Wash the lemon very well and grate the rind for zest. You can grate it straight into the mixing bowl.
Preheat your oven to 180 ℃.
Meanwhile, add yogurt and sugar to the bowl with the lemon zest. This prevents the sugar from becoming lumpy later.
Here is 1 cup of yogurt. It's quite a lot!
This is the sugar. Do not press, just scoop one cup. Then, add up to 50 ml extra.
Now, add the egg and oil to the bowl. Mix well. You don't have to worry too much about dissolving the yogurt and sugar completely as you still need to add flour.
Measure the flour like this. Just scoop 2 cups.
Add flour and baking powder into bowl and combine. It is better if you sift it into the bowl.
When everything is together, pour into a baking pan greased with butter. Tap it on the kitchen counter a few times to release any air trapped inside the batter.
First, bake in an oven preheated 160 ℃ for 30-35 minutes.
Then, turn the heat up to 180 ℃ for another 5-10 minutes until golden brown. If a skewer or toothpick inserted in the center comes out clean, it's done.
Tip for washing lemons!
Wet your hands and then rub the lemon with baking powder or baking soda. Rinse. It will be nice and clean!
Story Behind this Recipe
When I was little, my mother often made me this cake. She measured with a yogurt container. I've made this a few times and the taste is the same, but it turns out moister.
Just mix. Except for the flour, you can mix all the ingredients at once. Bake at a low temperature to keep it moist and prevent scorching. If you grate the lemon peel for zest, it produces bitterness suitable for adults. So, please adjust to your liking.