Name: Yogurt Cake with Lemon Icing
Prep time: 35 min
Total time: 35 min
Yield: 8 Porções
Ingredients: 1 cup natural yogurt; 1 cup soybean oil; 2 cup refined sugar; 2 cup wheat flour; 3 unit(s) eggs; 1 tablespoon baking powder; 395 g condensed milk; 1 unit(s) lemon juice; to taste lemon zest

Brazil

natural yogurt

soybean oil

refined sugar

wheat flour

eggs

baking powder

condensed milk

lemon juice

lemon zest

Yogurt Cake with Lemon Icing

Bata os ovos, iogurte, óleo, o açúcar no liquidificador. Misture bem em um vasilha com a farinha de trigo e por último o fermento em pó.
Coloque em uma fôrma média untada e enfarinhada e leve ao forno pré aquecido por 35 minutos 180 graus. 

Beat eggs, yogurt, oil, sugar in a blender. Mix well in a bowl with the wheat flour and finally the baking powder.
Place in a greased and floured medium form and take it to the preheated oven for 35 minutes at 180 degrees.

Para a cobertura, misture o suco de limão e o leite condensado com um garfo.
Espalhe sobre o bolo desenformado e frio.


For the topping, mix the lemon juice and condensed milk with a fork.
Spread over the unmolded and cooled cake.


Decore com raspas e rodelas de limão.
Sirva a seguir. 

Garnish with lemon zest and slices.
Serve next.

Yogurt Cake with Lemon Icing

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