A light and fragrant homemade cake that combines the softness of yogurt with the freshness of lemon. Practical enough to be mixed in a single bowl and popped in the oven, this recipe is a refreshing option alongside tea.
Whisk the eggs and sugar until foamy. Add the yogurt, vegetable oil, grated lemon zest, and lemon juice, and mix.
Sift in the flour and baking powder and mix until you get a lump-free, pourable batter.
Pour the batter into a greased cake pan. Bake in an oven preheated to 180 degrees for about thirty-five minutes, until golden on top and a toothpick test comes out clean.
Remove the cake from the pan and let it cool. Dust with powdered sugar, slice, and serve.
When zesting the lemon, take only the yellow part; the white pith adds bitterness. Contains gluten (flour), egg, and dairy (yogurt). Slice the cake only after it has cooled.
If you rub the sugar with lemon zest between your fingertips before using it, the lemon's essential oils transfer to the sugar and the cake's aroma noticeably intensifies.
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