Receta de Queque de Limón y Yogurt - Paso a Paso | Sandra Plevisani

This cake is a favorite among everyone who has followed me throughout my career, and also among my family. I could say it's the most famous cake in my collection. Everyone asks me for it; it's delicious and super easy, which is why I chose it to be the cover photo for my new book of 100 cakes you can find at Vivanda and Plaza Vea. INGREDIENTS 1 1/2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1 cup plain, non-drinkable yogurt at room temperature 1 cup white sugar 3 large free-range eggs at room temperature 2 teaspoons lemon zest 1/2 teaspoon vanilla extract 1/2 cup oil 1/4 cup white sugar for sprinkling 1/4 cup sliced ​​almonds PREPARATION Preheat the oven to 350°F or 180°C. Grease and flour a 27 x 12 x 7 cm rectangular pan and line the bottom with greased and floured parchment paper. In a bowl, sift together the flour, baking powder, and salt. In a separate bowl, whisk together the yogurt, white sugar, eggs, lemon zest, and vanilla extract. Gradually add the sifted dry ingredients to the wet ingredients. Finally, add the oil and mix well with the whisk. Pour the batter into the prepared pan and sprinkle with sugar and flaked almonds. Bake for 50 minutes without opening the oven. After that time, open the oven and insert a toothpick into the cake. If it comes out clean, the cake is done. Place the pan on a wire rack and let it cool slightly. When the cake is lukewarm, unmold it onto the rack. Try it and let me know what you think!