Yoghurt cake

Yoghurt cake

Total: 1 hr 30 Min. | Active: 20 Min.
Nutritional value / piece: 405 kcal
, Fat: 15 g
, Carbohydrate: 62 g
, Protein: 6 g


12 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


150 g butter, cut into pieces, soft
180 g vanilla yoghurt
3 tbsp poppy seeds
360 g sugar
1 organic lemon, use grated zest, set aside 1 ½ tbsp of juice
1 pinch salt
3 eggs
360 g white flour
1 tsp baking powder

Lemon glaze

100 g icing sugar
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A cake tin (approx. 30 cm) lined with baking paper

How it's done


Beat together the butter, yoghurt, poppy seeds, sugar, lemon zest, salt and eggs using the whisk on a hand mixer for approx. 5 mins. until the mixture turns a paler colour. Combine the flour and baking powder, stir into the egg mixture. Transfer the mixture to the prepared cake tin.


For approx. 70 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool a little, remove from the tin and leave to cool on a rack.

Lemon glaze

Mix the icing sugar and reserved lemon juice, drizzle on top of the cake.

Good to know
Note: The yoghurt may curdle when the butter, yoghurt, sugar and eggs are stirred together. However, this will not affect the quality or flavour of the baked cake.

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