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4 eggs
Pre-heat the oven to 180°F/350°F.
Mix the eggs and sugar in a deep bowl with a mixer until combined. Add oil and yogurt and keep on mixing.
In a separate bowl, sift the flour and add the baking powder and vanilla sugar. mix well (if using vanilla essence, add to wet mixture).
Add the dry mixture to the wet, mixing until well combined. Add in the lemon rind and juice and mix.
Bake for 40 to 45 minutes, until toothpick inserted in center comes out clean.
The recipe didn't specify the pan size; I made mine in a 10" silicone Bundt pan and it came out nice and moist.
Poster's Notes:
Here's a yummy TNT dairy lemon cake recipe I got from a Turkish blog. I had made it for Shabbat a couple of weeks ago and my husband and I devoured half of it before Shabbat! The recipe calls for yogurt, I made it with non-dairy creamer to make it pareve, but I'm sure it's even yummier with the yogurt.
Posted by Berrin Draiman
Nutritional Info Per Serving: N/A
1-1/2 cups sugar
1/2 cup vegetable oil
1 cup yogurt or non-dairy creamer
1 .35-ounce package baking powder
1 .35-ounce package vanilla sugar or 2 tsp. vanilla essence
2-1/2 cups flour
Juice and rind of 1 lemon
Don't skip the lemon rind as that gives the most amount of tartness.