sugar,1 cup
the zest of 1 large lemon
pastry flour, 1+1/2 cup
baking powder, 2 tsp
a pinch of salt
eggs, 3
full-fat yogurt, 3/4 cup
vanilla extract, 1/2 tsp
olive oil, 1/2 cup

For the optional syrup:
lemon juice, 1/3 cup
sugar, 1/3 cup
2 pints of fresh strawberries
sugar to taste
lemon juice to taste
heavy cream, 1 cup (crème fraîche, 1 cup)
sugar for the cream


Preheat the over to 350 degrees.
Prepare a pan with oil and a piece of parchment paper large enough to form an overhang along the length of the pan.
Zest the lemon into the sugar, and use a fork to press the zest into the sugar and release the oils.
Whisk together the eggs, zested sugar, yogurt and vanilla.
Sift the flour, baking powder and salt into the egg mixture and stir. When the mixture looks fairly well blended, add the oil and stir to fully incorporate.
Pour into the prepared pan and bake for 45 to 50 minutes.
Cool the cake for about 10 minutes and lift it gently out of the pan. Remove the parchment and let cool completely.

For the syrup:
Heat the lemon juice and sugar just until dissolved. Brush on the surface of the cake.
Slice the strawberries in little pieces, and add sugar and lemon juice to taste. Let them sit for about half an hour to macerate.
Whip to soft peak the cream or crème fraîche with sugar, cover the cake with the cream, add the strawberries compote and serve.

Thanks to: Chef Emanuele Murgia