1 of cup sugar
juice from 2 lemons
1 cup Greek yoghurt
1/2 cup olive oil
1.5 cup flour
1 sachet of baking powder
pinch of salt
lemon zest from 2 lemons
Preheat your oven (180 C) and prepare your baking pan, I usually place a parchment paper into it.
Using a whisk beat together the eggs and sugar. Add the rest of the wet ingredients and mix well.
Mix all the dry ingredients and a lemon zest and add it to you wet mixture.
Bake for about 50 minutes and let it completely cool off before serving.
I glared my cake with the following mixture: juice from half of the lemon with 2-3 spoons of caster sugar. The mixture should not be runny. Add more sugar if needed.
Lemon is of course a great source of vitamin C, it aids digestion and promotes hydration.