Lemon Chocolate Cake

For the lemon chocolate cake, first grate the lemon zest and squeeze the lemon. Melt the butter. Mix flour, almonds, cocoa powder and baking powder in a bowl. Grease and flour the cake pan, preheat the oven (180 °C).

Cream butter and sugar (until mixture is quite light). Add eggs. Then add yogurt and lemon juice, and lemon zest. Carefully stir in the flour mixture (do not stir too long) and pour into the pan. Bake in the preheated oven at 180 °C top/bottom heat for about 50 minutes.

To serve, sprinkle the lemon chocolate cake with a little powdered sugar or coat with lemon glaze.

Preparation Tip:

The lemon chocolate cake is a very moist cake that still tastes great after a few days. The dough can also be filled into muffin tins, but the baking time is then reduced to about 20 minutes.

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