Slice of lemon yogurt loaf cake

Ingredients

For 1 serving

• All-purpose flour22 g
• Plain whole-milk yogurt25 g
• Eggs15 g
• Sugar9 g
• Sunflower oil4 g
• Lemon zest1 g
• Baking powder1 g

Contains: gluten, lactose, eggs,

Method

1. Preheat a conventional oven to 175 °C and line a loaf tin with baking paper that you have wetted and wrung out. The quantities given are for one slice: multiply them by the number of slices in the loaf (usually 8–10).
2. Wash the lemon and grate only the yellow zest.
3. In a bowl whisk the eggs with the sugar for 3–4 minutes, until pale and foamy; add the yoghurt, sunflower oil and lemon zest and mix.
4. Sift the plain flour and baking powder over the top and fold them in with a spatula, lifting from the bottom, until no dry flour is visible.
5. Pour the batter into the tin, level it and bake for 40–45 minutes, until golden and a skewer inserted in the centre comes out dry; don't open the oven in the first 30 minutes or the cake will sink.
6. Let it cool in the tin for 10 minutes, then on a wire rack, and slice it only once it is lukewarm.