Lemon Yogurt Cake

Ingredients

• 210 g butter
• 410 g spelt flour (Type 630)
• 250 g raw cane sugar
• 4 eggs
• 3 organic lemons
• 100 g cornstarch
• 2 tsp Baking powder
• 250 g yogurt (3.5% fat)

Instructions

1. 1.

   Beat 200 g of butter until fluffy. Add 200 g of sugar and mix until creamy. Gradually fold in the eggs until the sugar is dissolved. Wash one lemon hot, dry it, grate the zest and squeeze out the juice. Add the lemon juice and zest to the mixture. Mix 200 g of flour with the cornstarch and baking powder, sift a little over the batter, stir in, add 4 tbsp of yogurt, sift more flour on top and continue. Process everything into a smooth dough. Pour into a greased and floured springform pan, level the surface and bake in a preheated oven at 175 °C (fan 150 °C; gas: level 2) for about 50 minutes. If it browns too much, cover it promptly. Remove from the oven and let cool.

2. 2.

   Grill remaining lemons hot and dry them. Thinly slice the zest (without the white pith) into fine strips. Squeeze out the juice. Combine both with leftover sugar in a pot and bring to a boil. Simmer for 2–3 minutes over medium heat. Take the cake from the oven and still warm, soak it with the syrup. Place the zest strips on top of the cake center and let cool completely. Release the cake from the pan and serve.