Yogurt Cake

Rating: 3.78 / 5.00 (152 Votes)

Total time: 1 hour

Servings: 8.0 (servings)

For the yogurt ring cake:

For the garnish:


Preheat oven to 160 °C (top and bottom heat). Coat the cake pans with Kronenöl Spezial with a fine butter flavor and sprinkle with flour.

Finely chop lemon thyme. Sift flour and baking powder. Mix grated almonds and lemon thyme with the flour.

Beat eggs, powdered sugar, salt, vanilla sugar and grated orange and lemon peel well (at least 10 minutes).

Slowly pour in Kronenöl Spezial with fine butter flavor while stirring constantly. Stir in the yogurt and fold in the flour mixture.

Pour mixture into the bundt molds and bake in the oven for about 60 minutes on the middle rack. Remove from oven and let rest for 5 minutes.

For the dip, mix mascarino, powdered sugar and sour cream and pour into the center of the gugelhupf.

Garnish the yogurt bundt cake with lemon thyme sprigs and quartered strawberries.

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