Lemon yogurt sponge cake
Ceci
October 1, 2020
It’s baking time. This is a lemon yogurt sponge cake.
Smooth and moist. It has a good balance between sweetness and acidity.
A nice bite, ideal with a cup of tea or coffee after lunchtime.
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Ingredients
Adjust Servings
| 3 eggs | |
| 125 grs natural yogurt (1 small pot) | |
| 200 grs sieved flour | |
| 15 grs dried yeast | |
| 150 grs brown sugar | |
| 80 ml sunflower or olive oil (and a bit extra to grease) | |
| A pinch of salt | |
| 1 lemon | |
| Icing sugar for dusting or to make an icing |
Directions
1.
Get ready to bake
Grease with oil or butter, and floured a round baking pan (24 cm) .
Preheat oven to 180°C.
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2.
Mix the ingredients
In a bowl, beat the eggs with the sugar until white, and then add the lemon zest and the yogurt. Now, add the flour with the yeast, and to finish, the oil. Use a hand or stand mixer preferably. Mix everything for a couple of minutes until you have a smooth and thin mixture.
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3.
Bake time
Pour the mixture into the cake pan and bake for 30/40 minutes at 180°C. Introduce a stick and check if it comes out dry. Let stand 15 minutes before unmolding.
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4.
Ready to serve
Let cool down and dust with icing sugar or drizzle with some lemon royal icing.
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Notes
-For the royal icing (no egg version): mix well 100 grs of icing sugar with the juice of a lemon.
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