Lemon Cake
Fluffy and moist: this Lemon Cake combines all the characteristics of a good sponge cake. It is really easy to prepare and takes just under 10 minutes (plus baking time, of course). This makes the yoghurt cake with oil perfect for beginners. And it’s always a good choice when you’re in a hurry.
Ingredients for Lemon Cake:
3 eggs
130 grams sugar
110 grams oil neutral type like sunflower oil
110 grams natural yoghurt approx. 3.5% fat
70 grams lemon juice freshly squeezed!
1 tablespoon grated lemon peel
260 grams wheat flour
3/4 sachet baking powder
1 pinch of salt
Method:
Preheat the oven to 330 degrees. Grease a small cake tin (approx. 18-20 cm diameter) and dust with flour.
Beat the eggs with the sugar for a few minutes. Add the oil with the yoghurt, lemon juice, lemon zest and salt. Mix the flour with the baking powder and stir in briefly.
Pour the batter into the prepared tin and bake for approx. 45-50 minutes. Leave to cool, turn out and decorate with lemon icing as desired.
Tip: For the icing, sieve approx. 150g icing sugar and gradually mix with approx. 2 tablespoons lemon juice until smooth and thick.
Note:
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