7 Jars Cake is an incredibly easy dessert and super quick, perfect for breakfast or a snack. You can change the version of the seven jars cake each time you make it by simply changing the flavor of the yogurt. I love the lemon version, where I add lemon zest to make it even more aromatic and tasty, or the simpler version with vanilla yogurt. If you are lactose intolerant, you can use lactose-free yogurt. The 7 jars cake is very soft and stays moist for 2-3 days at room temperature in a cake container with a lid. The recipe is for a bundt pan of 8.5 or 9.5 inches in diameter. Now let’s see how to make the 7 jars cake, and if you try it, let me know. Barbara

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Difficulty: Very easy
Cost: Economical
Preparation time: 5 Minutes
Portions: 8
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients for preparing the 7 Jars Cake

1 jar Yogurt
2 jars all-purpose flour
1 jar cornstarch
2 jars sugar
1 jar sunflower oil
3 eggs
1 pinch salt
1 teaspoon vanilla essence
1 packet baking powder
1 lemon (zest)
as needed powdered sugar

Tools

Bundt Cake Pans

How to prepare the 7 Jars Cake

Let’s start making the 7 jars cake, pour one jar of yogurt into a bowl, then wash the jar with water and dry it.
Add 2 jars of flour,
1 jar of cornstarch,
2 jars of sugar,
and a jar of sunflower oil.
Now add the eggs,
a pinch of salt,
one teaspoon of vanilla essence,
the baking powder
and grate the zest of one lemon.
Mix well with electric beaters until you obtain a creamy and homogeneous mixture,
Oil the bundt pan and flour it, removing any excess flour, pour in the mixture, and bake in a preheated static oven at 350°F for 50 minutes. Before removing it from the oven, do the toothpick test, and if it’s still undercooked, bake for another 10 minutes. The cooking time varies considerably from oven to oven.
When the 7 jars cake is cooked, remove it from the oven, let it cool in the pan, and only when it’s completely cool, invert the cake onto a serving plate and sprinkle with powdered sugar.
Slice and serve.