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Preheat the oven to 350°F / 180°C. Combine the eggs and sugar and whisk together using a stand or electric mixer until pale and thick (about 1-2 minutes). Add the yogurt and sunflower oil and whisk for a couple of seconds to combine. Sift the flour and baking powder into the batter and add the lemon zest.
Still beating, add 2 yogurt potfuls of flour followed by 1 yogurt potful of cornstarch or potato starch, then scrape down and fold in with a rubber or silicone spatula. Now, with a large metal spoon, dollop in the whisked egg whites, and fold them in with the spatula.
This Italian Lemon Yogurt cake is not too sweet and is perfect served for breakfast simply dusted with icing sugar. Because it is a rather sturdy but tender cake, this yogurt cake is wonderful for dunking into tea or coffee.
Heat the oven to 350°F/180ºC and grease and flour a large bundt cake pan. Using an electric mixer, beat together eggs and sugar for two minutes until light and fluffy. Add yogurt, oil, vanilla and lemon zest. Beat until just combined – 30 seconds. Sift together flour, baking powder, bicarbonate of soda and salt and add to egg mixture.
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