Lemon and Yogurt Ring Cake

Heat the oven to 170°C fan. Grease a 20 cm ring tin with oil and dust it with flour, tapping out any excess.

Beat the eggs and sugar together for 4–5 minutes, until pale, thick and fluffy. This step helps give the cake its light texture, so beat thoroughly before adding the other ingredients.

With the mixer on low, slowly incorporate the olive oil. Mix in the yogurt, lemon zest, lemon juice and vanilla extract, if using.

Sift the flour, baking powder and bicarbonate of soda together with the salt. Gently fold the dry ingredients into the wet mixture just until no dry flour remains. Avoid overmixing, which can make the crumb less tender.

Pour the batter into the prepared tin, filling it no more than two-thirds full. If there is excess batter, bake it separately rather than overfilling the tin.

Bake at 170°C fan for 30–35 minutes. Check with a skewer, which should come out clean, or check that the centre has reached 95°C.

Leave the cake in the tin for 10–15 minutes, then carefully unmould and cool completely on a rack. Dust with icing sugar once cool.