Ingredients

• ½ cup of yogurt
• 1 cup of sugar
• 2 eggs
• Grated zest of 1 lemon and 1 orange
• 1 ½ cups of flour
• 1-1/2 teaspoons baking powder
• ¼ cup plus 2 T of neutral-tasting oil or melted butter
• Syrup
• Orange and/or  lemon juice
• ¼ c Sugar

Directions 

Yogurt Cake 

Heat the oven to 350ºF/180ºC. Beat the yogurt and the sugar together in a bowl. Beat in the eggs and lemon zest. Sift the flour with the baking powder and beat in. Finally, add the melted butter (or oil, but butter tastes better) and beat the whole mixture well. Pour into non-stick muffin tins or a greased and floured loaf pan. Bake until a toothpick comes out clean, approx. 25 minutes.  Can use paper muffin liners. 

Note: recipe makes  11 or 12 muffin-sized cakes, or 1 loaf. 

Syrup 

Heat juice of orange and lemon with ¼ c sugar, or to taste, and cook until the sugar has dissolved, 3 to 5 minutes. Prick the tops of the cakes with a fork, and spoon the syrup over so it sinks into the cakes.