Light Yoghurt Cake

📝 Ingredients

• 1 pot plain yoghurt (125 g)
• 3 eggs
• 100 g caster sugar
• 200 g plain flour
• 50 g sunflower oil (about 55 ml)
• 1 sachet baking powder (11 g)
• 1 lemon (zest and 1 tbsp juice)
• 1 pinch of salt

🍴 Utensils

• 22 cm round cake tin
• Baking paper
• Large mixing bowl
• Whisk
• Fine grater
• Knife

📖 Steps

1. Preheat the oven to 180 °C. Line the base of the tin with a disc of baking paper. Wash the lemon and finely grate its zest, avoiding the white pith, which is bitter, then squeeze out 1 tbsp juice.
2. In the large mixing bowl, whisk the eggs and sugar for 2 minutes until pale and slightly frothy. Add the yoghurt, oil, lemon zest and juice, then whisk until smooth.
3. Add half the flour with the baking powder and salt and whisk in, then fold in the rest of the flour, just until no lumps remain. Overworking the batter would make the cake denser.
4. Pour the batter into the tin, smooth the top with the back of a spoon and gently tap the tin on the work surface to knock out any large air bubbles.
5. Bake for 35 minutes at 180 °C, without opening the oven door for the first 25 minutes, or the cake may sink. It's done when it's nicely golden and a knife inserted in the centre comes out dry.
6. Leave to cool for 10 minutes in the tin, then run the knife blade all around and turn out onto a plate. Leave to cool completely before cutting into 8 slices: the cake will be easier to slice.