Yogurt Cake: the recipe for a simple and delicate dessert
The yogurt cake is a soft and easy to make dessert, perfect for breakfast with a good glass of milk, or for a snack at tea time. The key for a soft, moist cake lies in the use of yogurt as it adds moisture and fat in the batter.
The ingredients to make it are simple and often already present at home: eggs, sugar, flour, yogurt and seed oil. For an aromatic result, we have chosen to add grated lemon zest. Sprinkled with powdered sugar and finally garnished with a few sprigs of fresh currants, it can also be served at the end of a meal, together with a delicate custard.
Tips
You can replace the plain yogurt with a fruit one, such as apricot or peach, with vanilla or with the Greek one, for a more delicate and less acidic flavor.
You can also enrich the dough with chocolate chips, raisins, chopped nuts, tufts of jam or diced apple, or use the yogurt jar to measure the different ingredients, in this way it will be even easier to prepare, without the use of the scale. You can also melt some dark chocolate and then incorporate it into the mixture or decorate the surface with berries or a fruit preserve.
We suggest you use the eggs and yogurt at room temperature, taking them out of the refrigerator about an hour before, in order to guarantee the success of the recipe.
How to store Yogurt Cake
The yogurt cake can be stored at room temperature for a maximum of 2-3 days under a glass bell. Once baked, you can freeze it in slices.
How to make Yogurt Cake
Open the eggs and collect them in a large bowl (1).
Add the sugar (2) and whisk until the mixture is light and fluffy.
Add the yogurt, one at a time (3), continuing to work.
Grate the lemon zest, taking care to take only the outermost yellow part, and add it to the mixture (4).
Incorporate the oil slowly, mixing it with the mixture always with whips (5).
Also add the flour and mix (6).
Also add the baking powder (7) and knead everything briefly until the dough is smooth and homogeneous.
Place a disc of parchment paper on the bottom of the mold (8).
Pour the mixture into the mold (9).
Level the surface of the mixture with a spatula (10).
Bake the cake in a static oven at 340° F for about 40 minutes (try the toothpick test). Then remove from the oven and let it cool (11).
Take the cake out of the mold (12).
Transfer the dessert to a serving dish and sprinkle with powdered sugar (13).
Complete by placing fresh fruit on the surface (14).
Serve in slices (15).
