Lemon and Yogurt Cake

The lemon and yogurt cake is a light and fragrant dessert, perfect for breakfast or snack time. Here is the recipe with an Italian touch in the choice of ingredients.

Ingredients

• 1 pot of lemon yogurt (125g, which can then be used as a measure)
• 3 pots of all-purpose flour
• 2 pots of granulated sugar
• 1/2 pot of sunflower or mild olive oil
• 3 medium eggs
• Grated zest of 2 lemons (preferably organic)
• 1 packet of baking powder (about 16g)
• A pinch of salt

Preparation

1. Preheat the oven to 180 °C (356 °F) and grease and flour a 22-24 cm diameter cake pan or line it with parchment paper.
2. In a bowl, use the empty yogurt pot to measure and pour the flour and sugar.
3. Add the baking powder to the flour and mix together the dry ingredients.
4. In another bowl, beat the eggs with a pinch of salt until frothy.
5. Mix the lemon yogurt and grated lemon zest into the beaten eggs.
6. Gradually add the mixture of flour, sugar, and baking powder to the egg mixture, alternating with the oil, and mix until smooth.
7. Pour the batter into the prepared pan and level with a spatula.
8. Bake for about 35-40 minutes or until a skewer inserted in the center of the cake comes out clean. If the cake browns too quickly, you can cover it with aluminum foil.
9. Remove the cake from the oven and let it cool in the pan for about 10-15 minutes before unmolding it and placing it on a wire rack to cool completely.

Trivia

This cake is an adaptation of the classic French spoon dessert, but using lemon yogurt emphasizes the citrus flavor, making it an even fresher and more summery variant. Additionally, the use of oil makes it softer and longer-lasting compared to using butter.

As a variation, you can prepare a lemon glaze by mixing lemon juice with powdered sugar and spreading it on the cooled cake for an extra touch of deliciousness and decoration. Enjoy your meal!