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🍰 Lemon Almond Yogurt Cake

497 kcal · 65 min · 4 servings

Ingredients

• 3 egg(s)
• 180 g sugar
• 130 ml oil (tasteless)
• 150 g plain yogurt
• 1 lemon peel (finely grated)
• 200 g almonds, ground
• 100 g flour
• 1 pinch(es) salt
• 1 packet baking powder
• 50 g cornstarch
• 1 packet vanilla sugar
• powdered sugar
• cocoa powder, unsweetened

Instructions

1. 1. Preheat your oven to 165 degrees Celsius using top and bottom heat.
2. 2. Take a large bowl. Add ground almonds, a pinch of salt, baking powder, flour, and cornstarch. Stir the dry ingredients well until evenly distributed.
3. 3. Take a second bowl. Add yogurt, eggs, vanilla sugar, sugar, oil, and lemon zest. Whisk everything until creamy.
4. 4. Add the dry almond mixture to the yogurt mixture. Stir it in briefly until the batter is ready.
5. 5. Pour the batter into a baking ring with a 20 cm diameter. You can also use a springform pan.
6. 6. Bake the cake in the oven for 40 to 45 minutes.
7. 7. Let the cake cool down slightly before carefully removing it from the pan.
8. 8. Dust the cake with powdered sugar or cocoa powder as you like.

Nutrition per serving

• kcal: 497
• Protein: 12 g · Fett/Fat: 32 g · Carbs: 54 g