Preparation:
1. Preheat the oven. Grease a round mold with butter and sprinkle it with flour. Eliminate excess flour (instead of flour and butter you can use baking paper). Mold diameter: 20 cm.
2. Beat the egg with the sugar until creamy and whitish. Keep beating and add the oil little by little.
3. Add the grated lemon peel, lemon juice and yogurt. Beat a little more so that the mixture is homogeneous.
4. Add flour and baking powder. Beat a little more until smooth.
5. Pour the lemon cake batter into the mold and smooth it out. Bake for about 45 minutes. Oven: 180ºC.
6. When you take the cake out of the oven, leave it in the pan for 10 minutes, then remove the pan and transfer it to a wire rack to cool completely.
Pages: 1 2
