LEMON CAKE 
Ingredients:
4 eggs
100 ml Extra Virgin Olive Oil
180 g of sugar
15 grams of yeast powder
150 g natural yogurt NOT Greek yogurt
60 ml of lemon juice
Shredded the skin of 2 lemons
Preparation:
1. Preheat the oven. Grease a round mold with butter and sprinkle with flour. Remove leftover flour (you can use baking paper instead of flour and butter). Mold diameter: 20 cm.
2. Beat the egg with sugar until it is creamy and white. Keep beating and keep adding the oil little by little.
3. Incorporate shredded lemon skin, lemon juice and yogurt. Beat a little more to make mixture evenly.
4. Incorporate the flour and yeast powder. Beat a little more until it’s uniform.
5. Pour the lemon cake batter into the mold and smooth it out. Bake for about 45 minutes. Oven: 180oC.
6. When taking the cake out of the oven, leave it in the mold for 10 minutes, then remove the mold and put it on a grate to cool completely.
