Yogurt cake is one of the most beloved desserts for its delicate flavor and simple preparation. Perfect for using up leftover yogurt cups in the fridge, it can be enriched with chocolate, bananas, apples, blackberries, and even carrots… but today we present the classic version, excellent by itself or enriched with fresh fruit, jam, or soft whipped cream. To make it, we opted to use Greek yogurt, which differs from regular yogurt both in taste and texture. Much thicker and creamier and with a rich and less acidic flavor, it is ideal for cooking and especially for pastries. Prepare this yogurt cake too to sweeten the snack time of young and old alike!
Ingredients:
– 320g Greek yogurt at room temperature
– Approximately 4 medium eggs, 220g
– 150g butter at room temperature
– 200g sugar
– 250g flour 00
– 80g corn starch (cornstarch)
– Zest of 1 untreated lemon
– 1 pinch of fine salt
– 1 packet of baking powder, 16g
Yogurt Cake Calories: 481 per serving
Difficulty: Easy
Preparation: 20 min
Cooking: 50 min
Serves: 8
Cost: Low
Preparation:
1. To prepare the yogurt cake, cut the butter into cubes and let it soften. Then pour it into the bowl of a stand mixer fitted with whisks along with the sugar and start working it for at least 10 minutes.
2. Once you have obtained a creamy and well-whipped mixture, add the eggs one at a time, waiting for the previous one to be completely absorbed before adding the next.
3. Once all the eggs have been incorporated, add the yogurt and a pinch of salt, always with the whisks in action. Grate the zest of an untreated lemon directly into the mixture and mix gently with a spatula.
4. In a separate bowl, mix the flour together with the corn starch and baking powder, then sift them and pour them little by little into the mixture. Mix well and gently with a spatula, making a circular movement from the bottom up to avoid deflating the mixture.
5. Butter and flour a 24 cm diameter cake tin, then pour the obtained mixture into it.
6. Level the surface with a spatula, do not bang the pan to distribute the mixture otherwise the whipped mixture may deflate.
7. Bake in a preheated static oven at 175°C for about 50 minutes (if using a ventilated oven, bake at 155°C for 40 minutes). To test the correct cooking of the cake, always do the toothpick test.
8. Once cooked, remove the cake from the oven and, once it has cooled down, remove it from the mold and let it cool completely on a rack. Your yogurt cake is ready to be tasted!
9. Keep your yogurt cake for a maximum of 2-3 days under a glass dome. You can freeze it after baking.
10. Try to flavor your yogurt cake with the zest of an orange instead of lemon. To enrich the dessert, add pieces of fruit (cherries, peaches, apricots, or blueberries) or tasty chocolate chips. Alternatively to Greek yogurt, you can use a creamy whole white or fruit yogurt.