Lemon and Yogurt Soft Cake (Without Butter): The Light and Fragrant Recipe.
Forget the heaviness of butter, this cake is a cloud of lightness that will captivate you with its fresh flavor and moist texture. The secret lies in the yogurt, which adds softness without weighing it down. Perfect for breakfast, a snack, or as a light dessert. This cake embodies simplicity, but with a result that will surprise you. The acidity of the lemon blends divinely with the creaminess of the yogurt, creating a balanced and irresistible flavor. It’s a dessert that smells like home, yet has the elegance of a pastry shop dessert.
The Secret of Softness: Yogurt and Lemon, a Perfect Pair
The true strength of this lemon and yogurt soft cake (without butter) is its creamy heart and unmistakable flavor. The yogurt, with its acidity, not only replaces the butter making the dessert lighter and more digestible, but reacts with the baking powder creating incredible softness, almost impalpable. It’s the secret ingredient for a moist texture and a softness that lasts for days. The lemon zest, then, is the true protagonist of the taste. Its intense and fresh citrus fragrance permeates the batter, making every bite an explosion of flavor. It’s not just a cake, but a sensory experience that will make you feel like you’re strolling through a citrus grove under the sun. It’s proof that true goodness lies in the quality of the ingredients and their perfect harmony.
Below are other lemon desserts:
- Difficulty: Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 10 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 251.52 (Kcal)
- Carbohydrates 34.86 (g) of which sugars 20.32 (g)
- Proteins 6.15 (g)
- Fat 10.77 (g) of which saturated 2.38 (g)of which unsaturated 7.81 (g)
- Fibers 0.54 (g)
- Sodium 154.28 (mg)
Indicative values for a portion of 235 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 ⅔ cups all-purpose flour
- cup Greek yogurt
- cup sugar
- 3 eggs
- cup vegetable oil (sunflower or corn)
- 1 packet baking powder
- 1 lemon (grated zest)
- 1 pinch salt
Tools
- Electric Whisk Philips Series 5000 Mixer – Powerful 450W Motor, Conical Whisks for Soft Doughs, 5 Speeds + Turbo, Easy Ejection, Cable Clip, Ergonomic and Easy to Clean Design (HR3741/00)
- Pan Springform Pan – Cake Pan – Cake Mold 20/22/24/26/28 cm – Nonstick Round Baking Tray 5 PCS, Removable Bottom, Waterproof, Leakproof, For Cakes, Pizza, Quiche (Black)
Steps for lemon and yogurt soft cake (without butter)
Prepare the batter: In a large bowl, beat the eggs with the sugar and a pinch of salt until you get a light and frothy mixture.
Add the wet ingredients: Gradually pour in the vegetable oil, continuing to beat with the whisk. Add the Greek yogurt and the grated lemon zest, gently mixing with a spatula.
Incorporate the dry ingredients: In a separate bowl, sift the flour with the baking powder. Incorporate the dry ingredients into the wet batter, little by little, mixing with a spatula from bottom to top to keep the mixture airy.
Bake: Pour the batter into a bundt or cake pan of 9-10 inches, previously buttered and floured. Bake in a preheated static oven at 340°F for about 35-40 minutes.
Test for doneness: Do the toothpick test: if it comes out clean, the cake is ready. Remove from oven and let it cool completely before removing from the pan.
Decorate and serve: Dust the cake with powdered sugar or, if you prefer, decorate with a lemon glaze.
Storage for lemon and yogurt soft cake (without butter)
Store at room temperature in a closed container, a cake holder, for 3/4 days
