Lemon cake with yoghurt or yogurt

Lemon cake with yoghurt or yogurt

1.5 tbsp. Flour
2 tsp. baking powder
0.5 tsp. salt
3 pcs. eggs
1 tbsp. Sahara
1/2 tsp. vanilla
1 tbsp. yogurt
2 tsp. lemon peel
1/2 tbsp. vegetable oil
1/3 tbsp. lemon juice
1/2 tbsp. Sahara
1 tbsp. powdered sugar
2 tsp. lemon juice

Preheat the oven to 180C. Cover the bottom with baking paper of a baking dish measuring ~ 22 x 11 x 6 cm or 1.5 liters.

In a bowl, sift flour, baking powder and salt. In another bowl, whisk together yogurt, sugar, eggs, lemon zest and vanilla. Slowly mix dry ingredients into wet ingredients. There should be something in between a liquid and a thick sour cream. Rubber spatula, add butter to the dough and mix well to make the dough uniform. Pour the dough into a prepared forum and bake for about 35-50 minutes or until the wooden stick inserted into the center of the cake will leave the net.

While the cake is baked, in a small saucepan, mix the juice and sugar for syrup. Preheat and cook until the sugar completely dissolves and the syrup becomes transparent.

When the cupcake is baked, without taking it out of the mold, puncture the cupcake with a thin stick in several places and pour the HOT cupcake with the syrup. Let the syrup soak. Completely cool the cake. For the glaze, mix the powdered sugar and lemon juice. Cover the cooled cupcake with icing.