Zitronenkuchen / mit Joghurt / gelingsicher / sehr locker

This lemon cake is moist, the batter is very light, and the cake is incredibly easy to make. It stores well and freezes well. Recipe (Gugelhupf or 26-inch Frankfurter Kranz pan) 4 eggs 200 g sugar 1 pinch of salt 20 g lemon sugar or zest of one lemon (To make your own lemon sugar, see the "Lemon Sugar" video!) 60 ml lemon juice 150 g natural yogurt 150 ml oil (rapeseed or sunflower oil) 340 g flour 1 packet baking powder A little powdered sugar for decoration Baking time: approx. 60 minutes at 160°C fan-assisted oven