Spongy yoghurt cake

.
INGREDIENTS
1 pot of yoghurt 125 g
3 pots of organic T65 flour
1.5 pots of sugar
3/4 pot of grapeseed oil
3 organic or free-range eggs
1 sachet of baking powder
The juice of half a lemon
.
INSTRUCTIONS

Preheat the oven to 180°.
Pour the yogurt into a bowl. Keep the pot, it will serve as a unit of measurement.
Add the flour, sugar and oil, then the eggs and finally the yeast. You put everything without stirring.
Pour the lemon juice, it will foam, then mix quickly with a wooden spoon. You can use an electric mixer but only beat for a few minutes.
Pour into a greased springform pan 20 cm in diameter.

Bake in the preheated oven for approximately 35 minutes.
Let the yogurt cake cool down before unmolding it.
Enjoy warm or cold