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Yogurt Lemon Cake

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Yogurt Lemon Cake

  • Sweet
  • Medium



For today we are going to prepare a delicious yogurt cake that has everything: easy, fast and good . For this preparation it is important that the fatty ingredients are at room temperature , in this way we will make sure that the shake, which is the main base of these preparations, is well creamy and homogeneous.


  • 4 whole eggs
  • 300 gr of white sugar
  • 300 gr of flour
  • 250 gr of natural yogurt
  • 100 gr of liquid cream
  • 5 gr of impeller (yeast)
  • Lemon juice
  • Lemon zest
  • Fruit jam (optional)Yogurt cake with lemon


  1. Beat the eggs with the sugar until the volume is doubled. This in pastry recipes is called beat white .
  2. Once we have the eggs assembled, we incorporate the flour together with the impeller in an enveloping way , add the rest of the ingredients and mix until there is a homogenous shake .
  3. Place the preparation in a mold for biscuits . In this recipe I filled it with a cherry jam but this is optional and to everyone’s taste.
  4. What we do is simply place a line of jam in the center of the raw sponge cake and its weight will make it reach the center.
  5. Whether we have put jam or not to bake at 170 degrees for 30 minutes .


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