Yogurt Cake, a classic, simplicity and softness in every bite!
Today I want to share with you one of my family’s most beloved recipes, in both the classic version and also in a gluten-free version for me: the yogurt cake.
This delicious cake is true comfort food, perfect for any occasion, whether it’s for a delicious breakfast, a tasty snack, or a coffee break.
Its preparation is simple and quick, it requires easily available ingredients, and, even better, it lends itself to various variations.
You can enrich it with chocolate chips for a greedy touch (my child’s favorite version), add fresh fruit for a note of freshness or create a delicious cocoa swirl.
Of course, don’t worry, for the gluten-free yogurt cake, just replace the flour with a gluten-free mix to enjoy this wonder even without gluten.
As with most of my recipes, I used seed oil in this one too, but if you prefer, you can replace it with 7 oz of butter, the result will be excellent!
Follow the recipe and let yourself be conquered by this dessert that, I am sure, will also become your favorite!
Below are more ideas 😉
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 eggs (at room temperature)
- 9 oz sugar
- 1 cup yogurt
- 3.5 oz vegetable oil
- 1.2 cups all-purpose flour (can be replaced with a gluten-free mix)
- 0.4 cups potato starch
- 1 packet baking powder
- 1 pinch salt
- 1 teaspoon vanilla extract
- 1 lemon (grated zest)
Steps
First preheat the oven to 356°F and prepare the ingredients, it’s always better to have the eggs at room temperature.
In a large bowl, beat the eggs with the sugar for 4/5 minutes using an electric mixer, then gradually add the oil while still beating, along with the pinch of salt, the vanilla, and the grated lemon zest.
Proceed by adding the yogurt and finally incorporate the sifted flour with potato starch and baking powder.
We are ready for baking, pour the mixture into a 9/10 inch pan lined with parchment paper, level it, and bake at 356°F for 35 minutes.
Of course, every oven is different, always check the cake towards the end of baking and do the toothpick test before removing it from the oven.
👉As always, I recommend keeping the cake well sealed, in a cake holder or under a dome, this will keep it soft for several days!
👉If you tried my recipe, let me know in the comments, but most importantly, let me know if you liked it!!
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