- Preheat the Oven: Preheat your oven to 180°C (350°F).Grease and line a ring pan with parchment paper.
- If you’re using a food processor, place the sugar into the ‘dry’ bowl with the metal chopping blade. Peel the yellow peel from the lemons, usinga potato peeler. Add to the bowl. Run the processor until the lemon peel is finely chopped through with the sugar.
- Add the eggs, oil and salt and process until thick and smooth. Then gently add the yogurt and lemon juice. Blend enough to mix through. You can use any kind of yogurt – plain, sweetened or flavoured. My preference is plain Greek Yogurt. Note: if using a flavoured yogurt it can affect the color of your cake.
- Add the flour and process enough to combine with the remainder of the mixture.
- If you’re mixing in a bowl, grate the peel from the lemons and beat it with the oil, eggs and sugar before adding the remaining ingredients in the same order as above.
- Pour the cake mixture into a buttered and floured ring pan.Bake at 180ºC for 30 minutes or until the sides start to shrink – and the centre springs back when pressed. A skewer test should come out clean. Leave to cool fora bout 10 minutes before turning carefully out onto a rack
- Slice and serve with a dusting of powdered sugar and a dollop of natural yogurt. Delish!
Top Tips for the ultimate moist Lemon Cake
Texture Tip: To ensure a moist and tender crumb, avoid over mixing the batter once you add the flour.
Zest Matters: Make sure to only zest the yellow part of the lemons, as the white pith can be bitter.
You can find more tips on baking with eggs here.
Other easy go-to deserts to try:
4-ingredient Dark Chocolate Mud Cake
Perfect 3-Ingredient Basque-style Cheesecake.
Easy Chocolate Mousse: A Symphony of Decadence
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