Yogurt Plumcake, I wanted a simple, soft, and moist breakfast cake so I decided to improvise a recipe. An easy and quick yogurt plumcake recipe without butter, and I decided to add cream of tartar and baking soda to make it rise, but if you prefer, you can use the classic instant yeast.
You will only need a few simple ingredients, easily available in your kitchens, to make this version of yogurt plumcake.
For lovers of simple cakes, or as I call them “grandmother’s cakes” suitable from breakfast to after dinner, I also leave you the recipes for the
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 279.84 (Kcal)
- Carbohydrates 41.02 (g) of which sugars 22.20 (g)
- Proteins 5.02 (g)
- Fat 11.76 (g) of which saturated 2.14 (g)of which unsaturated 9.15 (g)
- Fibers 0.46 (g)
- Sodium 114.77 (mg)
Indicative values for a portion of 89 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
In this recipe, I use cream of tartar and baking soda for leavening, but you can use yeast.
- 3 eggs
- 1 cup sugar
- 1 container plain natural yogurt
- 1 container vegetable oil (the same container as yogurt)
- 1 packet vanillin (or flavoring of choice)
- 1.5 cups all-purpose flour
- 1/3 cup cornstarch (or potato starch)
- 2 teaspoons cream of tartar (or classic baking powder)
- 1/2 teaspoon baking soda
Tools
For the successful preparation of the yogurt plumcake, it is important to have a good electric mixer for mixing and a non-stick plumcake mold for baking.
- 1 Electric Whisk
- 1 Plumcake Mold
Preparation
The preparation of the yogurt plumcake is very simple and takes only a few minutes.
First, you need to whisk the eggs with the sugar, when they are well whitened add the yogurt, followed by the oil, slightly lower the speed of the mixer or planetary and add the flour, cornstarch, the vanillin, and finally the cream of tartar mixed with baking soda.
Put the obtained mixture in the previously greased plumcake mold and bake in a preheated oven at 350°F for about 40 minutes, always do the toothpick test before removing from the oven.
NOTES
The yogurt plumcake results in a nice moist batter, therefore it stays soft for days if you manage to resist eating it all! Remember, however, to keep it in a cake container with a lid.
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