Lemon sponge cake, an easy breakfast

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There is nothing better than a homemade breakfast. A freshly squeezed orange juice and a Homemade cake They are the best complement to a cup of coffee or a good glass of milk, don't you agree? If the cake is also simple, both for its ingredients and its preparation, much better.

The lemon cake that I propose today is an adaptation of the popular Yogurt cake. A version in which we intensify the lemon aroma, with the lemon zest. A very useful cake that will be delicious for breakfast alone or accompanied by a sweet touch of jam or honey. You will forget about the industrial bakery!

Ingredients

1 lemon yogurt
3 eggs
2 measures of sugar yogurt
1 measure of oil yogurt
3 measures of plain yogurt
1 envelope of Royal type yeast
Lemon zest

Crafting

We turn on the oven at 170-180º. It is important that when we introduce our cake the oven is already hot.

In a bowl we beat with the help of some electric rods or eggs and sugar by hand. Once they are well mixed, add the yogurt and oil and beat until they are integrated.

We continue adding the flour and yeast and continue beating until achieving a homogeneous and thick dough. Finally, add the lemon zest (pay attention to grate only the yellow skin) and mix.

We pour the dough into a silicone mold. If you do not have one of this material, you must remember to grease and flour the monde previously.

We bake for 35 minutes at 170-180º (depending on the oven). We will check if the cake is made by inserting a toothpick or the edge of a knife. If it comes out clean, it will be time to remove it from the oven.