190 gr. all purpose flour
10gr. baking powder
½ tsp salt
200 gr. DODONI sheep’s yogurt
200 gr. sugar
3 large eggs
3 tsp tangerine zest
2 tsp vanilla extract
150 gr. DODONI fresh sheep’s butter
Weigh all the ingredients. Preheat the oven to 180οC. Melt the butter.Grease or cover a loaf pan with parchment paper.
Sift together the flour, baking powder and salt into a bowl.
In another bowl beat together the melted butter, sugar, eggs, zest, vanilla extract and yogurt, using either a hand mixer or an eggbeater, for about 2-3 minutes until you have a fluffy batter.
Add the flour mixture into the egg batter and mix gently, using a baking spatula.
Pour the cake batter into the prepared loaf pan and even its surface using the baking spatula.
Bake the cake for about 50 minutes, at 180oC. Let cool at room temperature for 10 minutes, then remove from the pan and place on a rack so that it cools completely before serving.