Lemon snack cake
Formula
- 180 g flour
- 150 g sugar
- 6 g baking powder
- 2 g soda
- 3 g salt
- 180 g yogurt
- 2 eggs
- 100 g oil
- zest of 1 lemon
Method
- Start. Whisk dry ingredients. Whisk yogurt, eggs, oil, and zest separately.Watch for: Scrape the bottom and sides once, then stop at the texture described; extra mixing can add air or develop unwanted gluten.
- Then. Fold together and spread in an 8-inch lined pan.Watch for: Cut through the center and sweep up the side while rotating the bowl; stop when the last dry streak disappears so you preserve air and tenderness.
- Finish. Bake 28–34 minutes; cool, then dust or glaze.Watch for: Begin checking at the early end of the range; use the stated color, movement, or internal-temperature cue rather than time alone. Apply a thin, even coat and keep it off cut edges or seams unless the step says otherwise.
The concept
Chemical leaveners release carbon dioxide, but their timing and acid requirements differ.