Whole Wheat Lemon Sponge Cake

My loved ones just left for three days in Madrid with Israel's family, leaving me home alone (yeahhh!), finally some real time to myself -and, hopefully- my cooking and blogging (can't make promises... life in the hectic lane...).
Right before they left I decided to pamper them with something sweet to snack on during the train ride, so I whipped together this cake with whatever was in the pantry.
I used a non-dairy yogurt to give it sponginess (regular yogurt works just as well), in this case it was an almond one, whose sweetness combines really well with the tangy lemon juice and zest.

Recipe follows:

Whole Wheat Lemon Sponge Cake
As in the recipe for 1,2,3 Sponge Cake, you can use the yogurt container for measuring the other ingredients. The olive oil I used was specially strong, at home we love the taste of it in everything but if you prefer a milder oil feel free to use sunflower.

Ingredients:
2 large eggs
1 non-dairy almond (or other flavor, or dairy) yogurt
1 yogurt-cup sugar
2 yogurt-cups whole wheat flour
3/4 yogurt cups extra virgin olive oil
1 teaspoon baking powder
zest and juice of 1 lemon
1 teaspoon vanilla extract
1 pinch salt

Preheat oven. Beat the eggs. Add the yogurt. Gradually add the sugar, then the flour, and finally the oil, stirring continuously but gently. Stir in rest of the ingredients. Pour into a greased pan. (This amount yields 1 loaf pan; if you want a larger cake, use 3 eggs, 2 cups sugar, 3 cups flour, 1 cup oil, 2 teaspoons baking powder.) Bake for about 20-25 minutes, until an inserted toothpick comes out dry. Sprinkle with powdered sugar.