cake cool down for about 10 minutes. Put 50 g sugar, 120 ml water, 3 tablespoons lemon juice and lemon zests in a pot. Bring to the boil, simmer over high heat for about 4 minutes. Turn the cake out of the tin, carefully turn it over again.
4
Drizzle the hot syrup over the cake, spreading the zests over the cake. Let it cool down.