Creamy Lemon Cake

Creamy Lemon Cake

• A mixture of sweet, creamy and sour, soft and juicy cake, which is easily prepared and a real refreshment. Follow recipe.

Ingredients: simple, total time: 80 min.

Dough:

• 1/2 a bag of baking powder/ 5 g

• 200 g of sour cream

• 1 bag of vanilla sugar/ 10 g

• 100 ml of rare yogurt

• 200 g of flour

• 100 g of sugar

• 1 lemon peel

• 150 ml of oil

Mixture Topping:

• 1 Tablespoon sugar / honey

• 1 lemon

• water

Cream:

• 360 g of thick yogurt

• 4 bags of vanilla sugar/ 40 g

• 500 ml sweet sour cream

• whipped cream mix / whipped cream fixed

• 2 lemons

Creamy lemon cake

Preparation:

Dough:

1. Put flour and baking powder in a bowl, then gradually add all the other ingredients and beat them with a mixer.

2. Pour into a 24 cm mold that you will line with baking paper.

3. Bake at 170 °C, 30 minutes.

4. When it is baked, take it out and leave it to cool, and only then take it out of the mold.

5. Cut the crust into two parts and put the crust where the crust stuck in the mold again.

Mixture Topping:

1. Squeeze the lemon and add sugar or honey.

2. Add as much water as needed to make this dressing 100 ml.

3. Boil this liquid and pour half of the crust that is in your mold. Let it soak.

Cream:

1. Stir in sweet sour cream, vanilla sugar, and whipped cream fix.

2. After mixing well, add yogurt and lemon juice. Combine all this well to get a thick cream, then pour over the crusts that are in the mold.

3. Then cover it with the other remaining crust.

4. Decorate the upper part with whipped cream and chopped lemon peel.

5. Refrigerate the cake for 1–2 hours. Serve the cake cold. Buon appetito!

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