Yogurt plumcake, a light cake without butter and oil. Very soft and with chocolate chips that do not sink to the bottom, it is perfect for breakfast or snack time.
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 12-inch loaf pan
- Cooking methods: Oven
- Cuisine: Italian
YOGURT PLUMCAKE
- 7 oz oz Greek yogurt
- 3 eggs
- 3/4 cup cup sugar
- 2 1/2 cups cups flour
- 1 packet baking powder
- 1 lemon (Zest and juice)
- 1/3 cup cup dark chocolate chips
- to taste powdered sugar
Steps
First, crack the eggs into a large bowl, add the sugar, and whisk them until frothy.
Now incorporate the yogurt and continue to whisk with an electric mixer.
Next, add the lemon juice, zest, and flour.
Continue whisking with the mixer.
Finally, add the baking powder and chocolate chips, being careful not to overwork the batter; fold them in gently with a spatula from bottom to top.
When the batter is ribboning, it’s ready.
Butter and flour the loaf pan and pour the batter into it.
Bake in a preheated oven at 350°F for about 40 minutes. (After the first 30 minutes of baking, you can do the toothpick test to check doneness.) Once cooked, remove from the oven immediately, then turn out and cool the cake on a wire rack.
Dust generously with powdered sugar before serving 😋
