Lemon Yogurt Cake

Fill your kitchen with the enchanting aroma of freshly baked lemon cake. The preparation is very simple, and the dessert is best enjoyed with a cup of warm beverage.

Details

Preparation Time: 15 minutes
Cooking Time: 40 minutes
Difficulty: 1
Spiciness: 0
Number of Servings: 6

Ingredients

Cake

250 g Wheat flour, white, multi-purpose
2 teaspoons Baking powder
1 pinch Salt, table
240 ml Yogurt, plain, from whole milk
180 g Sugar, white
3 pieces Egg, fresh
120 ml Oil, vegetable oil, canola
1 spoon Lemon zest, fresh

Dressing

2.5 spoons Juice, lemon
120 g Powdered sugar
pieces Butter, unsalted

Steps

Preheat the oven to 180 degrees Celsius. Grease a small rectangular baking pan (size 29 x 14 x 6.5 cm) with butter and line it with baking paper.
Sift the flour, baking powder, and salt into a bowl. Mix the sifted ingredients well. In another bowl, mix the yogurt, eggs, oil, and grated lemon zest. Add the dry ingredients and quickly mix everything together to form a smooth and uniform batter without lumps.
Pour the batter into the prepared baking pan. Bake the cake in the preheated oven for 40 minutes. The cake is done when a skewer inserted into the center comes out clean. Remove the baked cake from the oven and let it cool in the pan for 10 minutes, then transfer it to a wire rack.
While the cake is cooling, prepare the glaze. In a small bowl, first mix the lemon juice and half of the sugar. While continuously stirring, add the remaining sugar. Once you have a completely smooth and slightly thicker mixture, stop stirring.
Place the cooled cake on a serving plate or platter. Pour the prepared glaze over the top and, if desired, decorate with lemon slices or zest. Wait for the glaze to set, then slice the cake and serve with a cup of warm beverage.

Nutrition Information (Per 100g)

Calories: 297.75 kcal
Fat: 2.24 g
- Saturated Fat: 0.75 g
Carbohydrates: 61.19 g
- Sugars: 36.64 g
Protein: 6.23 g
Fiber: 0.62 g

Advice

Instead of oil, you can use melted butter or coconut oil.