Preheat the oven to 180°C and line a baking tin (approx. 20 cm in diameter) with baking paper.
In a large bowl, beat the eggs and honey until light and fluffy.
Add the yoghurt and yeast
Add the Greek yoghurt and lemon zest to the egg and honey mixture, mix well.
Add the yeast and mix until you have a smooth and homogeneous batter.
Bake the cake
Pour the mixture into the muffin tin and level the surface with a spatula.
Bake for approximately 35-40 minutes or until the top is golden brown and a toothpick inserted into the centre comes out clean.
Serve
Let cool completely, then remove from the tin and decorate with fresh fruit or berries if desired. Enjoy your meal!
This cake is soft, light and naturally sweet, also perfect for breakfast or as a light dessert.
