Yogurt Cake…
This incredibly soft yogurt cake without butter is fragrant and easy to prepare. It’s a genuine and light dessert, perfect for breakfast and snack time. This recipe comes from my aunt, who usually made it as a bundt cake. I’m very fond of this dessert because it reminds me of childhood breakfasts around a table with my cousins before going out to play.
Ingredients:
- 2 1/4 cups (270g) all-purpose flour
- 1 cup (250g) plain yogurt (or vanilla flavored)
- 3 large eggs
- 3/4 cup + 2 tbsp (170g) sugar
- 1/2 cup (120ml) vegetable oil
- 2 tsp (1 sachet) baking powder
- Zest of half a lemon
How to make Yogurt Cake:
- In a bowl, combine the eggs (at room temperature) with the sugar.
- Beat for 4-5 minutes until you get a very fluffy and soft mixture.
- Gradually add the vegetable oil while mixing at a lower speed.
- Sift together the flour and baking powder, then add to the mixture.
- Add the yogurt (preferably at room temperature) and the grated lemon zest (yellow part only).
- The batter should be smooth and airy.
- Pour the batter into a greased or parchment-lined 9-inch (22-24 cm) pan and bake in a preheated oven at 350°F (180°C) for 40 minutes in a static oven, or at 340°F (170°C) for 40 minutes in a fan oven.
- Remove from the oven after doing the toothpick test and let it cool in the pan.
- Letting the cake cool in the pan will result in a more uniform texture.
- Once cooled, serve the Yogurt Cake, perhaps with a dusting of powdered sugar on top.
Bon Appétit!
