This recipe I found on the blog Imma "sweet go go" ... The original recipe pervedeva sour cream, as amended by Imma using yogurt greek ... I have further modified using the strawberry yogurt, but there would be just as well as lemon-flavored cake for a more lemonade. The lemon glaze it is really so, then write it like I did ....
spongy and delicate ...
cake frosted with lemon
Ingredients:
150 g of whole eggs (3 medium eggs) at room temperature
150 g sugar 75 g melted butter
150 g flour "00"
150 g of strawberry yogurt (or lemon)
a little lemon zest
1 tablespoon lemon juice
1 tablespoon vanilla extract
5 g (1 teaspoon) of baking
a pinch of salt
For the lemon glaze: 100 g
sugar
25-30 ml lemon juice
strawberry jam
Mix the yogurt with the vanilla extract, juice and zest of lemon and salt. Beat eggs with sugar until very light and fluffy mass (10-12 minutes), incorporate the mixture of yogurt, taking care not to overwork the whole. Add the flour sifted with baking powder, incorporating it gently with a spatula (always moves from bottom to top). Finally, add the cooled melted butter thread, continuing to work the dough with a spatula, always gently. Pour the batter into a round pan (20-22 cm) buttered and floured and bake in preheated oven at 170 ° C for about 45 minutes or convection oven at 160 ° for 30-35 minutes, or until the cake will not be gold surface and dry inside. Put on a plate and let cool on a rack. Prepare the glaze by adding lemon juice to powdered sugar, if necessary adjust the consistency by adding a little sugar or a few drops of lemon at a time; the frosting should be smooth enough to spread on its own but at the same time, should not be so liquid as to be transparent. Pour all the glaze in the center of the cake and allow it to go sideways. I decorated with drops of strawberry jam.
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