The YOGURT CAKE is a simple yet very soft and fragrant dessert, perfect for those looking for wholesome and not overly caloric dishes, but who still don’t want to give up a proper cake either for breakfast or for an afternoon snack. It’s an extraordinarily light cake that, as you can see below, requires very few steps and little effort to make, delighting both adults and children.
If the lightness comes from the ingredients (in particular the yogurt and the oil instead of butter), the delicate yet noticeable aroma of the cake is given by the vanilla extract and, above all, the grated lemon zest, which leaves a remarkable persistence on the palate.
Given the short preparation time, I recommend making the cake, if possible, shortly before serving: still slightly warm it releases all its aroma and shows its simple but perfect indulgence.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 6 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 335.42 (Kcal)
- Carbohydrates 50.24 (g) of which sugars 30.48 (g)
- Proteins 7.04 (g)
- Fat 13.26 (g) of which saturated 2.25 (g)of which unsaturated 10.34 (g)
- Fibers 0.62 (g)
- Sodium 47.81 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3 eggs (medium, at room temperature)
- 6.35 oz granulated sugar (about 3/4 cup + 2 tbsp (180 g))
- 5 tbsp sunflower oil (about 70 g)
- 1/2 cup plain yogurt (about 125 g)
- lemon zest (unwaxed (not treated))
- 1 tsp vanilla extract
- 1.5 cups all-purpose flour (type 00) (about 180 g)
- 1 packet baking powder
TOOLS FOR YOGURT CAKE
- 1 Pan 8-inch
- 1 Bowl
- Electric whisk
- 1 Sieve
YOGURT CAKE PREPARATION
In a bowl, beat the eggs with the sugar until they are light and frothy. Add the sunflower oil and incorporate it. Add the yogurt at room temperature, the zest of an unwaxed lemon and the vanilla extract.
Mix everything and add the sifted flour with the baking powder. Work the ingredients until you obtain a smooth, homogeneous batter.
Butter and flour an 8-inch pan, pour in the batter and bake in a preheated conventional oven at 356°F for 35 minutes.Check for doneness using the classic toothpick test.
Remove from the oven and let it cool completely. Then unmold it, dust generously with powdered sugar and serve.
