Yogurt and lemon sponge cake, a classic among sponge cakes, simple and very rich. This recipe is one of the easiest to make since with the glass of yogurt we will use it as a measure to put the ingredients of the cake.
Lemon is ideal for desserts, the acid touch gives a very good flavor. In the cakes the flavor is that it is soft, but apart from the lemon yogurt you can add the zest of a lemon, this will enhance the flavor of the yogurt and lemon cake.
To make the cake, the measure of the glasses will be that of the yogurt.
Yogurt and lemon cake
Author Montse
Recipe type: Dessert
Rations: 6
Preparation time:
Cooking time:
Total time:
Ingredients
- 1 lemon yogurt
- Lemon zest
- 4 eggs
- 3 glasses of flour
- 2 glasses of sugar
- 1 glass of sunflower oil
- 1 sachet of backing powder
- butter to spread the mold
Preparation
- To prepare the yogurt and lemon cake, we first prepare the ingredients. They must be at room temperature, so we will have them prepared about 15 minutes before.
- We take the lemon yogurt out of the glass, wash it and use it for measurements.
- We turn the oven to 180ºC with heat up and down.
- In a bowl we put the eggs and the sugar we mix with some rods.
- We add the yogurt and the lemon zest. We mix.
- We add the oil, mix well.
- To add the flour, first we sift it together with the yeast envelope.
- We are adding it little by little and mixing, like this, until all the flour is well integrated.
- We spread a mold of butter and a little flour, incorporate all the cake batter and put in the oven in the central part.
- We will leave it for about 40 minutes, it may vary depending on the oven. When we see that it is, we will prick it with a toothpick, if it comes out dry it will be ready if we do not leave it a little longer until it is ready.