Sponge Lemon Cake with Greek Yogurt 🍋

Fluffy, fragrant, and with a golden hue thanks to saffron-infused baking powder — this cake is our family favourite and a must have at any birthday or garden party. The secret? Creamy Greek yogurt, which makes it wonderfully moist and light at the same time. I learned this trick from my mother-in-law, so I hope she doesn't mid me sharing! :)

Ingredients:

• 250 g butter (softened)

• 1 cup Greek yogurt (make sure it is real Greek yogurt and not just natural yogurt, the consistency is very different)

• 1/2 cup milk

• Zest of 1/2 lemon (bio lemon, washed)

• 150 g all-purpose flour

• 150 g corn flour

• 1 tsp baking soda

• 1 sachet baking powder with saffron (or regular + a pinch of saffron)

• 1 tsp vanilla extract

• 3–4 eggs (depending on size)

Instructions:

1. Preheat your oven to 180°C (350°F) and line a loaf cake tin with baking paper.

2. In a large bowl, beat the softened butter with sugar until pale and fluffy.

3. Add the eggs one by one, mixing well after each addition.

4. Stir in the Greek yogurt, milk, lemon zest, and vanilla extract.

5. In a separate bowl, mix the flours, baking soda, and baking powder.

6. Gradually add the dry ingredients to the wet mixture, mixing just until smooth.

7. Pour the batter into the prepared tin and smooth the top.

8. Bake for about 50 minutes, or until a toothpick inserted in the center comes out clean.

9. Let cool slightly before removing from the tin. Dust with powdered sugar or glaze with lemon icing  if desired.

Tip: Serve with seasonal fruit or a dollop of yogurt for an extra touch! Enjoy with family and friends!  🍋