Lemon & YOGURT

CAKE

– granulated sugar – eggs – salt – lemon juice – vegetable oil – lemon zest – Greek yogurt – all-purpose flour – baking powder

INGREDIENTS

Preheat the oven 

01

Preheat the oven to 350ºF and grease and dust the bottom and sides of a 9 inch springform pan or cake pan.

Zest and juice the lemons

02

Zest 2 large lemons and extract the juice from them. Measure out the zest and juice and place them in a large bowl.

Add the remaining ingredients

03

Mix in the granulated sugar, eggs, and oil and stir until well combined. In the same bowl, mix in the baking powder, salt, and lastly the Greek Yogurt. Stir until all ingredients are moistened.

Transfer batter to pan

04

Spoon the mixture evenly into the prepared cake pan or springform pan. The cake batter will be very thick.

Make the gelatin

05

Bake for 50-55 minutes in the preheated oven. Check the center of the cake with a toothpick to make sure the toothpick comes out clean before removing it from the oven.

Cool

06

Allow the cake to cool for about 20 minutes before removing the cake from the pan. Cool completely before dusting the cake with powdered sugar.

FOR THE FULL RECIPE

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