Ingredients:

200 g butter

250 g sugar

1 packet vanilla sugar

3 tsp lemon peel, grated

1 tbsp lemon juice

Some flavoring (liquid vanilla flavoring)

5 eggs

250 ml yogurt, 3.5% fat

350 g flour

1 packet baking powder

For decoration:

Cake glaze (lemon)

Crunchy (hazelnut)

Preparation:

Mix butter with sifted sugar, vanilla sugar, vanilla flavoring and lemon juice and peel until very fluffy. Stir in egg yolks one at a time. Mix flour with baking powder, sift and add to the yolk mixture alternately with yogurt. Beat egg whites until stiff and fold into the dough mixture.

Pour the dough into a greased, floured Bundt cake tin and bake in a preheated oven at 175°C for about 60 minutes.

After three quarters of the baking time, cover with foil if necessary.

Allow the Bundt cake to cool, turn it out and cover with lemon glaze and hazelnut brittle.