Yoghurt-Lemon-Cake
| Ingredients | For a 25 cm loaf tin |
| 120 ml | Water |
| 2 tsp. | Baking powder |
| 125 g | Soft butter or margarine |
| 1 Cup | „Der Große Bauer Lemon“ |
| 250 g | Sugar |
| 6 tbsp. | Lemon juice |
| 2 | Eggs |
| Zest of one untreated lemon | |
| 275 g | Flour |
Making
1. beat the butter and 200 g sugar with a hand mixer until creamy. Stir in the eggs one at a time.
2. mix the flour and baking powder. Stir in "Der Große Bauer Zitrone", 3 tablespoons of lemon juice and half the lemon zest.
3. grease the cake tin and dust with flour. Pour in the batter and smooth out. Bake in a preheated oven (175 °C with top and bottom heat) for 55-60 minutes.
4. leave the cake to cool for approx. 10 minutes. Meanwhile, bring 50 g sugar, 120 ml water, 3 tbsp lemon juice and the other half of the lemon zest to the boil in a pan and simmer over a high heat for approx. 4 minutes.
5. drizzle the cake with the hot syrup, spreading the lemon zest evenly over the cake. Leave to cool.
