Lemon Yogurt Cake
Lemon Yogurt Cake

This Lemon Yogurt Cake without butter has a perfect moist texture and an amazing lemon flavor!

Ingredients
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    1 lemon yogurt (125 g / 4.4 oz)
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    3 eggs
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    100 ml (3.5 oz) of sunflower oil
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    200 g (7 oz) of sugar
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    220 g (7.7 oz) of all-purpose flour
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    16 g (0.5 oz) of baking powder
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    Butter, for greasing
Method
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    Start by greasing a rectangular cake mold with butter and then coating with flour
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    Line the mold with two strips of parchment paper and set aside
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    In a large bowl, whisk together the eggs and sugar until well blended
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    Add the lemon yogurt and sunflower oil and continue whisking for half a minute
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    Add the flour and baking powder, and whisk until well combined and smooth
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    Then pour the batter into the prepared mold
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    Bake in a preheated oven at 180C (350F) for about 30 to 35 minutes or until a wooden pick inserted comes out clean
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    Unmold and place on a serving platter, let cool and the cake is ready to serve