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Preparation time: 10 minutes
Cooking time: 45 minutes
Servings: 6
ingredients
340 g of wholemeal flour
200 g of sugar
250 g of yogurt
150 g of sunflower oil
3 eggs
Half a lemon (organic)
1 sachet of vanilla sugar (or 1 teaspoon of vanilla essence)
1 sachet of yeast chemical
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Preparation
How to make a lemon and yogurt cake with wholemeal flour?
Pour all the ingredients into the mixer bowl, one by one, adding the yeast last.
Mix until you obtain a homogeneous mixture.
Transfer the dough to a buttered and floured 24 to 26 cm mold.
Bake the cake at 170°C in fan mode.
Do the toothpick test before removing from the oven.
Serve the lemon and wholemeal yogurt cake.
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