Lemon Yogurt Cake

Lemon 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 jar of lemon yogurt (125g, which can then be used as a unit of measure)
• 3 jars of 00 flour
• 2 jars of granulated sugar
• 1/2 jar of sunflower seed oil or delicate 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 and grease and flour a 22-24 cm diameter pan or line it with parchment paper.
2. In a bowl, use the empty yogurt jar to measure and pour the flour and sugar.
3. Add the baking powder to the flour and mix the dry ingredients together.
4. In another bowl, beat the eggs with the pinch of salt until you get a frothy mixture.
5. Incorporate the lemon yogurt and the grated lemon zest into the beaten eggs.
6. Gradually add the flour, sugar, and baking powder mixture to the egg mixture, alternating with the oil, and mix until you get a homogeneous batter.
7. Pour the batter into the prepared pan and level it with a spatula.
8. Bake for about 35-40 minutes or until a toothpick inserted in the center of the cake comes out clean. If the cake browns too quickly, you can cover it with a sheet of 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 originated as 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 more preservable compared to using butter.

As a variant, you can prepare a lemon glaze by mixing lemon juice with powdered sugar and spreading it on the cold cake for an extra touch of goodness and decoration. Enjoy!