Lemon Apricot Cake

Prepare the Cake Batter:
Preheat your oven to 170 degrees Celsius (340 degrees Fahrenheit).
In a large bowl, beat the 3 eggs with a pinch of salt until frothy.
Add 100 g of sugar and 8 g of vanilla sugar, and continue to beat until the mixture is light and fluffy.
Gradually pour in the melted butter (60 g) and mix well.
Add the lemon zest and 130 g of yogurt, mixing until fully incorporated.
In another bowl, sift together 200 g of flour and 1 tsp of baking powder.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Prepare the Apricots:
Wash, pit, and halve the apricots.

Assemble the Cake:
Grease a 24 cm round cake pan or line it with parchment paper.
Pour the cake batter into the prepared pan and spread it evenly.
Arrange the halved apricots, cut side up, on top of the batter.
Bake the Cake:
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for about 10 minutes.
Transfer the cake to a wire rack to cool completely.
Decorate and Serve:
Once the cake has cooled, dust the top with powdered sugar.
Slice the cake into portions and serve. Enjoy your delicious Lemon Apricot Cake!
Cooking Tips
Ensure the butter is melted but not hot when adding to the batter to prevent curdling.
Use ripe but firm apricots for the best texture and flavor.
For an extra lemony kick, drizzle a simple lemon glaze (powdered sugar mixed with lemon juice) over the cooled cake.
Nutritional Benefits
Apricots: Rich in vitamins A and C, and a good source of dietary fiber.
Yogurt: Provides calcium, protein, and probiotics.
Lemon: Adds vitamin C and a refreshing zest to the cake.
Conclusion
Thank you for joining us in making this delightful Lemon Apricot Cake. It’s a simple yet elegant dessert that’s perfect for any occasion. If you enjoyed this recipe, please like the video and subscribe to our channel for more delicious recipes. Enjoy baking and have a wonderful day!