| INGREDIENT | Quantity |
| 3 medium-sized eggs | |
| sugar | 140 g |
| Natural yoghurt (or preferred flavour) | 250 g |
| Seed oil | 100 ml |
| Molino Cosma superfine (“00”) flour | 180 g |
| Potato starch | 60 g |
| Rind of one lemon | |
| Pinch of table salt | |
| Baking powder | 16 g |
To prepare the yoghurt pound cake, beat the whole eggs with the sugar and a pinch of salt with an electric mixer in a large bowl.
Once it’s nice and creamy, switch to a hand whisk. Add the yoghurt a little at a time, incorporating it into the rest of the ingredients, then grate the zest of a lemon and add the oil, stirring constantly.
Sift the flour, potato starch and baking powder into a bowl and add them one spoonful at a time to the liquid mixture, using a spatula to incorporate from the top down until the mixture is smooth and even.
Grease a cake tin, line it with baking paper and pour in the mixture.
Bake in a preheated static oven at 170° for 55 minutes. Check if it’s cooked inside by testing with a toothpick. When the pound cake is golden brown on top, remove from the oven, allow to cool completely in the tin before removing. At this point, your yoghurt pound cake is ready. Dust with icing sugar as you prefer!
