Preparation

Preheat the oven to 180 degrees Celsius. Grease a cake tin with butter and dust with flour.

In a large bowl, mix the wheat flour, sugar, baking powder and a pinch of salt.

In a separate bowl, crack the eggs and mix well with the yoghurt, sunflower oil, lemon juice and lemon zest.

Add the wet ingredients to the dry ingredients and mix everything into a smooth dough.

Pour the batter into the prepared cake pan and smooth it out.

Bake the lemon yogurt cake in the preheated oven for about 35-40 minutes, until golden brown and an inserted toothpick comes out clean.

Remove the cake from the oven and let it cool slightly in the tin. Then carefully remove it from the mold and let it cool completely.

Before serving, dust the cake with powdered sugar or decorate with a lemon glaze, if desired.

This refreshing lemon yogurt cake is perfect for summer occasions and can be served wonderfully with fresh berries or a scoop of vanilla ice cream. Bon Appetit!