← Nouns Cooking · Italian

Ingredients

• 3 large eggs, at room temperature
• 200 g Sugar
• 125 g plain or Greek yogurt
• 120 ml mild olive oil or sunflower oil
• 1 lemon, zest only
• 1 tsp vanilla extract
• 250 g plain flour
• 2 tsp Baking powder
• 1 pinch Salt
• 1 tbsp icing sugar, for dusting

Method

1. Heat the oven to 180°C (350°F). Grease a 24 cm ring or round cake tin and dust it with flour.
2. Whisk the eggs and sugar with an electric mixer for 5 min until pale, thick and doubled in volume.
3. Whisk in the yogurt, oil, lemon zest and vanilla on low speed until just combined.
4. Sift over the flour, baking powder and salt and fold in gently with a spatula until no streaks remain.
5. Pour into the tin and bake for 40–45 min, until risen, golden and a skewer pushed into the centre comes out clean.
6. Cool in the tin for 10 min, then turn out onto a rack. Dust with icing sugar once cold.

Tips

• It stays moist for 3–4 days in an airtight tin, so it is perfect for weekday breakfasts.
• Swap in a plant yogurt to make it dairy-free.

Sources

Written in our own words after cross-checking these recipes:

Marcellina in Cucina Cooking with Manuela