Fancy a relaxed recipe for a quickly made, super juicy cake that still looks great?
Then this cake is just the thing!
This cake is perfect for all citrus lovers.
Thanks to
lemon juice and zest
, it becomes wonderfully juicy and lemony, but not too sour, as
Greek yogurt is also part of the batter
.
Instead of boring frosting, we decorate this lemon cake * with lemon wedges that are baked right away.
Not only does it look beautiful, it's also very easy!
All in all, this
yogurt-lemon
cake is mixed together super quickly and then only has to bake in the oven for about half an hour.
Ideal for everyone who doesn't want to stand in the kitchen forever, but wants something tasty for the coffee table.
This juicy cake is guaranteed to impress your guests too.
Also read:
Eggnog, Rum and Co .: How to make the perfect frosting.
You need these ingredients for the yoghurt lemon cake
250 g flour
1/2 packet of baking powder
1 pinch of salt
3 organic lemons
200 g of sugar
200 g butter (room temperature)
3 eggs (room temperature)
175 g Greek yogurt
Recipe for juicy lemon cake with yogurt: how to bake it
Preheat
the oven to
175 ° C top / bottom heat
and line a rectangular cake
pan or springform pan
with baking paper (if necessary,
grease
the edges with a little butter).
In a bowl
,
mix the
flour
,
baking powder
and
salt
.
Wash the
lemons with
hot water and then rub them dry.
Now grate the peel of 2 lemons thinly.
Halve the 2 lemons and squeeze out the juice.
Cut the third lemon into slices.
Beat the
sugar
with the
butter
until frothy.
Gradually stir in the
eggs
.
Now add the grated lemon peel, lemon juice and
yoghurt
.
Now stir the flour and baking powder mixture into the dough in portions.
Pour the batter into the cake pan (promotional link), smooth it out and spread the lemon slices evenly over it.
Bake the yogurt lemon cake in the oven for about
30 minutes
.
Finally, do the chopstick test.
Also delicious:
feasting on cakes despite dieting - this is how you bake Russian pie without sugar.
Lemon Baking Tips: How To Use Them Properly
Roll the lemons tightly over a countertop a few times so that as
much juice
as possible
comes out.
Alternatively, heating lemons in the microwave for 20 seconds can help so that they give more juice.
Be sure to use organic lemons so that the peel is untreated and free of pesticides, wax and the like.
To be on the safe side, you can wash the lemons beforehand with hot water and vinegar, then rinse them with clear water and rub them dry thoroughly.
Use
lemon zest or zest
for cakes other than lemon cakes or muffins, for example marble cakes.
This gives the dough a fresh citrus note.
The
yoghurt-lemon
cake tastes best freshly baked.
You can also pack it well and store it in a cool place, then it will keep for up to five days.
Even better, you can even freeze this cake and then let it thaw if necessary.
Good Appetite!
(mad)
* Merkur.de is part of the nationwide Ippen-Digital editors network.
Continue to feast:
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Hardly anyone knows these microwave tricks - but they are really practical
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