The YOGURT LOAF CAKE is an easy and delicious homemade cake. Made without butter and with little fat, it’s light, while the batter, thanks to the potato starch, is soft and fragrant.
It’s the perfect cake to start the day in the best way or to enjoy as a snack with a cup of tea. You’ll see it will win everyone over for its simplicity and for its delicate yet delicious aromas.
Making it will be really child’s play and will take you very little time. In short, it’s the grandmother’s cake we’d all like to always have in the pantry…
If you want to make a loaf cake with fruit inside, try the one with ricotta, pear and chocolate or the one with banana and walnuts.
SEE OTHER LOAF CAKES FOR BREAKFAST:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 8 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 229.05 (Kcal)
- Carbohydrates 33.48 (g) of which sugars 16.08 (g)
- Proteins 5.02 (g)
- Fat 9.33 (g) of which saturated 1.67 (g)of which unsaturated 7.18 (g)
- Fibers 0.43 (g)
- Sodium 79.90 (mg)
Indicative values for a portion of 75 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
- 2 eggs (medium, at room temperature)
- 1/2 cup granulated sugar ((about 100 g))
- 2/3 cup plain yogurt (at room temperature (about 150 g))
- 1/3 cup milk (at room temperature (about 70 ml))
- lemon zest
- 1/4 cup sunflower oil ((about 60 g))
- 1 1/4 cups all-purpose flour ((about 150 g))
- 1/3 cup potato starch ((about 40 g))
- 2 1/2 tsp baking powder ((about 10 g))
- pinch salt
- to taste powdered sugar
Tools
- 1 Bowl
- Hand mixer
- 1 Sieve
- 1 Loaf pan
Steps
The preparation of the YOGURT LOAF CAKE is very easy and quick. The only precaution is to make sure that all the ingredients used are at room temperature.
Place the eggs, sugar and a pinch of salt in a bowl and beat them with a hand mixer until pale and fluffy.
Add the milk, yogurt and lemon zest and mix well.
Add the sunflower oil and incorporate it well. Finally, add the sifted flour, potato starch and baking powder. Gently fold until you obtain a smooth batter.
Butter and flour an 8-inch loaf pan and pour in the batter. Bake the yogurt loaf cake in a preheated conventional (non-fan) oven at 356°F and bake for 45 minutes.
As always, check the baking by doing the classic toothpick test.
When your yogurt loaf cake is baked, turn off the oven, leave the door ajar and keep it inside for another 10 minutes.
Then remove it from the oven and let it cool completely.
Once cooled, unmold it and dust with powdered sugar.
STORAGE
Store the YOGURT LOAF CAKE at room temperature under a glass dome or wrapped in plastic wrap.
