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Preheat the oven to 350°F (170° C) 150° fan.
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Grease and line an 8-inch (20cm) round cake pan with parchment (baking paper)
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In a large bowl, beat eggs, sugar and salt and lemon zest (if using) until light and fluffy, about 3 minutes.
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Mix in the yogurt, oil, and vanilla extract until well combined.
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Then sift in flour and baking powder, and use a wooden spoon or spatula to gently fold them into the mixture until fully incorporated.
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Pour the batter into the lined cake pan.
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Bake in a preheated oven of 350°F (170° C) 150° fan for between 30-35 minutes.
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Remove from the oven, but leave in the pan for 10 minutes. Then turn the cake out onto a cooling rack to cool.
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If you plan to frost the cake with buttercream or glaze, allow it to cool completely before decorating. (See note 2)
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However, if you’re dusting it with powdered sugar, you can do so while the cake is still warm. Complete cooling is not necessary.
Storage
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At room temperature: This cake will keep for 3 days covered at room temperature.
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Freezing: For longer term storage, it can be wrapped in plastic wrap as a whole cake or cut into pieces, wrapped individually, then frozen. Freeze the cake without frosting.
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Defrost the cake completely at room temperature before serving or frosting.
Lemon zest: This is the flavoring which I used for this recipe. Its added in the step with the sugar and eggs. Just the zest was used in this cake, for beautiful lemon flavour. Because the zest is where all the lemon flavour is, the juice is mostly just sour.
Chocolate Chip Yogurt Cake: Fold in a handful of chocolate chips or chocolate chunks into the batter for a decadent and chocolaty version of this classic yogurt cake.
Coconut Yogurt Cake: Add desiccated coconut or coconut flakes to the batter for a tropical twist. A great idea would be to use coconut flavored yogurt instead of plain yogurt for a richer coconut flavor.
Spiced Yogurt Cake: For a warm, comforting bake add a teaspoon of ground cinnamon, nutmeg, or cardamom to the batter. You can also add some chopped nuts such as walnuts, pecans, or almonds for extra crunch.
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