This is easy to make as you use the yogurt pot for the measurements, so no need for scales. Most Mediterranean countries have a version of this cake.
- a 170 gr greek yogurt
- 4 eggs
- 1.5 teaspoons of baking powder
- 1 yogurt measurement of sun flour oil (we did this with lemon flavoured oil that we had once bought by mistake and never found a use for it. You can also do this with very mild olive oil)
- 3 measurements of yogurt of plain flour
- 2 measurements of yogurt of sugar
- 1 lemon
- a pinch of salt.
Preheat the oven at 180 degrees. Mix the sugar and eggs with an electric whisker. Add the yogurt and the oil. Then add the grated peel of the lemon. Separately mix the flour and baking powder and salt and fold the yogurt mixture with the flour. Put it all into a round cake tin (greased with butter) and bake for 45 minutes.
If you do this with a standard 125 gr yogurt pot then use only 3 eggs and 1 teaspoon of baking powder. All other measurements remain the same. Keep the baking time to 35 minutes only.