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Recipe by
Yogurt Loaf Cake is a soft, fragrant dessert, perfect for breakfast or a snack. Made with simple ingredients such as yogurt and lemon, it has a light, fresh taste.
Portion: the weight of the ingredients divided by 8 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 3: In a bowl, place the eggs, add the icing sugar and grated lemon zest, and whisk them lightly with a whisk; gradually pour in the yogurt, add the sifted flour together with the baking powder and a pinch of salt, the melted butter in a small pan, and mix the ingredients
Step 2 of 3: Line a 1-liter pan, lightly buttered, with a sheet of baking paper and brush it with the remaining melted butter; pour the mixture into the prepared pan up to 2/3 of its capacity and bake the loaf cake in a preheated oven at 180 degrees for about 50 minutes
Step 3 of 3: When cooked, unmold it, remove the baking paper, let it cool and dust it with icing sugar
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In summary: Not suitable for vegans · Contains lactose · Allergens detected: Eggs and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving68 g · 1 of 8 | Per 100 g |
|---|---|---|
| Energy | 982 kJ235 kcal | 1,446 kJ346 kcal |
| Fat | 14.53 g | 21.41 g |
| of which saturated fatty acids | 8.8 g | 12.97 g |
| Carbohydrates | 26.48 g | 39.02 g |
| of which sugars | 26.22 g | 38.63 g |
| Protein | 1.11 g | 1.63 g |
| Salt | 0.07 g | 0.1 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
