🛒 Ingredients
- 3 eggs
- 1 natural Greek yogurt (125g)
- 1 yogurt glass of sunflower oil
- 2 yogurt glasses of sugar
- 3 yogurt glasses of flour
- 1 packet of baking powder
- grated zest of 2 lemons
- pinch of salt
👨🍳 Step-by-step instructions
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Beat the eggs with the sugar until they turn white.
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Add the yogurt, oil, and lemon zest. Mix well.
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Incorporate the sifted flour with the baking powder and salt. Mix until a smooth, lump-free dough forms.
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Pour into a greased and floured rectangular mold.
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Bake at 180°C for 35-40 minutes. Pierce the center: it should come out clean.
💡 Chef's tip
The measure of the yogurt glass is the key to the perfect proportionality of the recipe. Don't change it.
📝 Our take
Yoghurt cake is the benchmark of Spanish home baking: easy, affordable, and foolproof. What makes it special is the yoghurt-pot measurement system—all ingredients are measured in proportion to the pot, guaranteeing perfect balance every time. The fine lemon zest is the ingredient that takes an ordinary sponge to a memorable one.
🍷 Wine & food pairing
Green tea or cold chamomile for afternoon tea. On special occasions, a Brut Rosé Cava that cleanses the palate between bites.
Suggested wine: Chilled Moscatel or orange juice
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