Lemon Yogurt Cake in a Round Tin

What you need

• 125 g (1/2 cup) plain yogurt, full-fat, at room temperature
• 3 large eggs
• 150 g (3/4 cup) granulated sugar
• 120 ml (1/2 cup) neutral oil, such as sunflower
• 1 lemon, zest only
• 1 tsp vanilla extract
• 210 g (1 2/3 cups) all-purpose flour
• 2 tsp baking powder
• 1 pinch salt
• 1 tbsp soft butter, for the tin

Method

Restated from the original video

1. 1

   Heat the oven to 180 °C (350 °F). Grease a 20 cm (8 in) round cake tin with butter and line the base with parchment.

2. 2

   Whisk the flour, baking powder and salt in a bowl.

3. 3

   In a large bowl, whisk the yogurt with the eggs, sugar, zest and vanilla until smooth.

4. 4

   Whisk in the oil until the batter looks glossy.

5. 5

   Fold in the dry ingredients with a spatula, just until no dry flour is left. Do not overmix.

6. 6

   Pour the batter into the tin and level the top.

7. 7

   Bake in the middle of the oven until golden and a skewer pushed into the center comes out dry or with only a crumb or two clinging, 35-40 min.

8. 8

   Cool in the tin for 10 min, then turn out onto a rack and cool completely.

Imported from bakinglikeachef.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.