Lemon & Yoghurt Cake

Gateau yaourt au citron

INGREDIENTS

275 grams (1½ cups) all-purpose flour (D: type 550; F: type 55)
3 eggs, separated into yolks and whites
125 grams (125 ml = ½ cup) plain yoghurt
60 ml (¼ cup = 4 tablespoons) vegetable oil or 50 grams (3½ tablespoons) butter, at room temperature
200 grams (1 cup) of fine crystal sugar (F: sucre en poudre)
Optional: 50 grams ground almonds
5 grams (½ of a standard 11 grams envelope = ½ teaspoon) baking powder (D: Backpulver; F: levure chimique); this is ½ US tablespoon.
Zest of 1 large (untreated) lemon, or of 2 medium lemons
5 tablespoons (75 ml) of lemon juice
Optional: ½ teaspoon real vanilla extract
Pinch of salt

EQUIPMENT & SUPPLIES

PREPARATION / DIRECTIONS

Pre-heat the oven to 180 ºC (355 ºF)
Grease the cake pan with some butter
In the large bowl, put the flour, baking powder, optional ground almonds, and whisk (to loosen up the flour and get clumps out, if any; this is quicker and easier (incl. cleaning) than using a sifter)
In a medium size bowl, beat the egg yolks, sugar, lemon juice, oil (or soft butter), lemon zest, optional vanilla extract, until the mixture is smooth and light yellow
Add the flower mix and salt to the egg mix, and beat until a smooth batter is obtained
In a small bowl, beat the egg whites with a small pinch of salt until it begins to stiffen
Fold the beaten egg white into the batter, and briefly mix at low speed until incorporated
Do not transfer the liquid from the bottom of the bowl!
Transfer the batter to the cake pan (fill the pan for about ⅔)
Bake for 30 minutes
The cake is done when an inserted knifepoint comes out clean - if not, bake for another 5 minutes and check again
Let cool for 5-10 minutes, then take the cake out of the cake pan and put on the cake rack