Lemon yoghurt cake

This moist, soft and wonderfully lemony yoghurt cake is made without butter. Greek yoghurt keeps the cake beautifully moist and fresh for longer, while the oil gives it a delicate, tender texture. A generous amount of freshly grated lemon zest gives the cake a bright, refreshing citrus aroma. It’s incredibly easy to make and perfect with an afternoon cup of tea. It’s at its best while still slightly warm, but it remains soft and moist the following day too.

Ingredients for the lemon yoghurt cake:

• 225 g plain flour
• 200 g caster sugar
• 2 large eggs
• 180 g Greek yoghurt
• 125 ml rapeseed oil (or olive oil)
• 1 tsp vanilla extract
• finely grated zest of 1 unwaxed lemon
• 2 tsp baking powder
• a pinch of salt

All ingredients should be at room temperature.

Beat the eggs with the sugar just until combined and creamy (not until thick and fluffy). Add the Greek yoghurt, oil, vanilla extract and freshly grated lemon zest and mix briefly, just until combined. Mix the flour with the baking powder and salt, then sift directly into the mixture. Briefly whisk with a balloon whisk, just until combined. Do not mix any longer than necessary.

Line a loaf tin measuring 10 × 20 cm at the base and 13 × 23 cm at the top with baking paper. Transfer the batter to the tin and level the surface.

Bake at 170°C for approximately 50 minutes or longer, until a skewer inserted into the centre comes out clean. The cake should be golden on the outside. Remove from the oven and leave in the tin for a few minutes, then transfer to a wire rack to cool completely.

Once cooled, drizzle with lemon icing. Serve with fresh fruit.

Ingredients for the lemon icing:

• 80 g icing sugar
• 1–1½ tbsp lemon juice

Combine the ingredients and mix with the back of a spoon until smooth and you have a thick icing. If the icing is too thick, add a little more lemon juice. If it is too runny, add more icing sugar and mix again.

Enjoy!

Recipe source: ciaoflorentina.com