Lemon and Yogurt Sponge Cake

Preheat the oven to 350ºF.

Wash the lemon and using a fine grater, grate the peel. Next, squeeze the lemon and set aside.

Add the eggs, yogurt, sugar, oil, and lemon juice and zest to a bowl. Beat the ingredients well.

Mix the flour and yeast in another bowl.

Add the dry ingredients (flour, yeast, etc.) to the bowl that contains the liquid ingredients and mix well (you can use a hand mixer to make it easier).

Grease a mold and add the batter you've just prepared.

Bake at 350ºF for approximately 30 minutes. When a knife or toothpick come out clean when you prick the center, it is ready to be removed from the oven. Once this has been achieved turn off the oven and place the sponge cake on a rack and let it cool before removing from the mold. Enjoy!

To make it easier to calculate the measurements of the ingredients without taking out the scale, try using a yogurt container. The amount of oil needed in this recipe is the equivalent to one yogurt, the sugar is two yogurt containers worth (we used a little bit less because we didn't want it too sweet) and the flour is three yogurt containers worth (so 1 for the oil, 2 for the sugar, 3 for the flour).

You can use plain yogurt or a lemon flavored one for this recipe.

The time needed to bake the sponge cake will vary depending on your oven. It took ours 30 minutes but it could be more or less depending on the oven you have at home. We recommend that after about 25 minutes, you pay closer attention and prick the center to see how much longer it needs.