Yoghurt pot cake

Yoghurt pot cake

20 Min. Active
1 hr 30 Min. Total
405 kcal per piece
vegetarian
Nutritional value / piece: 405 kcal, Fat: 15 g, Carbohydrate: 62 g, Protein: 6 g

Mini chef

Recipes with one star are suitable for the young chefs - stirring, mixing and decorating are required here.

Utensils

  • Bowl
  • Cake tin
  • Knife
  • Lemon grater
  • Lemon squeezer
  • Mixer
  • Oven mitts
  • Tablespoon
  • Teaspoon
  • small bowl
  • Kitchen scales
  • Cooling rack

Ingredients

12 pieces

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

Cake mixture

1 cup vanilla yoghurt (180 g)
1 organic lemon
150 g butter, soft
3 tbsp poppy seeds
2 cups sugar (360 g)
1 pinch salt
3 eggs
3 cups white flour (360 g)
1 tsp baking powder

Lemon glaze

100 g icing sugar

How it's done

The kids can help at the marked areas .

Cake mixture

1 cup vanilla yoghurt (180 g)
1 organic lemon
150 g butter, soft
3 tbsp poppy seeds
2 cups sugar (360 g)
1 pinch salt
3 eggs
3 cups white flour (360 g)
1 tsp baking powder

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

100 g icing sugar

Mix together the icing sugar and reserved lemon juice, spread on top of the cake.

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