The soft yogurt cake is a very soft dessert perfect for breakfast or a genuine snack; its delicate taste makes it extremely versatile and perfect as a base to be filled, excellent with custard and fresh fruit, with chantilly cream and raspberries it can be personalized to your liking.
I love desserts with yogurt, besides giving a delicate flavor, it helps to maintain the moisture in the batter and gives greater softness that lasts over time.
The recipe I propose is very simple, you just need to beat the eggs with sugar, add the liquids and powders gradually and in a few minutes you will have a soft and foamy batter ready for baking.
In my version I use seed oil but you can easily replace it with butter; the same goes for the aromas and spices, use the ones you prefer to give the cake your personal touch.
Here are other yogurt cakes to try:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 8 People
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 356.13 (Kcal)
- Carbohydrates 56.13 (g) of which sugars 28.08 (g)
- Proteins 6.10 (g)
- Fat 13.42 (g) of which saturated 3.35 (g)of which unsaturated 9.40 (g)
- Fibers 0.55 (g)
- Sodium 38.71 (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
- 1 1/2 cups all-purpose flour
- 2/3 cups potato starch
- 3/4 cups sugar
- 1/2 cups plain natural yogurt (whole)
- 1/3 cups peanut oil (or 100 g of soft butter)
- 3 eggs (medium)
- 1 packet baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 2 tablespoons butter
- 1 tablespoon all-purpose flour
- as needed vanilla powdered sugar
Tools
- 2 Bowls
- 1 Electric Whisk
- 1 Spatula
- 1 Cake Pan springform, 9 inches in diameter
- 1 Sieve
Steps
Sift together the flour, potato starch, and baking powder. Set aside.
In a large bowl, beat the eggs with sugar until you get a light and foamy mixture. Use eggs at room temperature.
Add the yogurt, lemon zest, and vanilla to the mixture, stir gently with the spatula to avoid deflating it.Incorporate half of the flours with the spatula, then add the oil and remaining flours; it is important to mix the batter gently from the bottom up to avoid deflating it, as the trapped air will make the cake fluffy and high.
Butter and flour a 9-inch pan and transfer the batter into the cake pan.
Bake the cake in a preheated static oven at 350°F for about 45 minutes.
Always do the toothpick test to check its doneness, if necessary extend it by a few minutes.The soft yogurt cake is ready, let it cool, sprinkle with powdered sugar, and serve.
Tips
The soft yogurt cake keeps at room temperature for three days in the appropriate cake holder.
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