Lemon and yogurt cake

Ingredients:

3 eggs
180 g granulated sugar
250 g of plain yogurt (or lemon yogurt)
80 ml of seed oil (sunflower or corn)
1 lemon (grated zest and filtered juice)
280 g of 00 flour
1 sachet of baking powder (16 g)
A pinch of salt
Powdered sugar for decoration (optional)

Procedure with the planetary mixer:

Beat the eggs and sugar In the bowl of a stand mixer, beat the eggs and sugar with the wire whisk for 5 minutes on medium-high speed, until the mixture becomes light and fluffy.
Add yogurt, oil and lemon Reduce speed and add yogurt, oil, lemon zest and juice. Mix until smooth.
Add flour and yeast Replace the whisk with the leaf (K), add sifted flour with yeast and a pinch of salt. Mix at low speed, just long enough to combine the ingredients (without deflating the dough).
Bake Pour the mixture into a 22-24 cm buttered and floured mold. Bake in a static oven at 175°C for about 35-40 minutes. Do the toothpick test.
Cool and serve Let cool completely on a wire rack. Dust with powdered sugar before serving.

Ingredients for the cream:

3 egg yolks
200 g of sugar
250ml fresh lemon juice (about 3 lemons)
Zest of 2 lemons
50 g of butter
pinch of salt

Preparation:

1. In a saucepan, combine the egg yolks with the sugar and a pinch of salt. Beat well with a whisk until the mixture is smooth and slightly frothy.

2. Add the lemon juice and grated zest, mixing well.

3. In a separate bowl, dissolve the cornstarch in a little cold lemon juice (or water), then add it to the egg and sugar mixture.

4. Place the saucepan over medium-low heat and cook, stirring constantly. The cream will begin to thicken after about 5-7 minutes. Continue stirring to prevent lumps from forming.

5. Once the cream has reached a thick consistency (like custard), remove from the heat and add the butter, stirring until it has completely melted.

6. Let the lemon cream cool to room temperature. Then, to prevent a film from forming on the surface, cover the cream with cling film in direct contact with the cream itself and put it in the fridge for at least an hour.

Advice:

· You can add a little whipped cream to the lemon cream to make it even softer and richer, if you use it as a cake filling.

· If you want it thicker, you can add a little more cornstarch.

On our website you can find professional planetary mixers suitable for preparing desserts:

Professional planetary mixers: ideal for kneading dough, whipping eggs, mixing flour, sugars and other dessert ingredients.
Professional mixers and whisks: perfect for making cakes, bread, pizzas and pastries in general.

These machines are designed to withstand heavy use and to ensure a long life, so they are perfect if you need a planetary mixer for kitchen work or for a small pastry business. You can filter the products by brand, price, and technical characteristics on the site.

If you need advice on which model to choose, let me know!