LEMON CAKE Preheat the oven
Recipe calls for four eggs.
- Extra virgin olive oil or butter, 100 milliliters in volume
- 18 gm of sugar
- 280 gm of flour
- 20 gram of baking powder
- 175 gm of plain yoghurt It is NOT Greek yoghurt.
- 60 milliliters of lemon juice
- This is the grated zest of two lemons.
Advance planning:
- Put the oven on to preheat. Prepare a round mold by greasing it with butter and then dusting it with flour.
- Remove any extra flour (you can use baking paper in place of flour and butter if you feel more comfortable). 20 centimeters is the diameter of the mold.
- Using a mixer, beat the egg with the sugar until it becomes creamy and white. Continue pounding while gradually adding the oil to the mixture.
- Add the yoghurt, lemon juice, and grated lemon peel to the mixture. In order to ensure that the mixture is uniform, give it a little additional beating.
- Mix in the baking powder and flour. Continue to beat until the mixture is completely smooth.
- In the mold, pour the lemon cake batter and make sure it is well distributed. Bake for approximately forty-five minutes. Bake at 180 degrees Celsius.
- After removing the cake from the oven, allow it to cool for ten minutes in the pan before removing the pan and placing the cake on a wire rack to finish cooling.