PREPARATION: 40 MIN
YIELD: 2 CAKES (750 g)
TIP: NO SCALE, EVERYTHING IS MEASURED WITH YOGURT CUP
INGREDIENTS
1 cup yogurt
1 cup fresh butter
1.5 cup syrup of sweet spoon lemon
0.5 cup sugar
3 cups flour
4 tsps baking powder
5 eggs
3 lemons zest
METHOD
Mix the sugar and butter until pale yellow, light and fluffy.
Add the zest. Beat in the egg yolks one at a time. Add the yogurt and mix well.
Slowly add the flour & baking powder shifted and combine well.
In the end with a rubber spatula mix with attention the white eggs beaten to meringue.
Put the mixture in buttered and floured pan.
Bake at 338 ΟF (170 ΟC) for 30 min.
When cool, decorate with the pieces of lemon sweet spoon.
