Yogurt cake with lemon zest
8 servings
60 minutes
Yogurt cake with lemon zest is a light and elegant dessert that embodies the freshness of citrus notes and the tenderness of airy dough. Its origin is linked to European baking traditions where simple yet elegant ingredients combine. Lemon zest adds a refreshing aroma and a slight tang that harmonizes with the sweetness of sugar and the richness of yogurt. The velvety texture of the dough, complemented by vanilla and chocolate undertones, makes it an ideal finish to a meal or a companion to a cup of fragrant tea. Thanks to yogurt, the cake turns out soft and juicy, while liqueur adds a savory depth of flavor. Dusting it with powdered sugar not only makes it look appetizing but also evokes warm associations with cozy family evenings.
1
Beat the yolks with sugar, add vegetable oil, yogurt, and lemon zest.
- Chicken egg: 3 pieces
- Sugar: 2 glasss
- Vegetable oil: 1 glass
- Plain (natural) yoghurt: 1 glass
- Lemon zest: 1 tablespoon
2
Add flour and yeast (previously dissolved in milk), add vanilla sugar, and slowly incorporate well-beaten egg whites while stirring the dough with a wooden spoon.
- Wheat flour: 3 glasss
- Dry yeast: 10 g
- Milk: 0.5 glass
- Vanilla sugar: to taste
- Chicken egg: 3 pieces
3
Add liqueur and chocolate to taste.
- Liqueur: 1 tablespoon
- Chocolate shavings (curls): to taste
4
Place the batter in a greased and floured mold and bake at 180 degrees for 40 minutes.
- Vegetable oil: 1 glass
- Wheat flour: 3 glasss
5
When the pie cools, sprinkle with powdered sugar.
- Icing sugar: to taste
