Summary

Ingredients

• 2 lemon (s), organic
• 3 egg (s), size M
• 150 grams sugar
• 100 ml sunflower oil
• 150 g yourt 3.5%
• 275 g flour
• 12 g bakin powder
• salt
• 125 ml limoncello
• 150 g powdered suar
• Fat and flour for the mold

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Instructions

1. Rinse a lemon with hot water, dry it and rub the peel. Squeeze both lemons, you will get about 120 ml of juice.
2. Measure out 80 ml of juice and 3 tablespoons of juice.
3. Beat the eggs and sugar in a bowl until frothy. Stir in oil, yogurt, lemon zest and 80 ml of juice. Mix the flour with baking powder and salt and stir in.
4. Fill a loaf pan that has been greased and dusted with flour and bake the cake in the oven preheated to 150 ° C for about 1 hour. Cover the last 20 minutes with foil if necessary.
5. Take the cake out of the oven and poke small holes in the surface with a wooden stick. Drizzle the cake with the liqueur and let it cool for 15 minutes.
6. Mix the powdered sugar with the 3 tablespoons of lemon juice.
7. Take the cake out of the mold and place on a wire rack. Spread the lemon glaze evenly over the surface. Let the cake cool down.