The 7-yogurt-pot cake is the quintessential homemade cake, celebrated for its simplicity and for the original measuring method that does not require a scale. Using the yogurt pot as a unit of measure gives a perfectly balanced batter, made incredibly airy thanks to the egg white separation technique. The addition of cornstarch and extra virgin olive oil guarantees a softness that lasts for days, while the scent of lemon zest evokes flavors of old-fashioned snacks. It is a versatile and genuine homemade cake, ideal for those who want a tall and fluffy result with few and simple steps. Follow my technical tips to whip the egg whites to perfection and achieve impeccable leavening!
If you love fluffy cakes try the lemon loaf, the 12-spoon apple cake, the hot milk cake or the Nuvola Nene ring cake.
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OTHER SOFT CAKE RECIPES
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Cooking time: 50 Minutes
- Portions: 8 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing the 7-yogurt-pot cake
- 1 pot plain yogurt (natural) (125 g / 4.4 oz (≈1/2 cup))
- 2 cups all-purpose flour (00) (≈250 g)
- 1 cup cornstarch (≈125 g)
- 1 1/4 cups granulated sugar (≈250 g)
- 1/2 cup extra virgin olive oil (≈125 ml / 4.2 fl oz (≈8 tbsp))
- 1 sachet baking powder (≈16 g (about 4 tsp))
- 3 eggs
- 1 pinch salt
- to taste grated lemon zest
- 1 tablespoon
Tools
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- Hand whisks
- Electric beaters
- Cake pan 8.66 in diameter
Steps to prepare the 7-yogurt-pot cake
To make your soft 7-yogurt-pot cake, start by carefully separating the yolks from the whites into two separate bowls. Whip the egg whites to stiff peaks with a pinch of salt using electric beaters: this is the fundamental technical step that will make the cake tall and light, acting as a natural physical leavening. In another bowl, combine the plain yogurt (keep the pot for subsequent measurements), the sugar, the extra virgin olive oil and the yolks. Mix vigorously until you have a creamy, homogeneous and fragrant base, where the fats from the oil and yogurt are perfectly emulsified with the watery part of the eggs.
Using the cleaned yogurt pot, add to the liquid mixture the 2 pots of all-purpose flour, the pot of cornstarch and the sachet of baking powder, sifting everything together to avoid lumps. Add the grated lemon zest, which will give a fresh and persistent aroma. Stir with a manual whisk until you obtain a smooth, dense batter. The combination of flour and starch is the secret to a fine-crumbed yogurt cake; sifting also ensures the baking powder is evenly distributed, guaranteeing an even dome rise during baking.
Transfer the batter into a buttered and floured pan and bake at 356°F for about 50 minutes on the middle-lower shelf of the oven. If the surface browns too much, cover it with a sheet of aluminum foil. Once ready, let it cool completely: you will obtain a soft and fragrant yogurt cake, perfect to enjoy plain or topped with a generous dusting of powdered sugar.
Pour the batter into a previously buttered and floured pan (recommended diameter 9.5 in). Bake in a preheated conventional oven at 356°F for about 50 minutes, placing the pan on the middle-lower rack to encourage lift from below. If towards the end of baking you notice the surface darkening too much, gently cover it with a sheet of aluminum foil without shaking the pan. Once out of the oven, let the cake cool completely before unmolding. You will obtain a soft and very fragrant yogurt cake, which you can finish with a generous sprinkle of powdered sugar before serving.
Tips for a perfect result
Consistent measuring unit: Remember that the “yogurt pot” must always be the same for all ingredients to maintain the correct chemical proportions between fats, sugars and powders in your 7-yogurt-pot cake.
Room temperature eggs: Whites whip much better and faster if they are not cold from the fridge. This allows you to incorporate more air, ideal for a fluffy cake.
Toothpick test: Because every oven is different, after 45 minutes check the cake with a wooden skewer: it should come out dry and without wet batter in the center.
Delicious variations
Chocolate chips: If you love indulgence, add half a pot of dark chocolate chips lightly floured to the final batter; they pair wonderfully with the lemon aroma.
Fruit yogurt: You can replace plain yogurt with apricot yogurt or berry-flavored yogurt to give a different taste note and a livelier crumb color.
Orange version: Replace the lemon zest with the zest of a organic orange and add a tablespoon of its juice for a more wintery and intense citrus variation.
Storage
At room temperature: The cake stays soft and fragrant for 3-4 days if kept under a glass dome or in an airtight container.
In the freezer: You can freeze the homemade cake in slices, individually wrapped in plastic wrap. Just let them defrost at room temperature to recover the original aroma.
Rewarming: If after a few days it loses some softness, pass it in the microwave for 10 seconds: the heat will reactivate the moisture from the plain yogurt.
Now it’s your turn!
The 7-yogurt-pot cake is the symbol of family breakfasts. Its ease of preparation and feather-light texture make it a favorite with young and old alike.
How do you prefer to enjoy it? With a cup of hot tea or dunked into cold milk? Let me know in the comments if the yogurt-pot method made your life easier in the kitchen and if your cake rose tall and fragrant as you hoped!
FAQ (Questions and Answers)
Can I use seed oil instead of olive oil?
Certainly! If you prefer a more neutral taste, sunflower oil is an excellent alternative. Olive oil gives a more rustic and aromatic aftertaste.
Why did the cake sink?
You may have deflated the egg whites during incorporation or the baking powder was expired. Also make sure not to open the oven before 35-40 minutes to avoid interrupting the air lift of your 7-yogurt-pot cake.
Can I use Greek yogurt?
Yes, but being thicker, the batter will be heavier. In this case, add a tablespoon of milk to slightly loosen the mixture before folding in the egg whites to keep the yogurt cake soft.
