Lemon yoghurt cake

2014-06-17
  • Servings : 12 slices
  • Prep Time : 20m
  • Cook Time : 30m
  • Ready In : 50m
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Simple, fast and with a delicious lemon and yoghurt aroma this cake will surprise your friends and your family.

Units: Metric / (Units: US)

Ingredients

  • 150 grams / (5 1/3 ounces) all-purpose flour
  • 150 grams / (5 1/3 ounces) sugar
  • Juice of a lemon
  • Zest of a lemon
  • 125 grams / (4 1/2 ounces) natural yoghurt
  • 1 teaspoon vanilla extract
  • 5 eggs
  • 1 teaspoon baking powder

    Directions

    Step 1


    1. Preheat the oven to 180ºC / (350ºF). Grease a bundt cake pan (24 x 8 centimeters / (9 1/2 x 3 1/4 inches)) with margarine and dust with flour.

    Step 2


    1. In an electric mixer, beat on medium speed the eggs, sugar and the lemon zest until obtain a homogeneous mixture. Then, add the lemon juice, yoghurt, vanilla extract and beat about 3 to 4 minutes until well incorporated. Reduce the mixer speed to low, add the flour mixed with the baking powder and beat until a homogeneous and creamy mixture.

    Step 3


    1. Pour the mixture into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 30 minutes (the time depends on the oven).

    Step 4


    1. Remove the cake from oven and unmold. Let cool to room temperature and serve.

Nutrition facts per serving (12 slices):

Calories: 140
 
Total Fat: 2.5 g(4%)

 
Saturated Fat: 1 g(5%)
 
Cholesterol: 90 mg(30%)
 
Sodium: 80 mg(3%)
 
Total Carbohydrate: 25 g(8%)
 
Protein: 4 g
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