How to make yogurt cake

• Vegetable oil: three quarters of a cup (cake)
• Eggs: 2 tablets (for cake)
• Lemon Bishr: 1 tablespoon (for cake)
• Lemon juice: two tablespoons (cake)
• Yogurt: cup (cake)
• Sugar: a cup and three quarters of a cup (for cake)
• Flour: two cups (for cake)
• Baking powder: two teaspoons (cake)
• Powdered sugar: Half a cup (cover layer)
• Lemon juice: quarter cup (cover layer)

How to prepare yogurt cake

1.  Whisk oil and eggs, sprinkle lemon, lemon juice, milk and sugar in a large bowl until they are completely mixed.
2.  Add the flour and baking powder and gently beat until mixed.
3. Brush the cake cake with some oil, then pour the cake mixture into it. Bake the cake in a baking oven, at a temperature of 180 ° C, for 35 minutes.
4.  Prepare the covering layer by mixing powdered sugar and lemon juice together.
5. We turn the cake upside down on the serving plate and sprinkle the covering layer over while still hot.

How to make yogurt cake at home

Yogurt cake ingredients

• 1 cup full-fat yogurt
• 2/3 cup oil
• 1 cup of sugar
• 3 eggs
• Teaspoon vanilla
• 2 cups of flour
• 2 teaspoons baking powder
• ¾ teaspoon soda bicarbonate
• ½ teaspoon Small salt.

How to make yogurt cake

1. Install the mesh shelf in the center of the oven. Preheat the oven to 180 ° C.
2. Bring a 12-cup slot mold. Grease the mold with ghee and stomach with flour.
3. On a piece of butter paper or in a deep dish, sift the flour, baking powder, baking soda and salt.
4. In a blender bowl, place the sugar and eggs, secure the racket, and work on a medium speed until the mixture becomes creamy and brittle.
5. Add the oil and run on an average speed for several seconds to mix the oil with the eggs only. Add the vanilla, orange or lemon zest.
6. Add the flour and yogurt mixture, work on medium speed for one or two minutes only to get a smooth and homogeneous cake mixture.
7. Pour the cake mixture into the mold and equalize the surface.
8. Put the mold in the oven for 45 minutes until the cake is soft.
9. Experience the maturity of the cake with a small wooden stick. The stick should come out clean after stitching it in the center of the cake as a sign of cake maturity.
10. Take the cake out of the oven. Leave the cake in the mold to cool for a few minutes, then stir on a slightly high-serving serving dish.
11. Add rose water to the syrup and distribute it hot using a wide brush on the cake to drink it completely. Spread the fine powdered sugar.
12. Invite the cake for an hour or several hours to absorb the taste of sherbet and become tastier.
13. Sherbet: In a medium thick saucepan, add sugar, water and lemon juice. Stir the sugar for a few seconds and put on medium heat for 8 to 10 minutes. Add rose water and use sherbet, which is very hot on the cake.