Recipe: Lemon cake with yogurt step by step with pictures | Handy.Recipes

Lemon cake with yogurt

Cooked Lemon Yogurt Pie

Nutritional Value

It was impossible to get past this wonderful pie from Andrei Rudkov. The pie is very tender, with yogurt and lemon. This pie will not only delight the eye with its springtime and festive look, but you will also love the lemon flavor and aroma.

Author of the recipe

Ingredients for lemon yogurt pie:


  • Chicken egg - 2 pcs
  • Sugar - 250 g
  • Lemon - 6 pcs
  • Butter (softened) - 100 g
  • Yogurt (without additives) - 170 g
  • Wheat flour / Flour (be guided by your flour) - 260 g
  • Leavening agent - 10 g
  • Water (+ more for cooking lemon peels) - 50 ml
  • Marshmallow (and other decorations)

How to cook lemon yogurt cake step by step with photos


In the bowl of a planetary mixer "REDMOND" Combine the eggs and sugar. Place the egg whisk on high speed.

The eggs and sugar should be beaten into a creamy white foam.

Add the zest of two lemons.

Then add melted butter and yogurt.

Stir the mixture and add the dry ingredients: flour and baking powder.

The dough should come out like this.

To make the cake, we need a round cake pan with a diameter of 20 cm and a height of about 5 cm (I lined the bottom and sides of the pan with parchment paper). Put the pastry in the tart tin. Put it in a preheated oven at 160 degrees Celsius. Top-bottom mode. Bake for about 50 to 70 minutes.

Now let's make the decoration for the cake. You'll need the rest of the lemons. Peel the lemons (4).

Slice them into thin slices and put them in a saucepan.

Fill with cold water and bring to the boil. (Repeat this step 3 to 5 times. The skin should lose its bitterness. Each time drain the water, pour cold water and bring to a boil again).

When the bitterness is gone, pour the sugar (about as much as you got the zest), pour a little water (about 50 ml) and put it on the stove. Bring the mass to a boil, and simmer over medium heat for 30 minutes. Moisture will disappear, leaving a thick syrup in the saucepan.

Prepare a rack (place a tray underneath). When the candied fruit is ready, pour the contents of the pan on the rack.

Spread the strips of zest with a fork over the rack and let the syrup run off.

Prepare the lemon syrup to soak the cake. Squeeze the juice of 2-3 lemons. Add sugar, about half the weight of the juice. Place on the stove and bring to a boil.

The pie has reached its maximum height by this time. Check that the pie is ready with a wooden skewer and also when pressed with your fingers, the pie should spring back.

Make many punctures with a wooden skewer all over the pie.

Using a silicone brush, brush the cake with the lemon syrup to soak in. Repeat this process a few times until the syrup runs out.

When serving, make a wreath of lemon zest to accompany the cake. Because the zest ended up in a thick sugar syrup, you ended up with sticky, juicy candied fruit.

You can add some marshmallows, mint leaves, colored sugar, marmalade candies and waffle florets to the decoration, so decorate the cake to your liking. Enjoy your spring tea!

Nutritional Value:

Whole Dish:
Calories
3117.6 Calories
Protein
50.9 g
Fat
100.5 g
Carbohydrates
505.5 g
100g:
Calories
168.5 Calories
Protein
2.8 g
Fat
5.4 g
Carbohydrates
27.3 g

Lemon, Flour, Wheat Flour, Sugar, Butter, Yogurt, Sweet, Water, Creamy, Smooth, Baking powder, Baking, Marshmallow, Cakes, Pastry

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