Christmas is here and it’s time to start thinking about special desserts to impress your loved ones – this yule log cake is one of them!
This soft and fluffy yule log cake with dulce de leche is a Christmas dessert that will become the star of your holiday meals!
What is a Yule Log or Bûche De Noël?
This dessert has its origin in France and evokes the ancient tradition of bringing a tree into homes and burning it to welcome the winter solstice at the end of December. Over time, people have adapted the tradition to create a log-shaped cake to celebrate the holidays.
The yule log, or Bûche De Noël, consists of a chocolate sponge cake rolled and filled with cream and then topped with a chocolate ganache. The purpose of this dessert is to resemble a log. However, in this case we will make a snowy yule log, we´ll top the sponge cake with homemade whipped cream, and we´ll fill it with dulce de leche.
Although it may seem a difficult dessert to make, it is composed of three parts that must then be assembled: sponge cake, dulce de leche and whipped cream.
How to Make Snowy Yule Log
Sponge Cake
1. In a large bowl, add 5 egg yolks and beat with a hand held mixer for one minute. Then, add 4 tablespoons of sugar and 1/2 teaspoon of vanilla extract. Continue beating for one more minute until foamy and pale yellow.
2. Preheat the oven to 356ºF (180ºC) .
3. In a separate bowl, sift together 1/2 cup of all-purpose flour, 1/2 teaspoon of baking powder and 1 pinch of salt; and then sprinkle into the yolk mixture. Stir gently with folding movements until combined.
4. Zest an orange, with a microplane or a box grater, and add the orange zest into the yolk mixture. Keep mixing with folding movements until integrated. Tip: Make sure to remove the orange part of the skin only as the white part bitters.
5. Clean the beaters so that no yolk remains. In a mixing bowl, beat the egg whites on medium speed for one minute until soft peaks form. Slowly add 4 tablespoons of granutaled sugar and keep beating on high speed for 4 minutes until stiff peaks form. A trick to know that the meringue is done is when you turn the bowl upside down and it doesn’t fall out.
6. With the help of a spatula, fold the meringue into the egg yolks in three batches. Gently mix with slow folding movements, a bottom-to-top and top-to-bottom motion, until combined.
7. Line a baking sheet with parchment paper and spread the batter evenly (its texture is like a mousse) forming a rectangle of approximately 12×14 inches.
8. Bake for 15 minutes.
9. Remove the cake from the oven and let it cool at room temperature for half an hour.
Filling
10. Once the sponge cake has cooled to room temperature, flip it over onto a new parchment paper, or a clean kitchen towel, and carefully peel off the parchment paper.
11. Spread the dulce de leche over the cake, leaving the edges free. Roll up the cake, wrap it in cling film and put it in the refrigerator for two hours.
Topping
12. In a large bowl, pour 1 cup of whipping cream and beat on medium speed until thickened. Then, add in 5 tablespoons of granulated sugar and continue beating until glossy stiff peaks form.
13. Remove the cake roll from the refrigerator and trim the two ends of the log, one diagonally and the other straight. Place the diagonal cut on one side of the cake.
14. Pour and spread whipped cream all over the top, leaving the ends exposed. If desired, run a fork through the whipped cream to make lines so that it resembles a tree bark, even if it has snow on top! Feel free to spread whipped cream on the ends as well, and present it as a log completely buried in snow. As you wish! Et voilà… you now have a snowy yule log ready to serve!
Before serving, decorate the log with some blueberries, raspberry and mint leaves, lightly sprinkled with icing sugar.
Snowy Yule Log with Dulce de Leche
This soft and fluffy yule log cake with dulce de leche is a Christmas dessert that will become the star of your holiday meals!
In a large bowl, add 5 egg yolks and beat for one minute. Then, add 4 tablespoons of sugar and 1/2 teaspoon of vanilla extract. Continue beating for one more minute until foamy and pale yellow.
Preheat the oven to 356ºF (180ºC).
In a separate bowl, sift together flour, baking powder and a pinch of salt; and then sprinkle into the yolk mixture. Stir gently with folding movements until combined.
Zest an orange and add the orange zest into the yolk mixture. Keep mixing with folding movements until integrated.
Clean the beaters and, in a mixing bowl, beat the egg whites on medium speed for one minute until soft peaks form. Slowly add 4 tablespoons of granutaled sugar and keep beating on high speed for 4 minutes until stiff peaks form.
