The yogurt bundt cake is a simple and irresistible dessert that wins everyone over with its lightness and delicate flavor. Perfect for breakfast or an afternoon snack with company, it is very easy to make and can be enjoyed as is or filled as you like; fresh fruit, chantilly cream, chocolate and custard are just some of the fillings with which you can customize it to make it unique.
I love breakfast cakes, in addition to being simple, they are extremely versatile and can be modified to suit your tastes.
The special ingredient that makes the dough extremely soft is yogurt, thanks to its cultures, the cake will remain soft for days. The recipe I propose is easy to prepare even for those who do not have much experience in the kitchen; in 15 minutes, you will have a soft dough ready to bake.
The bundt cake is flavored with lemon zest and vanilla, and even in this case, you can customize it. Being a neutral base, it pairs well with citrus, cinnamon, bitter almond, coffee, or rum, so let your imagination run wild.
Try the other breakfast cakes as well:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8 People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup potato starch
- 3/4 cup sugar
- 1/2 cup plain yogurt (1 jar)
- 1/3 cup peanut oil (or 6 tbsp very soft butter)
- 3 eggs (medium, mine weighed 170 g)
- 1 packet baking powder
- 1 tsp vanilla extract
- 1 tsp lemon zest (grated or another aroma to taste)
- 2 tbsp butter
- 1 tbsp all-purpose flour
- as needed vanilla powdered sugar
Tools
- 1 Bowl large
- 1 Electric whisk
- 1 Scale
- 1 Spatula
- 1 Bundt pan 22 cm diameter
Procedure
To achieve a perfect bundt cake, the ingredients must be at room temperature.
Crack the eggs into a large bowl, add the sugar, and whisk with an electric mixer until the mixture is light and fluffy; it will take about 7/8 minutes.
Add the yogurt, vanilla, and grated lemon zest.
Sift the flour, starch, and baking powder and add them to the mixture, thoroughly incorporating all the ingredients.
Finally, add the peanut oil (or the soft butter), and briefly mix the dough, just long enough to obtain a smooth and homogeneous mixture.
Butter and flour the bundt pan, transfer the mixture into the mold, and bake the cake in a preheated static oven at 356°F for about 40 minutes. Adjust based on your oven’s power.
Do the toothpick test to check if it’s cooked. If necessary, extend the baking time for a few more minutes.
The yogurt bundt cake is ready, take it out of the oven, and let it rest for 10 minutes then invert it onto a plate. Let it cool completely and dust with powdered sugar.
Tips
Storage
The yogurt bundt cake keeps at room temperature for 3/4 days in the appropriate cake holder.
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FAQ (Frequently Asked Questions)
Can I substitute yogurt with Greek yogurt?
Of course, replace the classic plain yogurt with 120 g of Greek yogurt to which you need to add two tablespoons of milk to make it less thick.
Can yogurt be replaced with milk?
Sure, although the bundt cake will be less soft, replace the yogurt with 100 g of milk
Can soy yogurt be used?
Yes, soy yogurt will make the dough even softer.
