Yogurt and lemon cake

Yogurt and lemon cake

Our lemon cake with yogurt and fresh lemon juice is so delicious.  The simple batter with oil is ready quickly and comes out of the oven super juicy – it always tastes good!



3 organic lemons
4 eggs (size M)
150g sugar
125 ml rapeseed oil
150 g natural yogurt (3.5% fat)
1 pinch of salt
300 g wheat flour (Type 405)
2 teaspoons of baking soda
A little fat for the shape


150g powdered sugar
1 organic lemon


1. Preheat the oven to 175 degrees top and bottom heat (fan oven 155 degrees).  Grease a bundt cake tin, alternatively use a silicone mould.

2. To make the dough, wash the lemons with hot water, dry them and finely grate the peel.  Halve a lemon and squeeze out the juice.  Beat the eggs with the sugar in a bowl until fluffy.  Add oil, yogurt, lemon zest, lemon juice and salt.

3. Mix the flour and baking powder in a second bowl, then add to the egg mixture and stir.  Pour the dough into the Bundt cake tin and bake in a preheated oven for about 45 minutes, then let it cool.

4. For the glaze, halve and squeeze another grated lemon.  Mix the powdered sugar with 2 tablespoons of the lemon juice in a bowl to form a thick mixture.  Spread the icing over the cake with a tablespoon.  The lemon cake makes approx. 16 pieces.


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