- 5 eggs, separated
- 300 g white wheat flour, t500 / white spelt flour
- 250 g sugar
- 250 g yoghurt
- 220 g butter, softened
- 5 lemons, zest
- 1 lemon, juice
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- 1 vanilla pod
Whisk butter and sugar until it is integrated, add egg yolks and yogurt, beat mixture until smooth.
In a separare bowl beat egg whites until they are stiff.
Combine flour, baking powder, soda, lemon zest and vanilla.
Fold one spoonful of the flour mixture followed by one spoonful of egg whites into the butter-sugar mixture. Repeat until the flour mixture and egg whites are used up.
Add the lemon juice and pour the batter into a prepared cake tin or tray.
Bake at 180ºC for 70 minutes.