Lemon Yogurt Cake Recipe

Ingredients

• 4 eggs (at room temperature)
• 1 cup (200 grams) granulated white sugar
• 1/2 cup (120 mls) Greek yogurt ((full fat or low fat))
• 1/2 cup (120 mls) light flavored olive oil
• 1 lemon, finely grated rind only (See Note 1)
• 1 teaspoon vanilla extract
• 2 cups (250 grams) all purpose plain flour
• 2 teaspoons baking powder
• 1/2 teaspoon bicarbonate of soda
• 1/4 teaspoon salt

Instructions

1. 1

   Heat the oven to 350°F/180ºC and grease and flour a large bundt cake pan.

2. 2

   Using an electric mixer, beat together eggs and sugar for two minutes until light and fluffy.

3. 3

   With the machine on medium low, slowly whisk in the olive oil followed by yogurt, vanilla and lemon zest. Beat until just combined.

4. 4

   Using a fine mesh sieve, sift the flour, baking powder, bicarbonate of soda, and salt into the egg mixture.

5. 5

   Mix well to combine for two minutes, scraping the bowl after one minute.

6. 6

   Pour the mixture into the prepared pan and bake in oven for 35-40 minutes or until a skewer inserted come out clean.

7. 7

   Rest the cake for 5 minutes then remove from the pan and allow to cool on a wire rack.

8. 8

   Dust with powdered sugar and enjoy with a strong espresso or a milky coffee.