The soft yogurt cake is wholesome, perfect for soaking in milk or serving with tea. This dessert is also called 7 jars because the unit of measurement for weighing the ingredients is the 125 ml yogurt jar. I also recommend trying the mother-in-law cake and the coconut and nutella cake. On the blog, you will also find a section dedicated to breakfast sweets. Now, I’ll leave you with the recipe, kisses, Chicca!
If you’re looking for breakfast cakes, take a look at these:
- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 10
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons, Spring, Autumn
- Energy 259.58 (Kcal)
- Carbohydrates 34.82 (g) of which sugars 12.27 (g)
- Proteins 5.05 (g)
- Fat 12.19 (g) of which saturated 2.74 (g)of which unsaturated 8.84 (g)
- Fibers 0.46 (g)
- Sodium 31.39 (mg)
Indicative values for a portion of 65 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 jar yogurt
- 2 jars all-purpose flour
- 1 jar potato starch
- 3 eggs
- to taste vanilla essence
- to taste lemon zest
- 2 jars sugar
- 1 jar peanut oil
- 1 packet baking powder for desserts
Tools
- 1 Pan
- 1 Mixer
- 2 Spatulas
How to Make Soft Yogurt Cake
In a bowl, beat the eggs with the sugar, grated lemon zest, and vanilla essence.
Next, pour in the oil gradually and then the yogurt, mixing continuously until a well-combined batter is obtained.
Incorporate 1 jar of potato starch and 2 jars of all-purpose flour, mix well, then add the sifted baking powder, mix until a smooth and homogeneous batter without lumps is obtained.
Butter and flour a 9″ springform pan and pour the batter into the pan. Bake at 350°F in a conventional oven for about 40 minutes. Always do the toothpick test; insert it in the center, if it comes out dry, it means the cake is ready to be taken out of the oven.
Preservation and Variations for the Soft Yogurt Cake
The super soft yogurt cake can be stored under a cake dome for up to 3-4 days. You can add lightly floured chocolate chips or diced apples to the batter. You can use any yogurt, even fruit-flavored, but I prefer plain whole yogurt.
