Lemon yogurt cake



baking time: 35 minutes

for 1 cake

  • 3 eggs
  • 100 g sugar
  • 100 g oil
  • 110 g natural whole milk yogurt
  • 70 g lemon juice
  • 260 g flour
  • 1 package baking powder
  • 1 pinch of salt

for the glaze

  • 150 g powdered sugar
  • 2 tablespoons lemon juice

for decorating

  • lemon slices
  • lemon balls
  • sugar pearls
  • edible flowers


Whisk together eggs and sugar until foamy. Gradually stir in oil and yogurt, then add lemon juice and salt and mix. Mix flour and baking powder, sift and fold it under the mixture.

Pour the dough into a greased loaf pan and bake in a preheated oven at 180°C for about 35 minutes.

Remove the cake from the oven and let it cool completely before flipping the pan upside down to get it out of the pan.

For the glaze, sift the powdered sugar into a bowl and mix well with the lemon juice.

Cover the cake with the glaze and decorate with lemon slices and balls, sugar pearls as well as edible flowers. Alternatively, sprinkle with powdered sugar and serve.

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