Ingredients
FLOUR TYPE 00: 250 grams
WHOLE NATURAL YOGURT: 250 grams
POWDERED SUGAR: 160 grams
PEANUT SEED OIL: 60ml
MILK: 30ml
EGGS: 3
BAKING YEAST: 1 sachet of about 16 grams
LEMON SKIN: as much as needed
Preparation
Collect eggs in a clean bowl with sugar, then whisk until light and fluffy mass. Then add the yogurt, one cup at a time, and incorporate it well.
Also add the milk and oil to the measured mixture in a graduated jug.
Continue to grate the outermost and richest part of a lemon oil.
In a bowl mix the flour with the baking powder and the salt. Then add the powders to the wet ingredients and whisk briefly until the batter appears smooth and silky.
Pour the batter into a cake tin lined with parchment paper.
Bake the plumcake in a preheated static oven at 180 degrees C for about 50 minutes, monitoring the level of browning with the toothpick test. Then take it out of the oven, let it cool and unmold it.
Let the yogurt plumcake cool on a wire rack and serve in slices.