The ultra soft yogurt cake is a simple and aromatic pantry dessert with a soft texture, very easy to make, it is prepared in a few minutes and stays soft for days. Yogurt cakes, if well balanced, are very soft, thanks to the cultures contained in yogurt.
I prepare many breakfast cakes, I don’t like to buy packaged baked goods, yogurt and ricotta are two ingredients that are never missing in my fridge, with these dairy products I make fantastic soft cakes easy and quick like the 7 jar cake, the 5 minute ricotta and orange cake.
The special ingredient that makes the batter 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 obtain a soft batter ready to bake.
Want to replace peanut oil with butter?
Replacing the oil with butter is very simple, you just have to consider 20% more, so if the recipe says 100 g of oil, replace it with 120 g of melted and cooled butter.
Here are some recipes to try:
- 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
- 1/2 cup potato starch
- 3/4 cup sugar
- 1/2 cup yogurt (vanilla flavored, I used Muller but any brand you like will do)
- 1/3 cup peanut oil (or 1/3 cup of very soft butter)
- 2 eggs (medium)
- 1/4 cup milk (or fruit juice like orange, lemon, tangerine, pineapple)
- 1 packet baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest (grated)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/4 cup vanilla powdered sugar
Tools
- 1 Bowl large
- 1 Whisk
- 1 Scale
- 1 Grater
- 1 Sieve
- 1 Cake Pan springform 9 inches in diameter
Procedure
In a large bowl, mix the eggs with the sugar, add the milk and lemon zest, yogurt, oil, and vanilla, and incorporate everything with a whisk.
Sift the flour, starch, and baking powder.
Pour the dry ingredients into the bowl with the liquids and mix with the whisk to obtain a homogeneous and lump-free batter.Butter and flour a 9-inch diameter mold and pour the mixture into the mold.
Bake the cake in a preheated static oven at 356°F for about 40 minutes; the cooking depends on the power of the oven, do the toothpick test and, if necessary, extend it by a few minutes.
Take the cake out of the oven, let it cool slightly, and place it on a serving plate. Let it cool completely.
The ultra soft yogurt cake is ready, sprinkle it with powdered sugar and serve.
It is also great filled with custard and fresh fruit.
Tips
Storage
The ultra soft yogurt cake can be stored at room temperature for 3/4 days.
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