200 g butter
200 g flour
200 g sugar
1 organic lemon
Pinch of salt
3/4 teaspoon baking powder
1 tbsp honey
This fresh lemon cake tastes extra festive with yoghurt and pomegranate.
Preheat the oven to 160° C. Butter a cake tin (25 cm).
Combine sugar, butter, lemon rind and salt in a mixing bowl and beat for a few minutes until creamy. Add the eggs one by one and beat the mixture thoroughly after each addition.
Use a spatula to stir the flour and baking powder into the batter. Pour batter into the cake tin and smoothe the surface. Bake the lemon cake for 60 to 75 minutes until golden brown and a cake tester comes out clean.
Let the cake to cool before removing it from the tin.
For the topping, combine the Greek yoghurt with the honey. Open the pomegranate and remove the seeds.
Spread a tablespoon of sweetened yoghurt across each slice of cake and sprinkle with the pomegranate seeds.