Zucchini cake with yogurt and lemon

Name: zucchini cake with yogurt and lemon
Total time: 15 min
Yield: 8
Ingredients: 250 gram soft butter; 150 gram white caster sugar; 3 egg; 1 lemon; 100 milliliters full yogurt; 1 zucchini; 250 gram self raising flour

Ingredients

Directions

Preheat the oven to 160ºC.
Beat the butter with the bastard sugar with a mixer. Add the eggs one by one and beat to an airy white cream.
Add the lemon zest, juice and yogurt and whisk until everything is mixed well. Stir in the zucchini with a spoon and season with a pinch of salt.
Sift the flour above the bowl and beat it quickly.
Pour the batter into the cake tin and fry the cake in the middle of the oven for about 1 hour.
Take the courgette cake out of the oven and let it cool down. Pour the cake on a plate and allow to cool completely.