Ingredients
- 3 large eggs
- 1 teaspoon vanilla essence
- 1/4 teaspoon salt
- 150 grams granulated sugar
- 1 lemon zest
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons plain yogurt
- 120ml neutral oil
- 250 grams all-purpose flour
- 15 grams baking powder
- Almond petals for garnish
Step 1
In a large mixing bowl, combine eggs, vanilla essence, salt, and sugar. Beat at medium-high speed until the mixture is pale, fluffy, and significantly increased in volume.
Step 2
Incorporate lemon zest, lemon juice, yogurt, and oil. Mix gently to achieve a smooth, even consistency. Avoid overmixing.
Step 3
Sift together flour and baking powder. Add to the wet ingredients in two batches, folding gently to maintain aeration.
Step 4
Transfer the batter to a prepared cake tin. Sprinkle almond petals on top and create a shallow cut in the centre with a spatula.
Step 5
Bake in a preheated oven at 180°C (356°F) for 25-30 minutes, or until the cake is golden brown and a toothpick inserted into the centre emerges clean.
Step 6
Serve warm with tea or as desired. The *signature lemon flavour* is sure to delight.
