Pâtisserie
Lemon Yogurt Cake
A moist yogurt sponge cake flavoured with fresh lemon zest and juice. The empty yogurt pot is used to measure the other ingredients.
Prep15 min
Cooking30 min
Total45 min
Servings6
DifficultyMedium
Calories290 kcal
Preparation
45 min- Preheat the oven to 200°C, gas mark 6/7.
- Break the eggs and mix them with the sugar, the melted butter (or oil) and the yogurt.
- Add the lemon zest, grated more or less finely to taste, and its pressed juice, and mix.
- Finish with the flour and baking powder and mix well.
- Pour into a buttered tin and bake for 30 minutes at 180°C (gas mark 6).
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