About This Recipe
A moist and tasty lemon cake, for a taste of childhood and family snacks!
Ingredients
At Oliviers&Co
Lemon Olive Oil
Lemon Curd
At the market
1 plain yoghurt (keep the empty pot to measure the other ingredients)
4 eggs
1 jar sugar
2 pots flour
1 pack of baking powder
2.8 oz mascarpone
Powdered sugar
Directions
Preheat oven to 356°F. Line a baking tin with parchment paper.
In a bowl, beat the eggs with the sugar until the mixture whitens and swells. Add the yoghurt, mascarpone, flour, baking powder and 1/2 pot of lemon olive oil. Mix well and pour into the tin.
Bake for about 30 minutes. To check if the cake is cooked, stick a knife blade into the heart of the cake. If it comes out clean, the cake is done.
Leave the cake to cool on a wire rack.
Sprinkle the top of the cake with a little powdered sugar.
Serve with lemon curd.