With the help of a spatula, fold the meringue into the egg yolks in three batches until combined.
Line a baking sheet with parchment paper and spread the batter evenly forming a rectangle of approximately 12×14 inches.
Bake for 15 minutes.
Remove the cake from the oven and let it cool at room temperature for half an hour.
Filling
Once the sponge cake has cooled to room temperature, flip it over and carefully peel off the parchment paper.
Spread the dulce de leche over the cake, leaving the edges free. Roll up the cake, wrap it in cling film and put it in the refrigerator for two hours.
Topping
In a large bowl, pour whipping cream and beat on medium speed until thickened. Then, add in 6 tablespoons of granulated sugar and continue beating until glossy stiff peaks form.
Remove the cake roll from the refrigerator and trim the two ends of the log, one diagonally and the other straight. Place the diagonal cut on one side of the cake.
Pour and spread whipped cream all over the top, leaving the ends exposed. If desired, run a fork through the whipped cream to make lines so that it resembles a tree bark, even if it has snow on top! Et voilà… you now have a snowy yule log ready to serve!
The most characteristic feature of this apple pie is its method of preparation, the caramelized apples are first put in and then covered with the dough.
Once the cake is baked, is popped out of its mold upside down, leaving the caramelized apples on top of the crunchy base. This tart is baked upside down but eaten right side up!
Tarte Tatin History
Popular legend has it that this dessert was created by accident in the 19th century by the Tatin sisters, Caroline and Stéphanie, two women who ran a small hotel in Lamotte-Beuvronen, France.
Stéphanie Tatin’s oversight was to forget to add the dough in when she was making an apple tart. So she decided to put the dough on top of the apples and then, once cooked, she carefully turned the tart over. This is how this delicacy, so well known in French cuisine and throughout the world, was born.
Another version indicates that this type of inverted pastry was a specialty in La Sologne, at least since 1790, a time when the upside-down tart was already among the basic recipes of pastry chefs.
Tart Tatin´s recipe arrived to Paris in 1926 and was first prepared and served at Maxim’s restaurant. Since then it has become a classic in French restaurants.
How to Make Tarte Tatin
The most famous tart in French gastronomy is made of flour, butter, sugar and Golden Delicious apples.
There is a quick way to make this tart, which is with puff pastry. However, we are going to make it with shortcrust pastry, which is the traditional way. Plus, this pie has a fuller flavor by mixing the softness of the juicy, caramelized apple with the sandy shortcrust pastry.
Shortcrust Pastry
1. Dump 2 cups of flour onto your work surface. Make a well in your piled-up flour, it looks like a nest or a volcano, and add in one egg, ½ cup of diced butter and 6½ tablespoons of sugar. The butter must be at room temperature, otherwise put it half a minute in the microwave.
2. Start stirring with a fork to integrate the egg with the rest of ingredients. Then, knead the flour with your hands.
3. Pat the dough together into a ball.
4. Wrap the dough in cling film and let it rest in the fridge for 15 minutes.
Caramel
5. In a frying pan, add 10 tablespoons of sugar and a tablespoon of water over medium heat (level 5 on glass ceramic). When the wet sugar starts to boil, place 1¾ tablespoon of diced butter into the boiling. Keep in mind not to stir with a metal nor wooden spoon.
6. When the butter melts, distribute it evenly tilting the pan gently on both sides.
7. Let the sugar boil for a few minutes over medium heat and then turn up to high heat (level 9). The caramel starts to brown.
8. Pour the caramel into a 8-inch round cake pan. Set aside.
Tart Filling
9. Peel the apples, remove the cores and cut them in half.
10. Put the apple slices in a large frying pan, without turning on the fire yet.
11. Add in 7 tablespoons of sugar and ½ cup of diced butter over the apples.
12. Put over medium high heat (level 6 on glass ceramic) with the lid on for 10 minutes. We want the apples to soften while sugar and butter melt.
Assembly
13. When filling the cake pan, arrange the apples upright in a circle around the outside, slightly overlapping the slices. Then, use the leftover and less beautiful pieces of apple to fill the middle.
14. Take the shortcrust pastry out of the refrigerator and roll it out to a thickness of 0.8 inches and give it a round shape with a slightly larger diameter than the pan.
