Isabelle's Lemon Yoghurt Cake - Gateau au Yaourt -

Ingredients:

• ½ of a standard 11 gram envelope of baking powder (not baking soda) (levure chimique); this is ½ US tablespoon.
• 200 ml = 1 cup = 250 gram plain yoghurt
• 100 ml = ½ cup vegetable oil
• 400 ml = 2 cups of fine granulated sugar
• 300 ml = 3 cups = 400 gram all-purpose flour (not self-rising!)
• 2 eggs, lightly beaten
• zest of 1 large (untreated) lemon, or of 2 medium lemons
• pinch of salt

Instructions:

• preheat oven to 180 ºC (355 ºF)
• mix all ingredients in the order listed
• transfer to a non-stick cake pan (fill pan for about •)
• bake for 30 minutes
• the cake is done when inserted knifepoint comes out clean. [Recipe by Christine Dörenberg]