The yogurt cake is a simple and genuine dessert, loved for its soft texture and delicate flavor. Prepared with simple ingredients, this version is perfect for an impeccable result: a soft, fragrant, and perfectly balanced cake. It is ideal for breakfast, a snack, or as a base enriched with hazelnut spread in the middle, jam or chocolate chips. A dessert that conquers with its simplicity and brings the scent of home to the table.
If you like soft cakes, try the hot milk cake, the Nene’s ring cake or the marble ring cake. Also try the ricotta ring cake!
Let’s get to work and prepare the yogurt cake together
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OTHER DELICIOUS CAKES
Yogurt and Blueberry Cake
Cream, Jam, and Almond Cake
Soft and Fat-Free Peach Cake
Soft Apple and Orange Cake
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the preparation of the yogurt cake
- 4 Eggs
- 7 oz Sugar
- 2/3 cup Plain yogurt
- 1 2/3 cup 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 peel
- 2 tbsp Powdered sugar
Tools
- Electric beaters
- Springform pan 8.5 inches
- Hand whisk
Preparation for the yogurt cake
Start by cracking the eggs and carefully separating the yolks from the whites. Beat the whites with half of the sugar. They should be very stiff, and to do this, it’s necessary to gradually add the sugar a little at a time.
Then, beat the yolks with the remaining sugar. Add to the yolks the melted and cooled butter, yogurt, and flour sifted with cornstarch and baking powder. Mix with a hand whisk, add the salt and grated lemon peel, finishing with the egg whites, incorporating them in two or more batches.
Mix very gently to not deflate them. Butter and flour a springform pan with a diameter of 8.5 inches, pour the mixture. Preheat the static oven to 356°F, bake and cook for about 50 minutes, still doing the toothpick test. Let it cool, remove from the pan, and sprinkle with plenty of powdered sugar.
Storage
You can store the cake for 4-5 days under a glass dome.
