Poppy Seed Lemon Sponge Cake

First, preheat the oven to 170 °C convection oven. Grease a cake pan well.

Beat the eggs with the sugar and salt until foamy. Wash, grate and squeeze the lemon. Alternately beat in oil, lemon juice, lemon zest and yogurt.

Mix flour with baking powder and poppy seeds and gently fold in at the end. Empty into the guglhupfform and bake for 35-40 minutes.

Let the cake cool a bit, then turn it out, sprinkle with powdered sugar and serve.

Preparation Tip:

The recipe is enough for a Gugelhupfform with 20 cm diameter.

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