Yogurt and lemon sponge cake, easy homemade recipe to store like gold on a cloth

I don't know if it's because of the combination of ingredients, but with this lemon and yogurt sponge cake recipe I got a tender and fluffy interior and a very crisp top layer that we all loved. In addition, because it is so easy to prepare and because it does not have any difficult to find ingredients, it is ideal to make on the weekend and enjoy during the rest of the week.

If instead of lemon you prefer to do it with orange it will be just as good, I have already tried it. If you have children at home and want to spend a different morning or afternoon, let them be the ones who, under your supervision, are in charge of making this cake, you will see how well they are having it and as they boast spectacular results.


For 8 people
  • Eggs 3
  • Plain yogurt 1
  • Organic lemon 1
  • Pastry flour 250 g
  • Powdered sugar 200 g
  • Sunflower oil 15 ml
  • Chemical yeast on 1
  • Butter to grease the mold

How to make lemon yogurt cake

Difficulty: easy
  • Total time 55 m
  • Elaboration 15 m
  • Cooking 40 m
  • Repose 10 m

We preheat the oven to 180ºC. We spread the mold with butter. We separate the whites from the yolks. We wash the lemon and grate the skin. We squeeze half a lemon. In a large bowl beat the yolks with the 200 g of sugar until blanched. Add the zest and the lemon juice, the yogurt, the oil and mix carefully.

We sift the flour with the yeast and add them to the dough. We beat carefully. Besides, we mount the egg whites until stiff and incorporate them into the dough with enveloping movements, so that they do not lower. Pour the mixture into the mold and bake for about 40 minutes or until a toothpick comes out clean.

Tags:  Meats And Birds Desserts Vegetables And Legumes 

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