15. Place the dough on top of the pan and cut the edges with the rolling pin.
16. Turn on the oven to 356ºF (180ºC) and bake for 35 minutes, or when the shortcrust pastry is golden brown.
17. Remove the tart from the oven and let it cool down for 20 minutes.
18. Then, turn the tart upside down on a plate … Et voilà! You have just made the most famous tart of French gastronomy!
I like to eat it warm, with cream or a scoop of vanilla ice cream.
Dump flour onto your work surface. Make a well in your piled-up flour and add in one egg, butter and sugar.
Start stirring with a fork to integrate the egg with the rest of ingredients. Then, knead the flour with your hands.
Pat the dough together into a ball.
Wrap the dough in cling film and let it rest in the fridge for 15 minutes.
Caramel
In a frying pan, add sugar and a tablespoon of water over medium heat. When the wet sugar starts to boil, place the diced butter into the boiling.
When the butter melts, distribute it evenly tilting the pan gently on both sides.
Let the sugar boil for a few minutes over medium heat and then turn up to high heat (level 9). The caramel starts to brown.
Pour the caramel into a 8-inch round cake pan. Set aside.
Tart Filling
Peel the apples, remove the cores and cut them in half.
Put the apple slices in a large frying pan, without turning on the fire yet.
Add in sugar and butter over the apples.
Put over medium high heat (level 6 on glass ceramic) with the lid on for 10 minutes.
Assembly
When filling the cake pan, arrange the softened apples upright in a circle around the outside, slightly overlapping the slices. Then, use the leftover and less beautiful pieces of apple to fill the middle.
Take the shortcrust pastry out of the refrigerator and roll it out to a thickness of 0.8 inches and give it a round shape with a slightly larger diameter than the pan.
Place the dough on top of the pan and cut the edges with the rolling pin.
Turn on the oven to 356ºF (180ºC) and bake for 35 minutes, or when the shortcrust pastry is golden brown.
Remove the tart from the oven and let it cool down for 20 minutes.
Then, turn the tart upside down on a plate … Et voilà! You have just made the most famous tart of French gastronomy!
I love this banana bread recipe with chocolate chips. And I´m sure you will too!
This chocolate chip banana bread recipe is, without a doubt, the best way to use up those ripe bananas that are still sitting uneaten in your fruit bowl..
Spoiler! They will eat those ripe bananas, but in a different way 🙂
Many people use lemon juice to make banana bread; instead, I like to use Greek yoghurt to make a very moist banana bread.
Should I use lemon juice or yoghurt to make banana bread?
Since these two ingredients are essential to activate the baking soda, some people rather use lemon juice, and others prefer yoghurt as ingredient for their banana bread.
How do I know when a banana is ripe?
When the bananas start to have a dull yellowish color, with brown and black shades. Then you can consider that it is a banana that is ripening.
The darker the bananas are, the better! That means they are very ripe and the riper the bananas are, the more moist and sweeter the bread will be and more banana flavour it will have!
It’s time to use those ripe bananas!
Chocolate Chip Banana Bread Recipe
1. Preheat the oven to 356°F ( 180°C ).
2. Melt 115 grams of butter in the microwave for 45 seconds. Don´t worry if some pieces are still solid when you take it out, it will finish melting when you stir it. I recommend cutting the butter into chunks (3 or 4) so it will melt faster.
3. Pour the melted butter in a bowl and then add three ripe bananas. Mix together with a fork while mashing the bananas.
4. Add two eggs, 75 grams of Greek yogurt and one teaspoon of vanilla extract into your banana mixture. Tip: If you don´t have yogurt, you can use sour cream instead. Continue stirring with a fork until everything is mixed. You can use an electric hand mixer at low speed if desired. Set aside.
Dry Ingredients
5. In a separate bowl, add your dry ingredients: 270 grams of flour, a teaspoon of baking soda (6 grams), a teaspoon of baking powder (6 grams), a pinch of salt and a teaspoon of cinnamon. Stir with a whisk until everything is well combined.
6. Add the dry ingredients to the wet ingredients and mix all together with a spatula until well combined. You will notice the batter getting brownie and more solid.
7. Prepare the 10-inch loaf pan by first spreading butter over all four sides and bottom and then adding flour to the buttered pan. This will help you unmold the bread later.
