It’s true that simple things are always the best, just like this yogurt cake, tall, soft, and fragrant.
Few ingredients but above all, few minutes to prepare it and it’s so easy to make that if you have kids at home, you can have fun letting them play as ‘little pastry chefs.’
It’s the classic perfect dessert for the whole family’s snack and breakfast, the one to dip in milk in the morning or in afternoon tea during autumn days, that dessert with no pretensions and no wow effects but that can comfort you with every bite.
It’s made with eggs, sugar, flour mixed with potato starch, oil, yogurt, aroma, and baking powder to work its magic in the oven. A sprinkle of powdered sugar will make it even sweeter and more inviting.
Now take a minute to read the recipe and then… let’s cook and eat!!
See also
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 3/4 cups all-purpose flour
- 1/4 cup potato starch
- 1 cup sugar
- 3 eggs
- 1/2 cup vegetable oil
- 1 jar plain natural yogurt
- 1 pinch salt
- to taste lemon zest
- to taste vanilla extract
- 1 packet baking powder
- to taste powdered sugar (for the surface)
Tools
- 1 Mixer
- 1 Bowl
- 1 Sieve
- 1 Spatula silicone
- 1 Springform Pan 8 in
- 1 Parchment Paper
- 1 Cooling Rack
Steps
To prepare the yogurt cake, it will really take you just a few minutes and then you’ll just have to wait for the magic to happen in the oven.
First, gather the eggs together with the sugar in a bowl and, using an electric mixer, beat them until they become light and fluffy.
Continue by adding the yogurt, oil, and flavorings, I used grated lemon zest and vanilla extract. Continue mixing.
At this point, add the sifted dry ingredients: flour, potato starch, and baking powder, and finally a pinch of salt.
Turn on the mixer and continue mixing until all the dry ingredients are incorporated and you have obtained a homogeneous batter.
Transfer the batter into a springform pan in which you have lined both the bottom and the sides with parchment paper (alternatively, butter and flour the pan).
Bake your yogurt cake in a preheated static oven at 350°F for about 40 minutes, always doing the toothpick test before taking it out.
Once out of the oven, let it cool on a cooling rack before removing from the pan and dusting the surface with powdered sugar 😉.
