Lightly spread margarine on the surface of the pan and lightly dust with flour (to prevent the cake from sticking in the pan). Preheat the oven to 180°C.
Crack the eggs open into a bowl and beat with a whisk.
Add the yogurt and mix.
Add the sugar and mix again.
Add the lemon juice and mix.
Finally, add the powdered kanten and mix until just combined.
Mix together the flour and baking powder and sift into the batter. Fold the dry ingredients into the batter with a rubber spatula.
Pour the batter into the pan. Drop onto a table from a few centimeters up a few times to disperse the air.
Bake for 40 minutes. When a skewer or toothpick inserted in the center comes out clean, it's done.
Let cool in the pan. Once cooled, remove from the pan.
Story Behind this Recipe
I made the "Moist! Yogurt Cake" Recipe ID: 404085 into a low-calorie version.
After cracking the egg, put the bowl on a kitchen scale. Weigh in the yogurt, then stir round and round. Repeat with the sugar. If you set the switch on the scale with each addition until Step 5, you can easily add the proper amounts. The batter is a little runny, so it's probably best not to use a pan that might leak at the bottom.