Yogurt Lemon Cake2016-07-24
- 4 cups flour
- 1 cup of light flavoured yogurt (you can use lemon or vanilla)
- 1 lemon
- 1 cup vegetable oil
- ½ tbsp baking powder
- 2 cups sugar
- 4 eggs
- Pinch of salt
Grate the lemon.
Separate egg whites from egg yolks and place the egg yolks in a large bowl.
Add the sugar to the egg yolks and beat until the volume of the egg yolks doubles and you get a whitish mixture.
Add vegetable oil, yogurt and lemon zest to the egg yolk mix.
Sift the flour into the egg yolk mixture, then add the baking powder and stir until combined.
Add the pinch of salt to the egg whites and beat the egg whites until you get white stiff.
Add the egg white mixture to the egg yolk and flour batter and stir and until well combined.
Grease the cake pan with vegetable oil and spread a little bit of flour on it.
Preheat over to 350°F.
Pour the batter into the cake pan and bake for 30-60 minutes in the middle shelf.
Check the cake with a knife to make sure it’s cooked. The knife should come out clean.
Set the cake to cool for about 5 minutes before removing it from cake pan.