Preparation:
First, we prepare the ingredients. We empty the yogurt into a separate bowl, clean, and dry the container. It’s easier to measure the solids first, then the oil last so nothing sticks. Specifically, the measurement is the volume of the yogurt, so it’s not necessary to fill the glass to the top but rather, more or less, the volume the yogurt occupied. Preheat the oven to 180ºC (356°F).
Whisk the sugar with the lemon zest until the sugar turns yellow. This way, we release the essential oils from the lemon zest and we’ll get a more aromatic cake with a beautiful color.
Add the eggs and beat them with the sugar until they foam a little, about 2-3 minutes.
Next, add the yogurt and lemon juice. Mix until they are integrated and have a homogeneous mass.
The next step is to add the flour and baking powder. You can add it as it is or, better, sift the mixture to avoid lumps.
The last step will be to add the oil and mix again. There’s no need to overmix, just make sure the batter is homogeneous, and we have the batter ready!
Transfer the batter into a cake pan lined with parchment paper or greased with butter and sprinkled with flour for easier unmolding later. In my case, the pan is 18cm in diameter.
Bake in the oven for 35 to 40 minutes at 180°C (356°F), or until a toothpick inserted into the center of the cake comes out clean. Unmold and let it cool.
Enjoy your delicious yogurt and lemon cake!
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