Lemon and yoghurt loaf cake with lemon glaze

The beauty of this cake is that the level of lemon is up to you: add more zest, soak the warm cake in lemon syrup, or top it with candied zest.

Ingredients

• eggs — 2
• sugar — 200 g
• vanilla sugar — 10 g
• lemons — 3
• yoghurt 6% — 160 g
• butter — 100 g
• flour — 260 g
• baking powder — 10 g
• sugar for the syrup

Method

1. Heat the oven to 160°C.
2. Beat 2 eggs with the sugar and vanilla sugar with a mixer until pale.
3. Grate the zest of 2 lemons (lime zest works too). Melt the butter.
4. Add the zest, butter and yoghurt to the egg mixture and stir.
5. Add the flour and baking powder and beat until smooth. The batter will be thick.
6. Transfer the batter to a tin.
7. Bake in the preheated oven for about 50–60 minutes.
8. While the cake bakes, make the lemon syrup: squeeze the juice of three lemons, pour it into a saucepan and add an equal volume of sugar. Simmer over a low heat until syrupy.
9. Prick the warm cake with a fork or skewer and soak it with the syrup.
10. The soaking is optional.