Image Credit: Noty Cheese . com
Ingredients
– **Main Ingredients:**
– 4 eggs
– 100 ml extra virgin olive oil (or butter)
– 180 g sugar
– 280 g flour
– 15 g baking powder
– 150 g plain yogurt (not Greek yogurt)
– 60 ml lemon juice
– Grated zest of 2 lemons
#### Instructions
##### 1. Preheat the Oven
1. **Set the Temperature:**
– Preheat your oven to 180°C (350°F).
2. **Prepare the Baking Pan:**
– Grease a 20 cm (8-inch) round cake mold with butter.
– Sprinkle with flour, then tap out any excess flour.
– **Alternative:** You can also use baking paper to line the mold.
##### 2. Prepare the Batter
1. **Beat Eggs and Sugar:**
– In a large mixing bowl, beat 4 eggs and 180 g of sugar together until the mixture becomes creamy and whitish.
2. **Add Oil:**
– While continuing to beat, gradually add 100 ml of extra virgin olive oil (or melted butter) in a slow, steady stream.
3. **Incorporate Lemon and Yogurt:**
– Add the grated zest of 2 lemons, 60 ml of lemon juice, and 150 g of plain yogurt.
– Mix until the ingredients are well combined and the mixture is homogeneous.
4. **Add Dry Ingredients:**
– In a separate bowl, sift together 280 g of flour and 15 g of baking powder.
– Gradually add this to the wet mixture, beating until the batter is smooth and free of lumps.
##### 3. Bake the Cake
1. **Pour and Smooth:**
– Pour the lemon cake batter into the prepared mold.
– Smooth the top with a spatula to ensure even baking.
2. **Bake:**
– Place the mold in your preheated oven.
– Bake for about 45 minutes, or until a toothpick inserted into the center comes out clean.
– **Tip:** Avoid opening the oven door frequently during baking to prevent the cake from sinking.
##### 4. Cool the Cake
1. **Initial Cooling:**
– Once baked, remove the cake from the oven.
– Let it sit in the mold for about 10 minutes.
2. **Transfer to Wire Rack:**
– Carefully remove the cake from the mold.
– Transfer it to a wire rack to cool completely.
#### Notes
– **Oil vs. Butter:**
– Extra virgin olive oil adds a unique flavor and moisture, but you can substitute with melted butter for a richer taste.
– **Lemon Zest:**
– Make sure to only grate the yellow part of the lemon peel, avoiding the bitter white pith.
– **Storage:**
– Store the cake in an airtight container to keep it moist. It can last up to 3 days at room temperature.
Enjoy
Your Lemon Cake is now ready to be enjoyed! It’s perfect for any occasion, whether as a refreshing treat on a sunny day or a delightful dessert to share with friends and family. Slice it up, serve it with a dusting of powdered sugar, or even a dollop of whipped cream for extra indulgence. Happy baking!
