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This yogurt sponge cake is made with natural greek yogurt and sunflower or olive oil instead of butter for dense cake. A very basic recipe, you can also add your favorite flavors to the cake batter before baking such as lemon or orange zest or a splash of vanilla or almond extract. Did you make this? Pre-heat the oven to 180C.
Take a mixing bowl and add to it your pot of plain yogurt. Then, once rinsed out and dried, use it to measure 3 pots of flour and 2 pots of sugar and add this to the mix. Using a fork (or electronic whisk), mix the contents.
Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy. Beat one egg at a time into the butter mixture; add lemon extract with last egg. Sift together the flour, baking soda and salt. Alternately mix in the flour mixture and the yogurt, starting and ending with the dry ingredients. Beat just until incorporated.
Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy. Beat one egg at a time into the butter mixture; add lemon extract with last egg. Sift together the flour, baking soda and salt.
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