Servings: 8 people
Calories: 250kcal
Cost: $12
Equipment
- Mixing bowls
- Whisk or electric mixer
- 22 cm cake mold
- Toothpick
- Piping bag (optional)
Ingredients
- 200 gr Sugar
- 200 gr Natural yogurt
- 240 gr Wheat flour
- 3 u Eggs
- 2 tsp Baking powder
- 1 pinch Salt
- 50 ml Oil (sunflower or neutral coconut)
- 1 medium Zest of lemon
Instructions
- Preheat your oven to 180 degrees Celsius.
- In a large bowl, beat together the natural yogurt, eggs, and sugar until the mixture is smooth and thick.
- Add the wheat flour, baking powder, salt, and lemon zest to the wet mixture and mix until smooth and free of lumps.
- Incorporate the oil into the batter and mix until smooth.
- Pour the batter into a greased and floured 22 cm mold and bake for about 40 minutes. Check for doneness with a toothpick.
- While the cake is cooling, prepare the frosting by beating cream cheese, then adding melted butter, powdered sugar, lemon zest, and vanilla extract.
- Once the cake is completely cool, spread the frosting generously over the top and decorate with additional lemon zest.
Notes
Use room-temperature ingredients for better mixing and texture. Don’t skip the lemon zest; it adds essential flavor. Store the cake in an airtight container for up to 3 days at room temperature. For a healthier twist, try using Greek yogurt or a gluten-free flour blend. The frosting can be made ahead and stored in the refrigerator for up to a week.
Nutrition
Calories: 250kcal | Carbohydrates: 35g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 50mg | Sodium: 100mg | Potassium: 150mg | Fiber: 1g | Sugar: 15g | Vitamin A: 200IU | Vitamin C: 3mg | Calcium: 70mg | Iron: 0.5mg
Tried this recipe?Let us know how it was!