Lemon-Yoghurt-Bundt Cake with Pistachios
The combination of fruity lemons, salty roasted pistachios and drained Greek yogurt is incredibly delicious!
Zutaten
Ingredients Lemon-Yoghurt-Gugelhupf with Pistachios
- 2 organic lemons Juice and grind
- 120 g soft butter
- 180 g sugar
- 1 pinch salt
- 3 eggs (size L)
- 250 g flour
- 2 tsp baking powder
- 150 g drained Greek yogurt or labneh
- 150 g roasted salty pistachios, without shell
INGREDIENTS FOR THE MOULD
- 10 g butter
- Flour
INGREDIENTS FOR THE FROSTING
- 250 g powdered sugar
- 5-6 tbsp lemon juice
Anleitungen
PREPREPARATION
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Preheat oven to 180°.
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Wash lemon with hot water, wipe dry and grate the peel finely on a grater. Squeeze the lemon and collect the juice.
PREPARATION DOUGH
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Beat butter, sugar and salt in a mixing bowl for 5 minutes until creamy.
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Stir in eggs one after another.
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Mix flour and baking powder and add it to the mixing bowl together with yoghurt, lemon juice and grated lemon and stir everything to a smooth dough.
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Finely chop 2/3 of the pistachios and fold in.
GREASE A BUNDT CAKE MOULD
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Melt butter in a pot and brush it thinly into your cake mould. Dust with flour.
FILL THE CAKE INTO THE BUNDT MOULD
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Pour the dough into the greased mould and bake in a preheated oven at 180°C with bottom and top heat for 40-45 minutes.
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Take out and let cool down for about 5 minutes. Carefully turn the Bundt cake out of the mould and let it cool down completely.
PREPARATION FROSTING
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As soon as the cake has cooled down, mix powdered sugar with 6 tbsp. lemon juice to a glaze and immediately cover the cake with the glaze.
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Chop the remaining pistachios roughly and finely and spread on top.
Rezept-Anmerkungen
Please note to use the real Greek yogurt, because it is more solid and has a better taste than the "Greek style yogurt".
