Quick lemon cake

By GialloZafferano · 60 min

Ingredients

Instructions

1. Preheat the oven to 340°F (170°C).
2. Grate the lemon zest and set aside. Squeeze the lemon and strain the juice.
3. In a bowl, whisk the eggs and sugar with electric beaters until light and frothy.
4. Add the lemon zest, then the yogurt, and slowly pour in the oil and lemon juice.
5. Mix the flour with the sifted baking powder and a pinch of salt.
6. Gradually fold the dry ingredients into the mixture a little at a time.
7. Pour the batter into a greased and lined (or floured) 9-inch baking pan.
8. Bake for 50 minutes. Remove, let cool, then dust with powdered sugar to taste.

Summarized from GialloZafferano's video. Watch it for the details.

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