Ingredients
- Unsweetened Greek-style natural yogurt = 1 measure
- Quality sunflower oil = 3/4 measure
- One medium to large-sized lemon
- White sugar = 1 measure
- Lemon essence (optional)
- 3 medium-sized eggs
- 1 packet of baking powder (15 grams = 1 level tablespoon)
- Fine wheat flour or pastry flour = 3 measures
- Butter (for greasing the mold)
For the glaze (optional)
- Powdered sugar
- Lemon juice
Utensils
- Oven
- Loaf cake pan
- Large mixing bowl
- Spatula
- Silicone brush (if you're going to add glaze)
- recipiente para medir (puede ser el vasito del yogur o un vaso de cristal)
- Sifter
The key to making this cake tender and moist is to focus on just combining the ingredients well without overmixing. When you overmix, you develop the gluten in the flour, which is great for some baking recipes, but in this type of cake, all we'll end up with is a tough texture.
You can use a family-sized Greek yogurt, and it will turn out great. In that case, use a small glass as a measuring cup. The glass I use for this recipe has a capacity of X mls and is what I use to measure the rest of the ingredients.
In a large bowl, mix the yogurt measurement with the oil measurement. Next, grate the zest of one lemon into the same bowl, being careful to only grate the yellow part of the lemon skin. Stir all the ingredients together with a spoon. At this point, you can choose to add the teaspoon of lemon essence, but it's totally optional and it will turn out just as great if you don't add it.
Add the sugar measurement and mix again. Now it's time to add the eggs. Do it one by one, and once you finish integrating the first one, move on to the next. As a precaution, I advise you to crack each egg into the measuring glass. That way, if any small shell pieces fall in, you can easily remove them without them getting into the batter. Next, we'll incorporate the dry ingredients.
We prepare our oven by placing a wire rack in the middle and preheating it to 180°C (350°F).
In the measuring glass, mix the 15 grams of baking powder with one measure of flour. Sift before combining with the mixture and mix well. Add the remaining two measures of flour one by one, integrating each one well. Once we have our batter ready, and while the oven is preheating, we're going to grease our mold with a little butter and sprinkle a bit of flour on top, making sure it's evenly distributed and reaches all corners of our mold.
Now it's time to pour our batter into the mold and use a spatula if necessary to evenly spread the batter across all corners.
Now it's time to pour our batter into the mold and use a spatula if necessary to evenly spread the batter across all corners.
Final Tips
It's worth investing in quality Greek yogurt. You can make it with regular natural yogurt, but Greek yogurt gives it a special moistness that you can't achieve with regular natural yogurt.
