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Yoghurt cake
20 m active | 1 h 30 m total
Nutrition facts per serving:
  • Energy in kcal about 405
  • Fat about 15g
  • Carbohydrates about 62g
  • Protein about 6g
This is needed
This is needed for 12 pieces
  • 150 g butter, cut into pieces, soft
  • 1 organic lemon, use grated zest, set aside 1 ½ tbsp of juice
  • 180 g vanilla yoghurt
  • 3 tbsp poppy seed
  • 360 g sugar
  • 360 g white flour
  • 3 egg
  • 1 pinch salt
  • 1 tsp baking powder
Lemon glaze
  • 100 g icing sugar
  • A cake tin (approx. 30 cm) lined with baking paper
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And that's how it's done
And that's how it's done
Beat together the butter, yoghurt, poppy seeds, sugar, lemon zest, salt and eggs using the whisk on a hand mixer for approx. 5 mins. until the mixture turns a paler colour. Combine the flour and baking powder, stir into the egg mixture. Transfer the mixture to the prepared cake tin.
For approx. 70 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool a little, remove from the tin and leave to cool on a rack.
Lemon glaze
Mix the icing sugar and reserved lemon juice, drizzle on top of the cake.