8. Pour the batter into the pan and sprinkle some chocolate chips on top of the batter just before baking.
9. Bake for 50 minutes. I recommend you not to open the oven door during this time. When the time is up insert a cake tester (or a knife) into the center of the banana bread to check whether it is done. If the tester comes out clean … Et voilà! You have made a delicious banana bread with chocolate chips!
This banana bread recipe is, without a doubt, the best way to use up those ripe bananas that are still unused in the fruit bowl. If you want to give your banana bread a chocolate flavour, you can sprinkle some chocolate chips on top of the batter just before baking.
Heat 115 grams of butter in the microwave for 45 seconds.
Pour the melted butter in a bowl and add in three ripe bananas. Mix all together with a fork.
Add in the eggs, Greek yogurt and vanilla. Keep stirring with a fork until everything is well combined. Set aside the bowl.
In a separate bowl, add the dry ingredients. Stir with a wire whisk until everything is well combined.
Add the dry ingredients into the wet ingredients and stir with a spatula until well blended.
Butter and flour a 10 inch loaf pan.
Pour the batter into the pan and bake for 50 minutes.
When the time is up insert a cake tester (or a knife) into the center of the banana bread to check whether it is done. If the tester comes out clean … Et voilà! You have made a delicious banana bread!
This recipe forcarrot cake will leave you speechless.
Victor and I are particularly fond of this homemade dessert.
One day I decided to surprise him by making one of my specialities. Carrot cake! He exclaimed. That was the last thing I heard from him.
We didn’t talk for a while because we were quite busy eating the whole cake in record time. It’s texture and flavour conquered all our senses.
The following day, he insisted that I should share my culinary knowledge with the world. And so that this blog was born!
How to Make Carrot Cake
This recipe for carrot cake is very easy to make. Just follow these steps:
1. Preheat the oven to 320°F ( 160°C ).
Carrot Sponge Cake
2. Wash and peel 4 small carrots.
3. Grate the carrots with a vegetable grater. Once you are done, place the grated carrots in a bowl and set aside.
4. In a bowl, add four eggs and 150 grams of sugar. Beat all together with an electric hand mixer at maximum speed until foamy and pale yellow.
5 . Add the grated carrots and 75 grams of sunflower oil to the yolk mixture. Beat all together with the hand mixer at medium speed until well combined.
6. Add the following dry ingredients to a strainer: 150 grams of flour, a teaspoon of baking powder, a teaspoon of cinnamon powder and a pinch of salt. Then gently tap the side repeatedly over the mixture until all of the dry powder has passed through the strainer. At the same time you stir the batter with a spatula.
Tip for this sixth step: In batches, sift and combine with folding movements, a bottom-to-top and top-to-bottom motion, so that the mixture absorbs well the dry ingredients without making lumps.
7. Crush 40 grams of walnuts by hand and add them to the mixture while stirring. The batter is ready!
8. Grease the bottom and sides of an 8 inch cake pan with butter. Then sprinkle with a little flour.
Tip for this eighth step: When you are spreading the flour, tap the cake pan so that it sticks to the entire surface. Then remove the excess. The cake pan is now ready to welcome the batter!
9. Pour batter in the cake pan and bake for 50 minutes.
Tip for this ninth step: I recommend you not to be opening and closing the oven door.
10. When the time is up insert a cake tester (or a knife) into the center of the cake to check whether it is done. If it comes out clean, the cake is ready. If the batter sticks, leave it a few more minutes.
Cream Cheese Frosting or Glaze
11. In a bowl, add 275 grams of Philadelphia cream cheese, 150 grams of icing sugar, a teaspoon of vanilla extract and 60 grams of butter. Beat everything with an electric hand / stand mixer. Once the glaze is ready and well integrated, set it aside.
Tip for this tenth step: It is recommended that the butter is not cold and hard, but just at room temperature, otherwise it will not integrate with the mixture and lumps will appear. You can take it out of the refrigerator at the beginning, when you start cooking, or put it in the microwave for less than a minute to soften it a little.
Assembly
12. Cut the cake in half with a bread knife. The cut is horizontal. Spread the cream cheese frosting all over the cake base. Place the other half on top of the base and now cover the entire cake with glaze.
Et voilà! You have just made a delicious carrot cake with cream cheese frosting.
Grate the carrots, place them in a bowl and set aside.
In a bowl, add four eggs and 150 grams of sugar. Beat all together with an electric hand mixer at maximum speed until foamy and pale yellow.
Add the grated carrots and sunflower oil to the yolk mixture. Beat all together with the hand mixer at medium speed.
