Ingredients
- 3 eggs
- 1 cup (200 ml) caster sugar
- 1 cup (200 ml) plain yoghurt
- 1/2 cup (100 ml) vegetable oil
- 1/2 cup (100 ml, about 90 g) butter, melted and cooled
- Juice of 1/2 lemon
- Zest of 1 lemon
- 1 tsp (5 ml) vanilla powder
- 3 cups (about 360 g) plain flour
- 2 tsp (10 g) baking powder
- 1 pinch of salt
Method
- Heat the oven to 180°C (conventional). Grease and flour a 22 cm cake tin.
- Whisk the eggs and sugar for about 3 minutes, until pale and thick.
- Add the yoghurt, oil, cooled melted butter, lemon juice, lemon zest and vanilla, and mix until combined.
- Sift in the flour, baking powder and salt in two or three batches and fold gently until just smooth.
- Pour the batter into the tin and bake for 40-45 minutes, until golden and a skewer inserted in the centre comes out clean.
- Leave in the tin for 10 minutes, then turn out onto a wire rack to cool.
Note: Bring the eggs and yoghurt to room temperature first, so the batter mixes smoothly.
From Chef Fatma's notebook. Where the notebook listed only the ingredients, we wrote out the method for a home kitchen. Measures: 1 cup = 200 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml. Oven temperatures are for a conventional oven without a fan. If you have an allergy, please read the ingredients carefully.