Raspberry Yogurt Cake
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 1 hr 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g raspberries, (fresh or frozen in a sieve, thawed)
- 125 g butter
- 3 egg (s)
- 250 grams sugar
- 300 grams flour
- 250 g yourt
- 1 lemon (s), including the peel
- 1 teaspoon, heaped baking powder
- powdered sugar
Print Recipe
Pin Recipe Instructions
- Melt the butter and let it cool slightly.
- Beat the eggs and sugar to a light, frothy mass. Stir in the butter, yogurt and lemon zest. Sift in the flour and baking powder and stir into the mixture. Add the raspberries.
- Line the springform pan with baking paper and grease the side. Pour in the dough and smooth it out.
- Bake in the oven preheated to 200 ° for 30 minutes on the bottom groove. Let the cake cool in the tin for an hour, dust with icing sugar.
- Can also be varied well with other berries (e.g. blackberries or red currants).
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