A juicy cinnamon cake

This cinnamon cake is baked with yoghurt, which makes it wonderfully porous and really juicy. The recipe is developed for a 3-liter form, but you can of course halve the recipe if you want. Keep in mind that it needs to be in the oven for a much shorter time then!

Juicy cinnamon cake ingredients

  • 6 eggs
  • 5 dl caster sugar
  • 2 teaspoons vanilla sugar
  • 100 grams of butter
  • 2 dl Greek or Turkish yogurt
  • zest from one scrubbed lemon
  • 1 tablespoon lemon juice
  • 3 teaspoons ground cinnamon
  • 7 dl wheat flour
  • 4 teaspoons baking powder
  • 1 krm salt
  • You also need butter and breadcrumbs to shape


  1. Preheat the oven to 175 C.
  2. Grease and add breadcrumbs to the baking tin.
  3. Whisk eggs and sugar really fluffy, preferably in a food processor or with an electric whisk.
  4. Melt the butter and remove from the plate, mixing in the milk so that it becomes lukewarm. Mix with the egg mixture.
  5. Add flour, cinnamon powder, lemon zest, baking powder, vanilla sugar and flour. Mix well.
  6. Pour into the breaded form and place in the oven for about 45 minutes. Test with a test stick so that it is not sticky in the middle before you take out the cake.
  7. Take out the cake from the oven, and let it cool for a few minutes before you turn it upside down on a plate.

 ©Malin Nordblom

Instagram @fabfoodieswede

Mail fabfoodieswede@hotmail.com


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