Mini chef
Utensils
Apron
baking paper
Bowl
Cake tin
Knife
Lemon grater
Lemon squeezer
Mixer
Oven mitts
Rubber spatula
Tablespoon
Teaspoon
Timer
small bowl
Kitchen scales
Cooling rack
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Cake mixture
Tip the yoghurt into a bowl, rinse out and dry the yoghurt pot, use as a measuring cup. Grate the zest from the lemon and set aside 1/2 tbsp of juice. Break the butter into pieces, add to the yoghurt. Add the sugar, poppy seeds, lemon zest, salt and eggs. Using the whisk on a mixer, beat for approx. 5 mins. until the mixture becomes lighter in colour. Combine the flour and baking powder, mix into the egg mixture.
Cake tin
Line a cake tin (approx. 30 cm) with baking paper. Transfer the mixture to the prepared cake tin.
To bake
Approx. 1 h 10 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove the cake from the tin and leave to cool on a rack.
Lemon glaze
Mix together the icing sugar and reserved lemon juice, spread on top of the cake.
| Note: | The yoghurt may curdle when the butter, yoghurt, poppy seeds, sugar and eggs are mixed together. However, this will not affect the quality or flavour of the baked cake. |
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