Preheat the oven to 180ºC. Grease a round mold of 25 centimeters in diameter and flour it.
In a bowl, beat the egg yolks with 200 grams of sugar until they double in volume and turn white.
Wash the lemon, grate it, and add the zest to the yolks along with the yogurt and oil.
Sift the flour and baking powder and add to the mixture, folding gently. In a separate bowl, beat the egg whites until stiff peaks form and also fold them into the batter gently.
Pour the mixture into the mold and bake for 30 minutes. Meanwhile, prepare a syrup: in a saucepan, boil 250 milliliters of water with the lemon juice and the remaining sugar for 15 minutes. Let cool.
When the cake comes out of the oven, wait 10 minutes and unmold it, then slowly pour the syrup on top and let it cool. Transfer to a serving platter.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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