The yogurt cloud cake is a dessert with a unique fragrance and softness. I wanted to prepare a nice soft cake for breakfast and made one rich in yogurt that melts in your mouth! The yogurt cloud cake is delicious, simple, and without butter, very good on its own but also perfect to fill with your preferred filling, perfect also for a snack or as a school snack, and it remains soft for days, even up to a week, just follow a simple trick!
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 8-inch to 9.5-inch pan
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 cup plain yogurt
- 1 3/4 cups all-purpose flour
- 3/4 cup sugar
- 1/2 cup vegetable oil
- 1/2 cup potato starch
- 3 eggs
- 1 packet baking powder
- 1 lemon zest
- to taste vanilla
- to taste powdered sugar
Steps
● The yogurt cloud cake is very simple and quick to prepare. First, beat the eggs with sugar and vanilla until they become light and frothy.
● Gradually add the oil, mixing with beaters. Add the room temperature plain yogurt, flour, potato starch, baking powder, grated lemon zest, and mix well all the ingredients.
● Transfer the batter into a cake tin lined with parchment paper and bake the yogurt cloud cake in a preheated oven at 350°F for about 45 minutes. Use a toothpick to check if it’s cooked.
● Remove the cake from the mold and garnish with a sprinkle of powdered sugar.
Notes:
The yogurt cloud cake can be stored at room temperature for up to a week. To ensure the cake is very soft and stays that way for days, it is crucial that both the eggs and yogurt are at room temperature, so take them out of the fridge at least 30 minutes before using.
Other yogurt cake recipes HERE
