Ingredients
200 g all-purpose flour
150 g sugar
1 cup plain yogurt
3 large eggs
1/2 cup vegetable oil
1 tsp vanilla extract
1 1/2 tsp baking powder
1/4 tsp salt
2 tbsp lemon juice (optional)
Powdered sugar (for dusting, optional)
Method
Preheat the oven to 170°C (340°F). Line a round cake pan (20–22 cm) with parchment paper or lightly grease it.
In a large bowl, whisk the eggs with the sugar until the mixture becomes pale and slightly fluffy. This step helps create the soft texture.
Add the yogurt, vegetable oil, vanilla extract, and lemon juice (if using). Mix until smooth and well combined.
In a separate bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients into the wet mixture, stirring gently until you get a smooth batter with no lumps.
Pour the batter into the prepared pan and level the surface.
Bake for 40–50 minutes, or until the top is lightly golden and a toothpick inserted in the center comes out clean.
Let the cake cool completely in the pan, then remove it and dust with powdered sugar before serving.
The texture should be soft, slightly creamy in the center, with a delicate crust on top. Serve simple or with fresh fruit.
