Soft yogurt and lemon cake is a really refreshing and light cake, perfect for spring or summer days! Here is a basic recipe that you can vary as you like:
Ingredients:
For the dough:
200 g flour
1 teaspoon baking powder
1 pinch salt
150 g sugar
Grated zest of 1 lemon
2 large eggs
125 g natural yogurt
80 ml vegetable oil (e.g. sunflower)
For the lemon glaze (optional):
150 g icing sugar
2-3 tablespoons fresh lemon juice
Preparation:
Preparing the oven and greasing the mold: Preheat the oven to 180°C (160°C for a fan oven). Grease and flour a small cake tin (approx. 20-22 cm in diameter) or a small baking tray.
Mix the dry ingredients: In a large bowl, mix the flour, baking powder and salt. Add the sugar and grated lemon zest, then stir to combine.
Mix the wet ingredients: In another bowl, beat the eggs. Add the yoghurt and oil, then mix until smooth.
Assemble the dough: Carefully pour the wet ingredients into the dry ingredients and mix with a wooden spoon or spatula just until the flour disappears. Do not overmix, as this may cause the dough to be tough.
Bake: Pour the dough into the prepared tin and bake in the preheated oven for approx. Bake for 30-35 minutes, or until the top is golden brown and a skewer inserted into the cake comes out clean.
Cooling: Let the cake cool in the tin for a few minutes, then turn out onto a wire rack and let cool completely.
Making the glaze (optional): While the cake is cooling, make the glaze. In a small bowl, whisk together the icing sugar and lemon juice until smooth. Add enough lemon juice to make a thick but runny glaze.
Covering the cake: Once the cake is completely cool, drizzle the lemon glaze over the top. You can wait for the glaze to set, or serve immediately.
Tips:
For a more intense lemon flavour: Add a little fresh lemon juice to the batter along with the yoghurt.
Poppy seed version: You can add 2-3 tablespoons of ground poppy seeds to the dough in addition to or instead of the grated lemon zest.
Fruity version: You can sprinkle sliced fruits on top of the dough before baking (e.g. berries, thinly sliced peaches).
Lactose-free version: You can use lactose-free yogurt and vegetable oil.
Serving: You can serve it on its own, or you can also offer fresh fruits, whipped cream or vanilla ice cream on the side.
This cake will be very soft and light from the yogurt, and the lemon will give it a pleasantly fresh taste. I hope you enjoy it! Happy baking! 
