Yogurt Sponge Cake

For the yogurt sponge cake, first whip the yogurt, oil (can be measured immediately in the empty yogurt cup), flavoring ingredients, sugar and eggs with a hand mixer to a foamy mixture. Combine flour and baking powder and stir into the meringue.

Pour the batter into a greased loaf pan lined with parchment paper and bake at 175 °C or level 3 on the middle rack for 60 minutes. Cool and turn out onto a cooling rack.

For the icing, mix the powdered sugar with the juice of one lemon and coat the cooled yogurt sponge cake with it or use a ready-made icing from the package.

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