Lemon Yogurt Cake
Just using a yogurt container for measuring, it's that simple and anybody can make this super soft and moist lemon yogurt cake. Extremely basic ingredients for a really delicious cake!
Servings: 12 pieces
Ingredients
- 2 yogurt container granulated sugar
- 3 eggs , room temperature
- zest from 2 lemons
- 1 teaspoon vanilla extract
- 1 yogurt container Sunflower oil
- 1 yogurt container plain yogurt
- 3 yogurt container all purpose flour
- 1 sachet baking powder (16 gr or 3 ½ tsp)
Instructions
- In a bowl, sift flour and baking powder. Set aside.
- In another bowl, add in sugar and eggs. Whisk until the mixture is pale in color. Add in lemon zest, sunflower oil, vanilla extract and mix until well combined. Then add in plain yogurt and mix to combine.
- Add in previously sifted flour mixture and mix just until everything to combine. Do not overmix to avoid hard, dense cake. Pour cake batter into a 9 inch (23x23 cm) square pan that has previously been greased and floured. Spread the batter evenly.
- Bake at 180ºC (350ºF) preheated oven for 35-40 minutes or until the cake is golden brown and fully cooked. Remove from the oven and leave for 5 minutes before taking it out from the pan. Leave to cool completely on a rack before slicing. Dust with icing sugar if you want, slice and enjoy!
Notes
For this recipe I'm using a yogurt container of 150 gr (5.3 oz).
Nutrition
Calories: 287.2kcal | Carbohydrates: 37.4g | Protein: 3.8g | Fat: 14g | Saturated Fat: 1.8g | Cholesterol: 42.5mg | Sodium: 145.7mg | Potassium: 57.8mg | Fiber: 0.6g | Sugar: 22.4g | Calcium: 94.3mg | Iron: 1.2mg