LEMON FROSTING AND ROUGH BINDWEED FRUIT SPONGE CAKE

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Ingredients

4.8 oz butter
8 oz granulated sugar
3 eggs
2.5 oz natural yogurt
2 fl oz lemon juice
Zest of 2 lemons
11.6 oz flour
0.7 oz baking powder

FOR THE FROSTING:

¾ cup powdered sugar
Juice of ½ lemon (it can be a little more or less, depending on how thick you want the frosting)
5.3 oz rough bindweed fruit

Preparation

Preheat the oven to 340°F.

Beat the butter until reaching an ointment consistency, then add granulated sugar and beat for 5 more minutes, always being careful not to leave pieces of unmixed butter on the edges.

Add the eggs one by one, incorporating thoroughly, then add the lemon zest, yogurt and lemon juice. Lastly, add the flour and baking powder.

Pour the mixture into a buttered baking pan and bake for 40 minutes at 340°F. Before taking out of the oven, check that the cake is completely cooked by inserting a toothpick in it.

Take out and allow to cool over a baking rack.

Prepare the frosting by mixing powdered sugar with lemon juice. Spread over the sponge cake and scatter rough bindweed fruit on top.