Lemon Cake with Candied Fruit

The cake is prepared with the addition of lemon zest, and the icing with the addition of lemon juice. The cake is decorated with candied lemon.

Ingredients

• Butter (softened) - 125 g
• Yogurt with lemon flavor - 250 g
• Lemon zest - 1 tbsp. l.
• Large eggs - 3 pcs.
• Flour - 300 g
• Baking powder - 2 tsp
• Salt - 0.25 tsp
• Sugar - 200 g
• For glaze:
• Powdered sugar - 300 g
• Butter (melted) - 3 tbsp. l.
• Lemon juice - 2 tbsp. l.
• Candied lemon (chopped) - 2 tbsp. l.

Directions

1. Turn on the oven to preheat to 160 degrees. Grease a 23 cm round springform pan with butter. Line with parchment.
2. In a bowl mix flour, baking powder and salt.
3. In a bowl, beat butter with sugar and lemon zest until creamy.
4. Divide the eggs into yolks and whites. Add the egg yolks to the butter mixture, beating well after each.
5. Continuing to beat on low speed, fold in the flour mixture, alternating with the yogurt.
6. Beat the egg whites with a mixer at high speed until a stable foam. Gradually add this foam to the dough, mixing well after each serving.
7. Put the dough into the prepared form and place in the preheated oven, bake the lemon cake for 35-45 minutes, until a clean wooden stick.
8. Let the cake cool in the mold at room temperature for about 5 minutes, and then remove the lemon cake from the mold and transfer to a wire rack, remove the parchment.
9. Prepare frosting. Beat powdered sugar with butter, gradually add enough lemon juice to form a smooth glaze.
10. Brush the glaze on top of the cake and apply on the sides. Decorate the lemon cake with candied fruits.