Lemon Cake with Straggato Yoghurt Authentic (10% Fat) Charalambides Christis
Ingredients
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4 eggs
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200 g sugar
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200 ml sunflower oil
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450 g Straggato Yoghurt Authentic (10% Fat) Charalambides Christis
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Zest of 1 lemon
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Juice of ½ lemon
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500 g self-raising flour
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1 tsp liquid vanilla
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Pinch of salt
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Buttercream, for garnish
Instructions
In a mixer, beat the eggs and sugar with a whisk attachment until light and fluffy.
Add the oil and yoghurt, and continue mixing until well combined.
Stir in the lemon zest and juice for flavour.
Gradually add the flour while mixing, then incorporate the vanilla and salt.
Grease and flour a 26 cm cake tin. Pour in the batter and spread evenly.
Bake in a preheated oven at 170°C, using top and bottom heat, on the lower rack, for about 50 minutes.
Once baked, remove the cake from the oven and allow it to cool completely. Carefully remove it from the tin.
Garnish with buttercream and serve.
