Delicious yogurt sponge cake

Preheat the oven to 180° C. This is important to ensure even baking of the cake.

In a bowl, pour the yogurt and then use the empty container to measure the rest of the ingredients. This trick makes things much easier, especially if you don't have scales at home.

Add the eggs to the bowl and beat them together with the yogurt. I recommend doing this by hand to avoid introducing too much air into the mixture.

Stir in the sugar and continue stirring until completely dissolved. Don't worry if at first it seems like too much sugar, when finished the mixture will be perfect.

Add the flour and yeast little by little, mixing well to avoid lumps. If you have a sifter, use it to add the flour, so you will get a more airy cake.

Add the oil and, if desired, the lemon zest. The zest adds an excellent flavor that goes very well with the sweetness of the cake.

Pour the batter into a greased baking pan. Don't worry about the quantity, it will rise quite a bit in the oven.

Bake for 30-35 minutes or until a toothpick inserted comes out clean. An extra tip is not to open the oven until at least the first 20 minutes, so that the cake rises properly.

Once done, let cool before unmolding. Your patience will be rewarded with a perfectly formed cake.