This fresh cake remains one of our favourites. The cake can also be made as muffins.
- 180 g flour and 1 bag of baking powder (add some flour to dust the cake form)
- ¾ tsp salt
- 130 g sugar
- Grated lemon zest of 2 lemons
- Lemon juice of 1 lemon
- 180 ml full fat yoghurt
- 120 ml olive oil
- 3 eggs
- Some vanilla extract
- If desired: ½ shot glass limoncello liqueur (not required)
- 50 g powder sugar (for frosting)
Preheat the oven at 150 degrees. Grease the cake tin with olive oil and powder with flour, take out the excess . Mix the flour, baking powder and salt in a bowl. Mix the sugar with grated lemon zest in another bowl until the sugar is moist, either with your fingers or a spoon. Add the yogurt, olive oil, eggs, lemon juice and vanilla extract and whip this very well. Carefully add the dry ingredients through the wet mixture. Pour the batter in the cake tin and put it in the oven for 50-55 minutes until golden brown. Muffins take ca. 15-20 minutes. Let the cake cool for a bit on the baking tray.
Place the cake on a plate. Mix some lemon juice with powder sugar into frosting. Use a pastry brush to frost the cake. Let it cool completely. Buon Appetite!
You can bake the cake up to 3 days in advance if it is hermetically sealed at room temperature. The cake tastes best if it is served one day after baking. If desired, you can add more or less grated lemon zest to taste, however the frosting is crucial!