Lemon yoghurt pound cake

Name: Lemon yoghurt pound cake
Total time: 3600 s
Yield: 15cm pound cake tin
Cuisine: South African
Ingredients: 2 eggs; 80 g sugar; 40 g butter; 2 tbs lemon juice; 1 tbs lemon zest; 80 g all purpose flour; 5 g baking powder; 50 g yoghurt

Misaki Oba @cook_12751554

I had many lemons at my house.

Misaki Oba @cook_12751554

I had many lemons at my house.

Saved

Ingredients

1 hour

15cm pound cake tin

2eggs
80 gsugar
40 gbutter
2 tbslemon juice
1 tbslemon zest
80 gall purpose flour
5 gbaking powder
50 gyoghurt

Saved

Steps

1 hour

1

Measure your butter and let it melt using microwave or heating in a pan. Mix with lemon juice. Preheat your oven at 180 degrees C
2

In a bowl put eggs and sugar. Start to beat egg with hand mixer
3

When your egg becomes white and airy enough, stop beating
4

Add flour and baking powder while sifting and fold them gently
5

Add your butter, lemon juice and lemon zest. Mix them some times from the bottom.
6

Add yoghurt and mix roughly until just incorporated.
7

When your batter ready, pour it into your tin.
8

Bake in a oven for 45 minutes at 180℃ (until a toothpick inserted in the middle of the cake comes out clean)
9

It’s done!