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Preheat the oven to 175°C (350°F) and grease a 25x13cm (9×5 inches) loaf pan or line it with parchment paper.
In a large bowl, beat the eggs with a pinch of salt until slightly frothy.
Add the sugar, oil, yogurt, lemon zest, and lemon juice to the eggs. Whisk until smooth and well combined.
Sift in the flour and baking powder, then gently fold the dry ingredients into the wet mixture using a spatula or whisk. Be careful not to overmix.
Stir in the candied fruit, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Slice and enjoy with a dusting of powdered sugar or a drizzle of lemon glaze, if desired.
Serving Suggestions:
Serve the cake warm or at room temperature with a side of fresh whipped cream or vanilla ice cream.
For a citrusy burst, drizzle the cake with a lemon glaze made from powdered sugar and lemon juice
Pair with a cup of tea or coffee for a refreshing afternoon snack.
Cooking Tips:
To prevent the candied fruit from sinking to the bottom, lightly toss them in flour before adding them to the batter.
You can substitute Greek yogurt for a thicker texture and richer flavor.
For an extra lemony flavor, add more lemon zest or a dash of lemon extract to the batter.
Nutritional Benefits:
Eggs provide high-quality protein and essential vitamins.
Yogurt offers a good source of calcium and probiotics for gut health.
Lemon juice and zest are rich in vitamin C, boosting immunity and offering antioxidant benefits.
The oil used in this recipe helps maintain the cake’s moist texture without adding butter.
Dietary Information:
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