A light, fragrant homemade cake that combines the softness of yogurt with the freshness of lemon. It is simple enough to mix in one bowl and put straight in the oven, and makes a refreshing treat alongside tea.
Whisk the eggs and sugar until frothy. Add the yogurt, oil, grated lemon zest and lemon juice, then mix.
Sift in the flour and baking powder. Mix until you have a smooth, pourable batter with no lumps.
Pour the batter into a greased cake pan. Bake in an oven preheated to 180°C / 355°F for about 35 minutes, until golden on top and a toothpick inserted in the center comes out clean.
Remove the cake from the pan and let it cool. Dust with confectioners' sugar, slice and serve.
When zesting the lemon, use only the yellow part; the white pith tastes bitter. Contains gluten (wheat), egg and milk (yogurt). Slice the cake after it has cooled.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
