Similar to my Apple and hazelnut yoghurt pot cake, here's a lemon version, sweet but very tangy, delicious.
1 x 125g pot of Yoghurt
2 pots sugar plus half a pot for the glaze
3 pots flour
1 packet levure chimique (1 tsp baking soda and 1 tsp baking powder should work, if you try this let me know how it worked)
1 pot sunflower oil
Preheat oven to 180°C (350°F).
Empty one pot of plain yoghurt into a mixing bowl, then rinse and dry the plastic pot.
Add 2 pots full of sugar and 3 eggs and beat together with a fork.
Add the zest of 2 lemons and a 3 drops of vanilla essence
Add 3 pots of flour and the packet of levure, then mix again
Finally add 1/2-1 pot of sunflower oil and stir again.put the mixture in a buttered cake tin.
Bake for about 40 mins.
Meanwhile, cook the juice of the 2 lemons and half a yoghurt pot of sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a plate. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in.
Next, a Pineapple version.