Teresa's yoghurt and citrus cake

Name: Teresa's yoghurt and citrus cake
Cuisine: American
Ingredients: 1 small pot natural yoghurt (approx.150 ml). The pot is then used as the standard measure for other ingredients; 4 eggs; 3 measures sugar (I used golden caster sugar); 1 measure vegetable oil of your choice; Zest of 1 orange or 1 lemon; Juice of 1 orange or 1 lemon; 4 measures self-raising flour

Bellhorse @barbara2017

I've just returned from Porto in Portugal. This cake (along with some local port) was a lovely welcome gift from our host Teresa. After long days being a tourist in a wonderful city, it was great to relax with cake and a glass of port. Teresa loves cooking and kindly shared her recipe. This was my first attempt.

Bellhorse @barbara2017

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Ingredients

1small pot natural yoghurt (approx.150 ml). The pot is then used as the standard measure for other ingredients
4eggs
3measures sugar (I used golden caster sugar)
1measure vegetable oil of your choice
Zest of 1 orange or 1 lemon
Juice of 1 orange or 1 lemon
4measures self-raising flour

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Steps

1

Preheat oven to 160/170 degrees centigrade. Grease and flour normal size cake tin or silicon mould.
2

In a large bowl combine eggs and sugar. Whisk until pale and fluffy. It is fine to use an electric whisk.,
3

Add yoghurt, vegetable oil, citrus zest and citrus juice. Whisk again until combined.
4

Use a wooden spoon to carefully fold in the flour.
5

Pour into cake tin or mould and bake for approx. 30 minutes. Use the skewer test to make sure the cake is cooked. Remove from oven and cool before turning out.
6

When cool, sprinkle lightly with icing sugar and serve with a glass of port or sweet wine. Alternatively the cake goes well with berries and fresh cream.