320g Greek yogurt
220g Eggs (about 4)
150g Butter (at room temperature)
250g Plain flour
80g Corn starch
Zest of 1 Lemon
16g Baking powder
To prepare the yogurt cake, cube the butter then add to a stand mixer fitted with whisk attachment with the sugar. Whisk on a low-med setting for 10 minutes. Once you have a creamy and well whipped mixture, add the eggs one at a time, whisking well between additions.
Add the yogurt and a pinch of salt whilst whisking.
Add the lemon zest and mix gently with a spatula.
Combine the flour together with the corn starch and baking powder in a bowl, then sift them and pour them into the dough a little at a time. Mix well and gently with a spatula,
Grease and flour a 24cm diameter cake pan, then pour the dough into it.
Level the surface with a spatula. Bake in a preheated oven at 175°C for about 50 minutes or until cooked through and golden brown.
Once cooked, remove the cake from the oven and allow to cool in the tin. Once cooled, remove and allow to cool further on a wire rack.