Lemon Yogurt Cake with Candied Fruit

Ingredients:

• • 2 eggs

• • Pinch of salt
  • 100g sugar (½ cup)
  • 120ml oil (½ cup)

• • 125g yogurt (½ cup)
  • Zest and juice of half a lemon
  • 180g flour (1½ cups)

• 2 teaspoons (10g) baking powder
• 3 tablespoons candied fruit

Directions:

1. 1. Preheat the oven to 175°C (350°F) and grease a 25x13cm (9×5 inches) loaf pan or line it with parchment paper.

1. 1. In a large bowl, beat the eggs with a pinch of salt until slightly frothy.
   2. Add the sugar, oil, yogurt, lemon zest, and lemon juice to the eggs. Whisk until smooth and well combined.
   3. Sift in the flour and baking powder, then gently fold the dry ingredients into the wet mixture using a spatula or whisk. Be careful not to overmix.

1. 1. Stir in the candied fruit, ensuring they are evenly distributed throughout the batter.
   2. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
   3. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

1. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
2. Slice and enjoy with a dusting of powdered sugar or a drizzle of lemon glaze, if desired.