Lemon Yogurt Cake
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g yourt, (use a cup to measure)
- 250 g powdered suar
- 1 packet vanilla sugar
- 5 egg (s)
- 2 lemon (zest zest + juice)
- 1 cup oil
- 1 sachet flavor, (lemon sugar)
- 400 g flour
- 1 packet baking powder
- 0.5 ½ cup liqueur, limoncello
- 200 g powdered suar
- 1 lemon (s)
Print Recipe
Pin Recipe Instructions
- Beat the eggs with the powdered sugar and vanilla sugar until frothy. Then add the oil. Beat until the mixture is creamy. Now stir in the yogurt, lemon flavor, lemon juice and liqueur. Finally, sieve the flour mixed with the baking powder over it.
- Pour the dough into a greased Gugelhupf pan and bake in the oven at 180 degrees for about 60 minutes (chopstick test!)
- Take the cake out of the mold and let it cool down.
- For the icing, mix the sifted powdered sugar with the lemon juice and spread on the cake.
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