- pancake flour - 1 glass
- softened butter - 125 Grams
- of powdered sugar - 225 Grams
- eggs - 2 pieces
- grated peel 1 lemon - 1 piece
- juice of 1 lemon - 1 piece (+1 tablespoons for sauce)
- lemon yogurt - 2 Art. spoons
- several pieces of lemon peel - 1 piece
- salt - 1 pinch
Sift in a container of flour with salt, add butter and 125 grams of powdered sugar. Drive eggs, then add zest and juice of 1 lemon. 1 tbsp. l. lemon yogurt. Stir well. Fix the rectangular shape for the cake with oiled parchment. Put the dough into a mold and bake 45-55 minutes. at a temperature of 180 ° C. Peel 400 ml of hot water, cook for 10 minutes. Pour in the remaining powdered sugar and cook over a low heat until the sauce is boiled for a third. Remove from heat and allow to cool. Remove peel, add lemon juice and remaining yogurt. Soak the sauce over the cake.
Servings: 10