Yogurt Cake
Description
The recipe won't take much time. Use natural thick yogurt for the cake. Instead of currants, you can use blueberries—they will make the cake absolutely fantastic! Good luck. Serve with tea or coffee.
Instructions
- 1
Step 1
Prepare the necessary ingredients. Turn on the oven to preheat to 175-180 degrees.
- 2
Step 2
In a large bowl, mix the dry ingredients: flour, salt, and baking powder.
- 3
Step 3
In another bowl, mix together the yogurt, sugar, eggs, lemon zest, vanilla extract or vanilla sugar, and vegetable oil. I use a mixer, but you can use a whisk—whatever is convenient for you.
- 4
Step 4
Add the wet ingredients to the dry ingredients and mix until the batter is smooth and free of flour lumps.
- 5
Step 5
Add a tablespoon of flour to the berries and mix well so that each berry is coated with flour.
- 6
Step 6
Place the berries into the batter and gently mix with a spatula or spoon.
- 7
Step 7
Grease the baking pan with vegetable oil and dust with flour. Transfer the batter into the pan. Place in the oven for 50 minutes. Check for doneness with a toothpick; if it comes out dry from the center of the cake, the baking is complete.
- 8
Step 8
While the cake is baking, you can make the lemon glaze. You'll need a cup of powdered sugar, lemon juice, and milk.
- 9
Step 9
Pour lemon juice into the powdered sugar and mix until the mixture becomes smooth. If the glaze is too thick for you, add a little milk— I add no more than 1 teaspoon. If the glaze is too thin, it won't be visible on the cake.
- 10
Step 10
The aromatic, beautiful cake is ready. Let it cool on a rack.
- 11
Step 11
Drizzle the cooled loaf with icing, slice into pieces, and serve.