Bizcocho de Yogur (Spanish Yogurt Cake)

Ingredients

For 10 portions

• 🥛 125ml yogurt, whole milk, plain
• 🍳 3 medium egg
• 🍚 200g sugar
• 🏺 100ml sunflower oil
• 🌾 225g flour
• 🍚 12g baking powder
• 🍋 20g lemon
• 🧂 1 pinch salt

Method

1. Heat the oven to 180°C (160°C fan). Oil a 22 cm round tin or 1 kg loaf tin and line the base with baking paper.
2. Whisk the eggs and sugar in a large bowl for 3–4 minutes until pale and thick.
3. Whisk in the yogurt, oil and finely grated zest of the lemon, plus a squeeze of its juice.
4. Sift in the flour, baking powder and salt, and fold together gently until just smooth.
5. Pour into the tin and bake for 35–40 minutes, until golden and a skewer comes out clean. Cover loosely with foil if it browns too quickly.
6. Cool in the tin for 10 minutes, then turn out onto a rack and leave to cool completely before slicing.