Yoghurt Cake

Yoghurt Cake
Quantity Ingredient
200 g Yogurt
3 Eggs
0,125 l Sunflower Oil
300 g Wheat Flour Type 405
1 packet Back Powder
250 g Sugar
1 packet Vanilla Sugar
Salt
1 tsp Lemon peel

Yoghurt cake is a simple box cake that tastes very juicy for several days. For the yoghurt cake, first preheat the oven to 175° and lightly grease a box mould with a length of 26 and sprinkle with a thin layer of flour. Mix yoghurt, e.g. whole milk yoghurt with 3.5% fat content and medium sized eggs with sunflower oil in a bowl until smooth. In a mixing bowl mix flour with baking powder, sugar, vanilla sugar, a pinch of salt and finely grated lemon zest of an untreated organic lemon. Stir the yoghurt mixture into the flour and pour the thick dough into the box mould. Bake the yoghurt cake on the middle shelf for approx. 55 minutes. Remove the box mould from the oven, let the cake rest for about 5 minutes and turn it onto a grid to cool. Freshly baked, the yoghurt cake has a delicate crust.

Servings: 15, Difficulty: 
Preparation time: 10 minutes, Total duration: 1 hour and 30 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
233 kcal
32 g
4 g
10 g

(C)opyright by Marions Kochbuch