كيك الليمون

We bring out the eggs and butter to reach room temperature.

We zest the 3 lemons carefully, avoiding the white bitter part.

We place the eggs, sugar, softened butter, and lemon zest in the mixing bowl and beat until creamy and well blended.

Mix ¾ cup yogurt with 5 tablespoons lemon juice and 1 tablespoon white vinegar, then add the mixture to the blender.

We turn on the mixer at low speed to combine the liquids.

We gradually add the flour, baking powder, baking soda, and salt in two additions, mixing slowly.

We mix until the batter becomes smooth and fully incorporated.

We grease the cake pan with tahini (or butter and flour), then pour in the batter and smooth the top.

We bake the cake in a preheated oven at 175°C (350°F) for 35–40 minutes or until a toothpick comes out clean.

We let the cake cool slightly, then turn it out onto a cooling rack.

Prepare the glaze by mixing 1 cup powdered sugar, 2 Tbsp lemon juice and 1 Tbsp milk until smooth.

We pour the glaze over the cooled cake, slice, and serve