Add the following dry ingredients to a strainer: flour, baking powder, a cinnamon powder and salt. Sift over the mixture while stirring the batter with a spatula.
Crush walnuts and add them to the mixture while stirring.
Grease the 8 inch cake pan with butter. Then sprinkle with a little flour.
Pour batter in the cake pan and bake for 50 minutes.
Insert a cake tester into the center of the cake to check whether it is done. If it comes out clean, the cake is ready.
Cream Cheese Frosting
In a bowl, add Philadelphia cream cheese, icing sugar, vanilla extract and butter. Beat everything with an electric hand / stand mixer. Set aside.
Assembly
Cut the cake in half with a bread knife. The cut is horizontal opening the cake in half. Spread frosting on the the base of the cake. Put the other half of the cake on top of the base with frosting, and then cover the cake by spreading glaze over the entire surface and sides.
Et voilà! You have just made a delicious carrot cake with cream cheese frosting.
I am spending a weekend in the mountains of Madrid to be in touch with nature. And … On monday is my birthday! So I think I will celebrate a little snack party with puff pastry apple tartlets.
The landscape I am surrounded by invites me to make a dessert with puff pastry. However, instead of making a puff pastry apple pie, I would like to make these puff pastry tartlets filled with pastry cream. As I did with the pavlova, individual servings not only are fun to prepare but also you will offer each diner their own delicacy to savour.
I don’t think I’m going to stay in the kitchen all weekend making desserts, so this dessert is going to be quick and easy. The rest of the time I’m going to spend resting, reading, walking, enjoying the good weather and eating well.
How To Make Puff Pastry Apple Tartlets with Pastry Cream
The first step is to preheat the oven to 356°F ( 180°C ).
Circular Puff Pastry Base
Unlike the apple pie, the these tartlets base is circular. The way to give this shape is by using tartlet molds.
This time I used two types of glasses to cut the puff pastry dough. I used a glass with a larger diameter, a cider glass or a mug, to cut two circular layers. Then I used a glass with a smaller diameter (e.g. a champagne glass) to make a hole in the center of one of the layers, giving this layer a ring shape.
Therefore, the base of each tartlet is made of a smooth layer and a ring-shaped layer. With the two layers, one on top of the other, the base acquires a certain thickness, and the hole is where you will pour the pastry cream. Your mission is to make 4 tartlets with their respective puff pastry bases.
Now paint with a brush soaked in beaten egg the edge of the 4 smooth bases and place the respective ring on top of each one.
Pastry Cream
In a saucepan pour 250 ml of milk, a cinnamon stick and the lemon peel and put it over medium heat. Remove it just before it starts to boil. Set aside
In a separate bowl put two egg yolks and three tablespoons of sugar, and beat everything with a whisk. When everything is well integrated, add a spoonful of cornstarch and continue beating until well blended.
Now add the infused milk. Remember to remove the lemon peel and the cinnamon stick, and put the mixture over medium heat and stir. Once you notice the mixture is thick and creamy, it means that you have the custard. Set aside in a bowl.
Apple slices
Peel a golden apple with a knife or a vegetable peeler. You remove the core, cut it into quarters and then start making thin slices. With these thin slices you will cover the pastry cream.
Assembly
With the puff pastry bases already assembled, fill them with pastry cream and then put apple slices on top. Repeat this step with the 4 tartlets.
Brush the whole tartlet with slightly melted butter. And sprinkle sugar on top. Put the puff pastry tartlets in the preheated oven for 25 minutes.
After you take them out of the oven, brush them with apricot jam. Et voilà! Puff pastry apple tartlets with pastry cream.
Puff Pastry Apple Tartlets with Pastry Cream
Delicious individual portions of puff pastry filled with pastry cream and dressed with apple slices
In a saucepan put the milk, the cinnamon and the lemon peel. It is important that the peel does not have too much white because it is bitter.
Put it over medium heat and remove it before it starts to boil. Set aside.
In a separate bowl put the egg yolks and sugar, and beat with a wire whisk.
When everything is well blended, add the cornstarch and continue beating until combined.
While beating with the wire whisk, gradually add the infused milk (without the cinnamon and lemon).
Put the mixture in the saucepan over medium heat and stir all the time until it thickens.
The pastry cream is ready. Set aside.
