I always bake this moist and fluffy lemon cake when I need to make it quickly. The cake is a classic that you can bake all year round. The lemon cake is particularly moist, as in addition to the freshly squeezed lemon juice, yoghurt is also added to the batter, which keeps the cake particularly fresh and moist.
Ingredients:
- 5 eggs
- 250 g flour
- 125 g ground almonds
- 175 g sugar
- a sachet of vanilla sugar
- 160 ml raps oil
- 150 g yoghurt
- 1 lemon
- 1 pinch of salt
- a sachet of baking powder
- 120 g icing sugar for the glaze
