Greek Yoghurt & Lemon Cake

The combination of greek yoghurt and the amazing organic lemons from my aprents farm revealed a perfect combination for a beautifully tasty cake for this week's breakfasts.  This cake recipe features lemon zest, lemon juice, and greek yoghurt to achieve a very lovely and light texture and the ending result is  a tangy,  sweet and simple treat loaded with a lemony flavour perfect for spring or early summer mornings.


Ingredients:

• 1 and 1/2 cup sugar
• zest of 3 lemons
• juice of 1 lemon 
• 100gr butter
• 4 eggs
• 125 ml of natural Greek yoghurt
• 2 cups flour with baking powder

Preheat the oven to 180ºC. Separate the whites from the yolks and whisk the egg whites. Reserve.  In a glass bowl place the sugar, eggs and zest of lemons. Add butter  and beat all well with an electric mixer until you have a creamy texture. Then add the yogurt and lemon juice and beat, and then the flour and beat well again. Finally, gradually add the egg whites and gentlymix them in the dough. Grease a mould with butter and sprinkle it with flour and bring to preheated oven at 180 degrees for about 45m.

Ingredientes:

• 1 e 1/2 caneca de acúcar
• raspa de 3 limões
• sumo de 1 limão
• 100 gr de margarina Vaqueiro
• 4 ovos
• 125 ml de iogurte grego natural
• 2 canecas  de farinha com fermento

Pré-aquecer o forno a 180ºC. Separar as claras das gemas e bater as claras em castelo. Reservar. Numa taça de vidro colocar o açúcar, os ovos e a raspa dos limões. Juntar a margarina e bater tudo muito bem com a batedeira, até ficar com uma textura cremosa. Adicionar então  o iogurte e o sumo do limão e bater, e depois a farinha e bater muito bem novamente. Por fim, adicionar aos poucos as claras em castelo e envolver delicadamente na massa.Untar uma forma com manteiga e polvilhá-la com farinha e levar ao forno pré aquecido a 180º cerca de 45m.