Lemon Yogurt Cake

Easy as pie (or cake), no butter or milk, moist, full of flavour and a good cake to take as dessert or to have in the pantry.
You can use whatever citrus you like, I used 4 lemons and 2 limes (remember to roll them on the bench before you juice them to get the most liquid out of them!), but I have also made it with grapefruit and oranges too.  It’s one bowl, not even any hard mixing and absolutely delicious. I made this cake with 1 cup of sugar, but you can add more depending on your tastes (although I wouldn’t add any less, I was cutting it fine!). The best thing to serve it with is more yogurt, preferably one with lemon curd or puree in it; delicious. It makes a big cake, but keeps well, and for so little effort, why wouldn’t you? It’s an Italian recipe, so of course makes a great end to an Italian meal. Happy baking 🙂

Lemon Yogurt Cake
1 to 1&3/4 cup sugar
2 eggs
1 cup neutral oil
Zest of any many citrus (in this case lemons) as you like, perhaps about 6
+ the juice of these citrus
1 cup thick plain yogurt
2 cups flour
2 tsp baking powder

Preheat the oven to 190 degrees Celsius and line the bottom of a 23cm springform round cake tin. Grease the side with a little oil.
In a large bowl, mix the sugar, eggs, oil and zest until combined. Add the juice and yogurt and stir until mixed. Sift the flour and baking powder on top and fold until just combined. Pour into the tin and bake for 45 minutes, until golden and a skewer comes out clean or with just a few crumbs attached. Cool in the tin, then unmould and store in an airtight container. Dust with icing sugar if desired.


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