Yogurt Cake, one of the easiest cakes to start our baking adventure with.
Few ingredients and a really slim method, not so many tricks and ideal to make with your children at home. Perfect for breakfast with your coffee or in the afternoon with a tea. As we said, super versatile!
And for us is a cake that brings us back to our granny's house.
She always had one of these cakes in the cupboard, elegantly placed in a plate with a paper doily, rigorously hand cut by her and of different bright colours.
We can drive back in time and still see her coming at the door to welcome us and run again to the kitchen and saying: " Hey girls, have a sit, granny made something you like" that it means for sure there was a cake. Yogurt cake all the all year around, just changing in certain times of the year like Easter or for Carnevale when it was substituted by fried sweets like bomboloni, chiacchere, brugnoli etc.
And this good habit luckily never stopped, we just started to appreciate it more.
A little gesture of love will always bring back the sweetest memories.
So here you fill find the recipe with all the ingredients you need and the steps to follow.
Enjoy and tag us in your pictures or stories in the social media, we love to see your results.
320 gr of plain yogurt
150 gr of butter at room temperature
310 gr of flour
4 medium eggs
200 gr of sugar
16 gr of baking powder
Preheat the oven to 175 degrees and in the meantime butter a 24 cm spring form pan.
Whisk the butter and the sugar until you have a creamy and soft mixture. This step should require around ten minutes. Now add one egg per time until it gets absorbed and keep mixing.
Yogurt time now to join with the lemon zest. After they get absorbed add the flour, not all together but in different times, and the baking powder.
Stir until just combined.
Bake for 45 minutes at the suggested temperature or until a toothpick inserted into the center of the cakes comes out clean.
COMMENTS AND TIPS
Yogurt: you can use a natural yogurt or a Greek one. If you like to experiment and add a touch of fruit, you can use a fruit yogurt as well.
Lemon Zest: you can also use orange zest.
Flour: in this recipe we have used plain flour
You can store this cake for two-three days, covered, in a cake stand.