Strawberry and Lemon Yogurt Cake

Ingredients:

• • 2 eggs
  • A pinch of salt
  • 180g (6.3 oz) sugar (1 cup)

• • 150g (5.3 oz) yogurt (8 tablespoons)
  • 60ml (2 fl.oz) vegetable oil (3 tablespoons)
  • 250g (8.8 oz) flour (1 cup + 2/3 cup)

• • 10g (0.35 oz) baking powder (2 teaspoons)
  • 50ml (1.7 fl.oz) lemon juice (1/4 cup)
  • 350g strawberries

• Sliced almonds (for topping)
• Powdered sugar (for dusting)

Instructions:

Prepare the Batter:

1. 1. In a bowl, beat 2 eggs with a pinch of salt.
   2. Add 180g (1 cup) of sugar and mix until well combined.

1. Add 150g (8 tablespoons) of yogurt and 60ml (3 tablespoons) of vegetable oil to the mixture. Stir well.

Mix Dry Ingredients:

4. 4. In a separate bowl, combine 250g (1 cup + 2/3 cup) of flour and 10g (2 teaspoons) of baking powder.

4. Gradually add the dry ingredients to the wet mixture, stirring until smooth.

Add Lemon Juice:

6. 6. Pour in 50ml (1/4 cup) of lemon juice and mix thoroughly.

Prepare Strawberries:

7. 7. Wash and chop 350g of strawberries.
   8. Add 2/3 of the chopped strawberries to the batter and gently fold them in.

Prepare the Baking Dish:

9. 9. Grease a 26×18 cm (10×7 inches) baking dish with butter.
   10. Pour the batter into the prepared dish.

Top the Cake:

11. 11. Place the remaining 1/3 of the strawberries on top of the batter.
    12. Sprinkle sliced almonds over the top.

Bake the Cake:

13. 13. Preheat the oven to 180°C (360°F).
    14. Bake the cake for 40 minutes or until a toothpick inserted into the center comes out clean.

Finishing Touch:

15. 15. Once baked, let the cake cool slightly.
    16. Dust the top with powdered sugar.

Serving Suggestions:

• • Serve the cake warm or at room temperature.
  • Pair with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.

Cooking Tips:

• • Ensure the eggs and yogurt are at room temperature for a smoother batter.
  • Use fresh, ripe strawberries for the best flavor.