How to make lemon-yogurt cake step by step

Step 1 - preparations

• Preheat the oven to 180℃ in top/bottom heat mode or 170℃ in convection mode.
• Line the mold with baking paper or grease with butter and sprinkle with breadcrumbs or flour.
  
• Mix the flour with baking powder.
  600 g all-purpose flour, 3 teaspoons baking powder
  

Step 2 - preparing the lemon yogurt cake batter

• In a large bowl, crack the eggs, add sugar and lemon zest.
  5 eggs, 350 g sugar, grated lemon zest
  
• Blend together until very thick and fluffy.
  
• Add lemon juice and blend briefly.
  approx. 80 ml lemon juice
  
• Add part of the flour and blend briefly on low speed.
  
• Add oil and blend until combined.
  240 ml oil
  
• Add about half of the remaining flour and blend briefly on low speed.
  
• Add yogurt and blend briefly.
  600 g Greek yogurt
  
• Add the rest of the flour and blend briefly - just until combined.
  
• You can stop blending when there are still some traces of flour visible and just stir them in with a spoon.

Step 3 - how to bake lemon yogurt cake

• Transfer the batter to the prepared tin.
  
• Place it in the preheated oven and bake for about 40 minutes - until a skewer comes out clean.
• After baking, cool the cake.

Step 4 - how to make lemon icing for the cake

• Sift the powdered sugar into a bowl, add lemon juice and a tablespoon of milk - start mixing.
  200 g powdered sugar, 1 tablespoon lemon juice, 2-3 tablespoons milk
  
• If the mixture hasn't combined and isn't slightly liquid, add more milk.
• Spread the icing over the top of the cake.