Skip the kitchen scales and try this easy to make citrus, fruit and Greek yoghurt dessert.

For years, I didn’t like baking. I wasn’t very good at it, I didn’t have the right tools, and I got demotivated when a bake came out of the oven a failure. But later, I discovered that there’s nothing more magical than pulling off a perfect bake. The experience taught me a few things. 1) baking is just easier with the right tools, and 2) if you like to freestyle, you’re better off finding another hobby. 

Still, there is a recipe that breaks both these rules, like this light summer cake where 1) you don’t need any special tools, and 2) you don’t need to measure precisely (in fact, you don’t even need a kitchen scale). I decided to make this cake extra fresh with a generous amount of citrus. With summer fruits of your choice, you can make the cake even more colourful and that little bit richer in healthy nutrients. 

Cooking time: 1 hour 

Serves: 8 

Ingredients:  

• 150 g Greek yoghurt 
• 2 containers of sugar (use the empty yoghurt container for measuring) 
• 3 large eggs 
• 1 container of vegetable oil (use the empty yoghurt container for measuring) 
• 1 tsp vanilla extract 
• 3 containers of all-purpose flour (use the empty yoghurt container for measuring) 
• 1 tbsp baking powder 
• A pinch of salt 
• Zest of 1 lemon  
• Zest of 1 orange 

Toppings (optional): 

• 8 tbsp Greek yoghurt 
• Summer fruit of choice (berries are a good choice) 
• Powder sugar 

Steps:  

1. Preheat the oven to 180°C, grease and flour a 25cm round cake pan.
2. In a large mixing bowl, empty the Greek yoghurt container. Use the empty yoghurt container to measure the sugar. Use a spatula to clean the sides of the container, you will need it again later. 
3. Add the eggs to the mixture, one at a time, and whisk until smooth.
4. Add the vegetable oil (using the container) and the vanilla extract. Stir well to combine. Clean the container with kitchen paper before using it for the flour. 
5. In a separate bowl, mix the flour, baking powder and a pinch of salt. Add this dry mixture to the wet ingredients, stirring until well incorporated.
6. Add the lemon zest, orange zest and mix again.
7. Pour the batter into your prepared cake pan and smooth the top.
8. Bake for 30-40 minutes, or until a toothpick inserted in the centre comes out clean.
9. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Dust with powdered sugar. 
10. Serve with some extra Greek yoghurt and with the summer fruit of your choice.