Moist lemon and yogurt cake

Name: Moist lemon and yogurt cake
Ingredients: 5 eggs; 75 g sugar; 50 ml oil; 250 ml fruit yogurt; 1 lemon; 70 g flour; 10 g baking powder; 200 g fresh pitted sour cherries or sour cherries in liqueur (optional); 50 g powdered sugar; 20 g white chocolate (optional); 20 g flaked almonds (optional)

Dessert - Moist lemon and yogurt cake by Demetra H. - Recipia

Fruit yogurt keeps the crumb soft in this moist lemon and yogurt cake, baked before it’s soaked in syrup. The lemon syrup soaks right in, and the sour cherries can go into the batter, or you can leave the cake plain, with almonds or white chocolate on top. I finely grate the zest and divide it between the batter and the syrup. Preparation: 20 minutes. Cooking: 42 minutes. Resting: 75 minutes. Total time: 137 minutes. Serves: 8. Approximately 225 kcal and 6 g protein per serving.

Ingredients

5 eggs
75 g sugar
50 ml oil
250 ml fruit yogurt
1 lemon
70 g flour
10 g baking powder
200 g fresh pitted sour cherries or sour cherries in liqueur (optional)
50 g powdered sugar
20 g white chocolate (optional)
20 g flaked almonds (optional)

Preparation

1. Prepare a silicone pan or line a 20 cm loaf or Bundt pan with baking paper. Preheat the oven to 200°C. 2. Beat the eggs with the sugar until pale and the sugar has dissolved. 3. Pour in the oil and yogurt, then beat briefly, just until combined. 4. Grate the lemon zest and divide it between the batter and the syrup. Add the flour mixed with the baking powder and stir until smooth. 5. Pour the batter into the pan. If using sour cherries, place them on top and press them gently into the batter. 6. Bake for 10 minutes at 200°C, then reduce the temperature to 180°C and bake for another 30 minutes. Check the middle with a toothpick. 7. Leave the cake to cool completely, about 60 minutes. Put the powdered sugar and reserved zest in a small saucepan, heat for about 2 minutes, until it starts to caramelize, then add the lemon juice and let it boil for 2 minutes. 8. Pour the syrup over the cake and leave it to soak in for 15 minutes. Grate white chocolate over the top or sprinkle with flaked almonds, or leave it plain.

Notes

Keep the cake covered in the fridge for up to 3 days, then take a slice out shortly before serving. You can serve it with whipped cream. The star-shaped silicone pan doesn’t need baking paper; for a loaf or Bundt cake, use a lined 20 cm pan. Fresh sour cherries should be pitted, and sour cherries in liqueur should be drained well before they go into the batter. Yogurt with fruit pieces can make the batter less even, so give it a quick stir before pouring it in. Grate only the yellow part of the lemon, since the white part can make the syrup bitter. I got the idea from Cristina and made it twice: the first time I photographed the preparation, but not the finished cake, and the second time I got the final photo too; the first version had chocolate and almonds, the second had sour cherries in the batter and no topping. Put it in the oven at least two hours before serving, so it has time to cool completely; if you double the quantities, use two pans, not one deeper pan.