Ingredients :

• Plain yogurt — This is what gives it that particular texture — moist without being dense, airy without being fragile. A classic whole milk yogurt, the 125 g kind found everywhere. Avoid low-fat versions: they contain more water and the texture suffers. Plain or Greek, both work very well.
• Vegetable oil or melted butter — Oil provides a moisture that lasts longer — the cake remains tender even the next day. Melted butter brings more flavor, a slightly nutty taste. If you have guests the same day, go for butter. If you’re preparing the day before, use oil.
• Lemon — Get an organic lemon if you can — you’re using the zest, and on a non-organic lemon, it’s better to avoid it. Zest first, juice second. The zest concentrates most of the fragrance, while the juice adds the acidity that balances the sugar. Don’t skimp: a generous zest makes all the difference between a cake that really smells of lemon and one that just looks like it.
• Eggs — Take them out of the fridge when you preheat the oven. A cold egg incorporated into a batter cools it down and prevents ingredients from bonding properly. It changes the final texture — the crumb is more even with room-temperature eggs.