Yogurt Cake with Lemon Juice Recipe

First, pour the yogurt into a container, then add 2 scoops of sugar.

Incorporate by alternating the eggs and the flour, one at a time.

Place the packet of yeast, remembering to crush the packet to avoid lumps in the dough, as the yeast is quite difficult to mix. Add a pinch of salt.

Pour half a jar of oil and mix slowly until you obtain a smooth paste.

You can add as much lemon as you like, according to your tastes.

To finish, pour the batter into a greased and floured baking pan and place in a preheated oven at 180°C (thermostat 6) for about 20 to 25 minutes.