INGREDIENTS:
FOR THE CAKE:
- ½ cup of Greek full-fat yogurt
- 1 cup of sugar
- 3 large eggs
- 1½ cups of plain all-purpose flour
- 2 tsp baking powder
- ½ tsp Salt
- Grated zest of one whole medium-sized lemon
- ½ cup of light flavoured oil [e.g., grape seed or rice bran]
FOR THE GLAZE:
- ¼ cup of fresh lemon juice
- ¾ cups of powdered sugar
METHOD:
Preheat the oven to 175 degrees Celsius. Spray an 8 cm-round cake tin with baking spray, line the bottom with baking paper, and set aside.
In a large bowl, combine the yogurt, sugar, and eggs with a whisk until well blended.
Add the flour and baking powder, salt, and zest, mixing until just combined.
Add the oil and stir well; don’t worry if it first separates; it will come together as you keep stirring, so keep going until it is smooth. A wooden spoon or a spatula is best for this.
Pour batter into the prepared pan.
Bake for 30-40 minutes or until the cake feels springy and a wooden skewer inserted into the middle of the cake comes out clean.
Cool on a wire rack for 10 minutes before turning the cake out onto the same wire rack to cool for a further 10 minutes. In the meantime, mix the icing sugar and lemon juice together until smooth.
With a pastry brush, gently pat the glaze over the cake until it is all gone. Some of it will drip off, but most of it will soak in. Allow the cake to cool completely. Sprinkle with icing sugar (if you like) and serve it with Crème Fraîche or regular cream and fresh raspberries. It’s also lovely just on its own.
Note: Double the recipe if you want a higher cake. You will need to cook it for longer and reduce the temperature to 160 degrees if you are doing so.