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<p>âYogurt Lemon Cake</p>
<p>â Ingredients (for 1 pound cake pan 180 x 90 x 60 mm high)<br />
100 g light flour<br />
1 teaspoon baking powder<br />
50 g butter (unsalted / brought to room temperature)<br />
1 egg (brought to room temperature)<br />
1 tbsp lemon juice<br />
60 g plain yogurt<br />
50 g light brown sugar<br />
1 lemon zest (domestic or unwaxed)</p>
<p>ãFor the icingã<br />
70g powdered sugar<br />
1 tablespoon lemon juice</p>
<p>â How to make<br />
ã1ãPreheat oven to 180 degrees Celsius.<br />
In a bowl, knead butter until softened, then add 2/3 of the millet sugar and lemon zest.</p>
<p>ã2ãPlace a bowl of hot water (about the temperature of a bath) at 40 to 50 degrees Celsius under the bowl of 1.<br />
Add beaten eggs, yogurt, and lemon juice, one spoonful at a time, mixing each time.</p>
<p>ã3ãSift in the flour and baking powder and mix with a rubber spatula until the mixture is no longer powdery and shiny.</p>
<p>ã4ãPour the mixture into a baking tin lined with a baking sheet and drop the tin lightly a few times to release the air.<br />
Let the air escape and smooth the surface.<br />
Bake in the oven for 30 to 40 minutes.<br />
(*After 10 minutes, take the cake out and cut a slit in the middle with a knife.<br />
After another 10 minutes, turn the baking sheet back and forth to ensure a beautiful baking result.)</p>
<p>ã5ãMix the powdered sugar and lemon juice into the icing.<br />
When 4 is baked, remove from the mold while still hot and spoon the icing over the top. Sprinkle with the remaining lemon zest.<br />
Preheat oven to 220°C. Place in the oven for 1 to 1 1/2 minutes on the lower shelf.<br />
Let the icing dry and cool.</p>


【さわやかスイーツ！】ヨーグルトレモンケーキ(ウィークエンドシトロン)のレシピ・作り方