Puff Pastry Base
Sprinkle a spoonful of sugar on the baking paper and then spread the puff pastry on top.
The circular base of each tartlet is made of two layers of puff pastry dough. Use two types of glasses, one with larger diameter and other with smaller diameter. With the first glass you cut two circular layers. With the second glass you make a hole in one of the layers. You place the ring-shaped layer on top of the other so the base acquires certain thickness; and the hole is the place where you pour the pastry cream. Your mission is to make 4 tartlets with their respective puff pastry bases.
Now paint with a brush soaked in beaten egg the edge of the 4 smooth bases and place the respective ring on top of each one.
Assembly
Once the puff pastry bases are already assembled, fill them with pastry cream and then put apple slices on top. Repeat this step with the 4 tartlets
Brush the whole tartlet with slightly melted butter. And sprinkle sugar on top.
Put the puff pastry tartlets in the preheated oven for 25 minutes.
After you take them out of the oven, brush them with apricot jam. Et voilà! Puff pastry apple tartlets with pastry cream.
We have a new cake section on the blog! And we launch it with this lemon yogurt cake recipe.
This recipe for lemon yogurt cake has a very special place in my recipe book, as it was the first dessert I ever made in my life!
If you are getting started in baking, I recommend you to try making this super easy lemon yogurt.
In the summers of my childhood, my parents had to work most of the time and used to take my siblings and me to my grandmother’s house in the countryside, in Arcos de la Frontera. And one way to liven up the afternoons was to have sponge cake competitions among the cousins.
The only recipe I knew by then recipe was this lemon yogurt cake recipe. Making this lemon yogurt cake could not be easier. All I needed was to use a container of lemon yogurt as a measure and to remember the 1, 2, 3. One container of sunflower oil, two containers of sugar and three containers of flour. And it always came out moist an flavourful.
The utensils we used back then were a clay bowl and a fork. And the ingredients were 100% natural: free range eggs and lemons straight from the tree. It was without a doubt my favourite summer plan!
Whenever I make this cake I always go back in time and become that little girl cook who was making her first steps in the kitchen.
The competition prize consisted of eating the winning cake with my siblings and cousins. All I had to do was follow the recipe scrupulously and success was guaranteed!
I can still remember when I used to be engrossed in watching the sponge cake grow in the oven. It was magic for me. How could such a fluffy lemon sponge cake come out of a mixture of simple ingredients.
Lemon Yogurt Cake Recipe
1. Preheat the oven to 356°F ( 180°C ).
2. In a bowl, add 120 grams of lemon yogurt and use the yogurt container as a measure. In the same bowl, add 1 yogurt container of sunflower oil ( 100 ml ), 2 yogurt containers of sugar ( 180 grams ), 3 yogurt containers of flour ( 165 grams), three eggs, half a lemon peel and 16 grams of baking powder.
3. Whisk the mixture with a hand mixer until combined.
4. Grease a 10-inch loaf pan with butter and then sprinkle flour on top of the butter. This will help you unmold the cake later.
5. Pour the batter into the pan and bake for 45 minutes (without opening the oven door). When the time is up insert a cake tester (or a knife) into the center of the yogurt cake to check whether it is done. If the tester comes out clean … Et voilà! And just like that you have made a delicious lemon yogurt cake!
If you liked this homemade cake recipe, try making also this marble cake.
Lemon Yogurt Cake 1.2.3 Recipe
Making this lemon yogurt cake could not be easier. All you need is to use a container of lemon yogurt as a measure and to remember the 1, 2, 3.
1lemon yogurt( 120 grams – use the same container as a measure )
1containersunflower oil( 100 ml )
2containerssugar( 180 gr )
3containersflour( 165 gr )
3eggs
1lemon
16gramsbaking powder
Instructions
Precalienta el horno a 180º arriba y abajo.
In a bowl, add one lemon yogurt and keep the container to use a as a measure. In the same bowl, add 1 container of sunflower oil, 2 containers of sugar, 3 containers of flour, three eggs, half a lemon peel and 16 grams of baking powder.
Whisk the mixture with a hand mixer until combined.
Grease a 10-inch loaf pan with butter and then sprinkle flour on top of the butter.
our the batter into the pan and bake for 45 minutes. When the time is up insert a cake tester into the center of the cake to check whether it is done. If the tester comes out clean … Et voilà! And just like that you have made a delicious lemon yogurt cake!
