This soft yogurt and lemon cake turns one pot of plain yogurt and one fresh lemon into a light, tender bake.
The batter is simple to mix by hand, making it a practical recipe for an everyday dessert or afternoon snack.
Heat the oven to 175°C. Lightly grease a 22 cm round cake pan and line the base with baking paper.
Finely grate the lemon zest, then squeeze out 30 ml of juice. Whisk the eggs and sugar for 1 to 2 minutes. Add the yogurt, vegetable oil, zest and lemon juice, then whisk until smooth.
Combine the flour, baking powder and salt in a separate bowl. Fold them into the yogurt mixture just until no dry flour remains. Avoid overmixing, which can make the cake dense.
Pour the batter into the prepared pan. Bake for 35 to 40 minutes, or until the top is lightly golden and a skewer inserted in the center comes out clean.
Leave the cake in the pan for 10 minutes, then transfer it to a rack. Let it cool before slicing so the crumb can set.
Store the cake in a covered container at room temperature for up to two days, or refrigerate it for up to four days.
One yogurt and one lemon are enough to give this easy cake a soft crumb and fresh flavor. Accurate measurements and gentle mixing keep the result reliably tender.