Yogurt and lemon cake

Add the lemon zest and juice:
Finely grate the lemon zest (be careful not to grate the bitter white part) and add it to the egg, sugar and yogurt mixture. Then squeeze the lemon to extract the juice and also add it to the mixture. Mix well.
Incorporate the flour and baking powder:
Add the flour and baking powder to the mixture. Mix gently until you get a smooth and homogeneous dough.
Cooking:
Pour the batter into a previously buttered and floured mold to prevent the cake from sticking. Level the surface of the batter in the mold.
Bake:
Place the mold in the oven preheated to 180°C (thermostat 6). Bake for about 30 minutes. Check the cooking by sticking the blade of a knife in the center of the cake: it should come out clean and dry.
Cooling and unmolding:
Once cooked, remove the cake from the oven and let it cool in the mold for a few minutes. Then, carefully unmold it and let it cool completely on a rack.
Tasting:
Once cooled, your delicious yogurt and lemon cake is ready to be enjoyed! Serve it as is or sprinkled with icing sugar for an extra sweet taste.
This cake is soft and fragrant thanks to the lemon, perfect for a light and flavorful dessert. Enjoy your meal!