01
Step 1
In a large bowl, whisk together the eggs, vanilla, salt, and sugar until the mixture is light, fluffy, and has almost doubled in size.
01 / WHAT YOU NEED
Ingredients
Adjust servings4
02 / HOW TO MAKE IT
Let's cook.
02
Step 2
Stir in the lemon zest, lemon juice, yogurt, and oil gently until everything is well combined. Be careful not to overmix.
03
Step 3
Sift the flour and baking powder together, then add them to the wet ingredients in two parts. Fold them in gently to keep the batter light and airy.
04
Step 4
Pour the batter into a greased cake tin, sprinkle the almond petals on top, and use a spatula to make a shallow cut down the center.
05
Step 5
Bake in a preheated oven at 180°C (356°F) for 25-30 minutes, or until the cake is golden and a toothpick comes out clean.
06
Step 6
Let it cool slightly, then serve warm with your favorite tea or just as is. The lemon flavor really shines through!
03 / EXTRA DETAILS
Good to know.
Cook's tip
- Make sure to use fresh lemon juice and zest for the best flavor.
- Do not overmix the batter; gently fold ingredients to keep the cake tender.
- Check for doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.
Why you’ll love it
This cake is bright and refreshing, with a perfect balance of tangy lemon and sweet crumb. Its light texture makes it a great choice for any occasion. Plus, the lemon flavor adds a lovely zest that feels both comforting and special.
Serving ideas
Serve slices with a dollop of whipped cream or a scoop of vanilla ice cream. Fresh berries or a dusting of powdered sugar can add a pretty finishing touch. This cake also pairs well with a cup of tea or a light, fruity dessert wine.
Storage & leftovers
Store the cake in an airtight container at room temperature for up to two days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. You can also freeze slices for up to three months; thaw before serving.
