The yogurt and lemon cake is soft, tall, and very easy; a simple dessert with a fresh and delicate taste that is prepared in no time.
Perfect for the whole family’s breakfast, it can be turned into a base to cut in half and fill with custard or jam; a few years ago I prepared a similar version where the cream was cooked directly in, the soft cake with lemon cream.
It’s not necessary to use a lot of fats to have a good yogurt cake, but some is necessary, so use whole yogurt and combine oil or butter according to your taste. The recipe I propose today, like many other recipes you find on my blog, contains seed oil that you can replace with butter by considering 20% more.
Try also the other lemon desserts:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8 People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 344.34 (Kcal)
- Carbohydrates 53.52 (g) of which sugars 28.53 (g)
- Proteins 5.78 (g)
- Fat 13.28 (g) of which saturated 2.80 (g)of which unsaturated 9.77 (g)
- Fibers 0.50 (g)
- Sodium 37.62 (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
- 3/4 cups potato starch
- 3/4 cups sugar
- 1 plain natural yogurt (or lemon yogurt, 125 g)
- 1/3 cup peanut oil (or another seed oil, or 3/8 cup of softened butter)
- 3 eggs (medium)
- 1 packet baking powder
- 1 teaspoon vanilla
- 1 lemon (organic, we will use the zest and juice)
- 2 1/2 tablespoons vanilla powdered sugar (for topping)
Tools
- 1 Bowl
- 1 Electric Whisk
- 1 Scale
- 1 Cake Mold 24 cm diameter springform
- 1 Spatula
Procedure
Crack the eggs (at room temperature) into a bowl, add the sugar, and whip everything with an electric whisk until you get a light and frothy mixture.
Add the Greek yogurt, vanilla, and grated zest of one lemon.
Sift the flour with the potato starch and baking powder and add them to the eggs, incorporating all the ingredients well.
Add the seed oil (or softened butter), 2 tablespoons of lemon juice, and mix until you get a smooth and homogeneous mixture.
Butter and flour a 24 cm diameter mold, pour the mixture into the cake mold, and bake the cake in a static preheated oven at 347°F for 25/30 minutes. Use the toothpick test to check the cooking. If necessary, extend it for a few more minutes.
The yogurt and lemon cake is ready, take it out of the oven and let it cool, transfer it to a plate, sprinkle it with powdered sugar, and serve.
You can fill it with custard, jam, paradise cream, and fresh fruit.
If you want to make it even more delicious, prepare a thick glaze with powdered sugar and lemon juice, spread it on the surface of the still warm cake and let it cool.
Advice
Storage
The yogurt and lemon cake can be stored at room temperature for 3/4 days in the appropriate cake holder.
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