I have to start with a very important remark: you should follow the recipe exactly as it is. Otherwise you will more likely end up with a piece of cheese rather than a nice spongy cake. I came to this simple conclusion through my past experiences with this cake:
Ingredients:
200 g unsalted softened butter room temperature
140 g caster sugar
3 large eggs
2 large lemons
250 g plain all-purpose flour sifted with 1 sachet baking powder (5 g)
150 g Greek yogurt (lemon curd flavoured works well)
a cup or two of blueberries, if you like
Preheat the oven to 160C. Grease 1 kg loaf tin.
Grate the zest from the lemons and squeeze out the juice. You should get something around these quantities:
Then beat in the eggs, one at a time.
Then add the lemon zest and beat away for a couple of minutes. Sift the flour with the baking powder over the mixture and carefully fold it in (important - no more beating!).
Finally add the lemon juice and the yogurt, folding well and making sure that everything is amalgamated.
If you are adding blueberries, wash them, dry with a paper towel and wrap in flour. This will stop them sinking to the bottom during baking.
Pop 2/3 of the mixture into the tin, then scatter the blueberries over.
Add the rest of the mixture and level the surface.
Bake for about 50 min - 1 hour, or until the skewer comes out clean. This cake is not the one that puffs much.
Leave the cake to cool in the tin for 10 minutes or so and then finish cooling on a wire rack.
Enjoy with a cup of tea or coffee! Bon appétit!
Bon appetit!
