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Lemon Yogurt Milchbroth Kuglof Cake

Updated: Feb 14

  • A beautiful and delicious lemon cake that is easy to prepare, this is a version of a smaller Kuglof or Milchbroth, as I would call it. You can make it for the New Year and Easter holidays. Aromatic and fragrant cake will delight you. Follow recipe. Follow recipe-

Ingredients: mold for kuglof, easy, total time:80 min., 10 serving


  • 6 eggs

  • 350 g sugar

  • 150 g natural yogurt

  • 320 g wheat flour

  • 8 g baking powder

  • 5 organic lemons, the zest of them

  • 135 g butter

  • 1 pinch of salt

For the Syrup:

  • 80 g of water

  • 50 g lemon juice

  • 40 g of sugar

For the Coating:

  • 200 g powdered sugar

  • 1 lemon juice



  1. First make the syrup. To do this, put the water, lemon juice and sugar in a saucepan and bring to the boil. Let simmer for 2 minutes, then remove from heat and let cool down.

  2. Melt the butter and then let it cool down.

  3. Preheat the oven to 180 °C top / bottom heat, then grease the baking pan thoroughly and set it aside.

  4. Dough:

  5. Put the eggs together with the sugar and a pinch of salt in a bowl and beat until frothy with a hand mixer or food processor in 5–8 minutes. The sugar should have dissolved.

  6. Add the lemon zest to the egg mixture along with the yogurt, flour, and baking powder and stir in carefully.

  7. Finally, add the melted butter and stir in as well.

  8. Now fill the dough into the mold. This can be filled to approx. 3-4 cm below the edge.

  9. Bake on the middle rack for about 40–50 minutes. Don't forget your chopstick sample!

  10. Take the cake out of the oven, let it cool down in the tin for a few minutes, and then turn it out onto a wire rack.

  11. Soak the cake generously with the syrup and then let it cool down completely.


  1. Mix the powdered sugar with a little lemon juice. The casting should be as thick as possible.

  2. Then pour this over the cake and let it set. Buon appetito!

NOTE: The cake tastes best when it has been able to sit through 24 h!

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