The yogurt cake is a simple and wholesome dessert, perfect for those seeking perfection with home-flavored ingredients. In this version, the softness is guaranteed by the addition of cornstarch and milk, creating a light and velvety texture. It is the ideal recipe for a rejuvenating breakfast or a healthy snack, enjoyed plain or enriched as desired. A vegetarian dessert that conquers at the first bite for its incredible softness.
If you like soft cakes, try the hot milk cake, the Nene’s cloud bundt cake or the marbled bundt cake. Also try the ricotta bundt cake!
Let’s get to work and prepare the yogurt cake together
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OTHER DELICIOUS CAKES
Yogurt and Blueberry Cake
Jam and Almond Cream Cake
Peach Cake Soft and Fat-Free
Soft Apple and Orange Cake
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 8 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing the yogurt cake
- 4 Eggs
- 7 oz Sugar
- 5.3 oz Plain yogurt
- 1 3/4 cups All-purpose flour
- 1/3 cup Cornstarch
- 2/3 cup Butter
- 1 packet Baking powder
- 1 pinch Salt
- 1/3 cup Milk
- 1 Grated lemon zest
- 2 tablespoons Powdered sugar
Preparation for making the yogurt cake
Start by breaking the eggs and carefully separating the yolks from the whites. In a bowl, beat the egg whites to very stiff peaks with half of the sugar (100 g). The secret to perfect peaks is to add the sugar gradually, a little at a time, continuing to beat until the mixture is shiny and firm.
In another bowl, beat the yolks with the remaining sugar (100 g). Once you have a light mixture, add the melted and cooled butter, yogurt, and milk. Mix well to combine all liquids before moving to the dry ingredients.
Sift the flour together with the cornstarch and baking powder, then add them to the yolks. Use a hand whisk to incorporate the mixture without forming lumps. Finally, add the pinch of salt and grated lemon zest for that fresh and fragrant note that characterizes the cake.
Finish by gently folding the beaten egg whites into the mixture in two or more additions. Stir very delicately, moving from bottom to top, to avoid deflating them. Pour the batter into a springform pan (22 cm diameter) previously buttered and floured. Bake in a preheated static oven at 180°F for about 50 minutes, performing the toothpick test before removing from the oven. Serve with powdered sugar.
Tips
The egg whites technique: In this recipe, the softness depends on the air incorporated. When beating the egg whites, ensure the bowl and beaters are perfectly clean and free of fat traces (like yolk), otherwise, they will never become firm and shiny like a cloud.
Gradual incorporation: When folding the egg whites into the batter, use a spatula (rubber scraper) and not a whisk. Proceed with circular motions from bottom to top, rotating the bowl. If you’re in a hurry and mix vigorously, the cake won’t rise.
Melted butter: Remember to melt the butter at the beginning of the recipe. It must be completely cold (or just warm) when adding it to the yolks: if it is too hot, it might “cook” the eggs and compromise the leavening.
The right pan: For this amount, a 22 cm pan is ideal for a high cake that can be cut into scenic slices. If using a 26 cm pan, the cake will be lower and the baking time will decrease to about 35-40 minutes.
Variants
Bicolor yogurt cake: Divide the final batter into two parts. In one, add 15 g of sifted cocoa powder and an extra tablespoon of milk. Pour the two mixtures alternately into the pan for a marbled effect.
Orange Aroma: If you don’t have organic lemons, you can replace the zest with that of an orange and add a pinch of cinnamon for a more autumnal and warm version.
With Fresh Fruit: You can enrich the cake surface with apple slices or fresh blueberries before baking. Thanks to the hefty consistency of this batter, the fruit won’t sink completely to the bottom.
Chocolate Chips: For chocolate lovers, add 60 g of chocolate chips. The trick to prevent them from sinking? Leave them in the freezer for 15 minutes and then lightly coat them with flour before incorporating into the batter.
Storage
At room temperature: The yogurt cake remains incredibly soft for 4-5 days. The secret is to store it under a glass dome or in an airtight cake container to prevent air from drying it out.
In the refrigerator: If the season is very hot or if you have filled the cake with creams, store it in the fridge, but remember to bring it to room temperature at least half an hour before consuming to regain its softness.
In the freezer: This cake is perfect for freezing. You can freeze it already cut into slices, wrapped individually in plastic wrap. It keeps for up to 2 months: simply leave it to thaw at room temperature or microwave it for 20 seconds for a breakfast like fresh-made.
Frequently Asked Questions
Can I use Greek yogurt?
Yes, you can, but since it’s thicker and less acidic, the batter might be slightly denser. In this case, I recommend adding an extra tablespoon of milk to balance the moisture.
Can I replace butter with oil?
In this specific recipe, butter provides a unique “bakery” texture and taste. If you prefer oil, replace the 150 g of butter with 120 ml of vegetable oil (sunflower or peanut), but the final texture will be slightly different.
Why did the cake form a dome or crack?
This usually happens when the oven is too hot or the pan is placed too high. If you see it cracking early, lower the temperature to 170°C and continue baking.
If I don’t have cornstarch, what can I use?
You can replace the 50 g of cornstarch with the same amount of potato starch or, alternatively, with more all-purpose flour (though with starch it will stay much softer).
