Lemon cake with almond filling and organic dried lemon peel

Ingredients

• 2 tl citroenschil
• 200 g bloem
• 150 g amandelvulling in kleine stukjes
• 150 g suiker
• 3 eieren
• 120 ml plantaardige olie of gesmolten boter
• 120 ml volle yoghurt
• 1 1/2 tl bakpoeder
• 1 snuifje zeezout
• 1 stuks citroensap
• 100 g poedersuiker
• 2 el citroensap

Cook Time

1. 1
   Preheat the oven to 175°C. Grease a cake tin and dust lightly with flour.
2. 2
   Whisk the eggs with the sugar until light and fluffy.
3. 3
   Add the oil, yogurt and lemon juice and stir through.
4. 4
   Mix the flour, baking powder, salt and dried lemon peel in a separate bowl.
5. 5
   Add the dry mixture to the wet and stir until smooth.
6. 6
   Add the pieces of almond filling and stir gently through.
7. 7
   Pour into the cake tin and bake for 35 to 40 minutes until a skewer comes out dry.
8. 8
   Let cool for 10 minutes in the tin, then on a rack.
9. 9
   Mix the powdered sugar with the lemon juice until a thick glaze and drizzle over the cooled cake.