Italian Yogurt Cake
Italian Yogurt Cake is a delightful and moist treat that brings the classic flavors of Italy right into your kitchen. This cake is easy to make, requiring simple ingredients and minimal fuss. With its soft texture and hint of lemon, it’s perfect for any occasion, from brunch to dessert.
Why Make This Recipe
There are many reasons to love Italian Yogurt Cake! First, it’s straightforward to prepare, making it great for both novice bakers and seasoned ones. Second, the yogurt adds moisture and a slight tang, which balances the sweetness perfectly. Lastly, this cake is versatile; you can enjoy it plain, add chocolate chips, or drizzle it with lemon glaze for an extra special touch.
How to Make Italian Yogurt Cake
Ingredients:
- 4 eggs
- 200g sugar
- 1 pinch of salt
- 150ml oil
- Zest of 1 lemon
- 1 tsp vanilla extract
- 1 cup yogurt
- 250g flour
- 50g cornstarch
- 1 packet baking powder
- Melted butter for greasing
Directions:
- Preheat the oven to 180°C (350°F) and lightly grease a loaf pan with melted butter. Line it with parchment paper for easy removal.
- In a large bowl, whisk the eggs, sugar, and salt together for about 5 minutes until the mixture triples in volume and becomes fluffy.
- Gradually add the oil while continuing to beat at a medium-high speed for another 2 to 3 minutes.
- Add the flavors: include the lemon zest and vanilla extract. Mix well, then incorporate the yogurt and blend for a few more seconds.
- Sift the flour, cornstarch, and baking powder directly into the bowl. Gently mix until a smooth batter forms.
- Pour the batter into the prepared loaf pan, smooth the surface, and run a knife coated in melted butter down the center. This helps the cake rise nicely while baking.
- Bake in the preheated oven for 30 to 40 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
- Allow the cake to cool completely in the pan before unmolding.
Optional: For an added treat, you can mix in chocolate chips or top the cake with a lemon glaze.
How to Serve Italian Yogurt Cake
Italian Yogurt Cake is lovely served as is. You can slice it and enjoy it with a cup of tea or coffee. For a sweeter touch, serve it with whipped cream or fresh berries. It’s perfect for breakfast, an afternoon snack, or dessert!
How to Store Italian Yogurt Cake
To store the Italian Yogurt Cake, wrap it tightly in plastic wrap or place it in an airtight container. It can be kept at room temperature for up to 3 days. For longer storage, you can refrigerate it for about a week or freeze it for up to 3 months.
Tips to Make Italian Yogurt Cake
- Ensure your eggs are at room temperature for better mixing.
- Don’t over-mix the batter after adding the flour, as this can make the cake dense.
- Feel free to experiment with flavors! You can add almond extract or even chocolate for different variations.
Variation
This cake is great with different add-ins! You can fold in some berries, nuts, or even a mix of spices like cinnamon for a cozy flavor twist.
FAQs
Q: Can I use a different type of yogurt?
A: Yes! You can use Greek yogurt or any flavored yogurt you prefer. Just keep an eye on the sugar level if the yogurt is sweetened.
Q: What can I do if my cake collapses in the middle?
A: This often happens if the batter is over-mixed or if the oven temperature is too low. Make sure to mix just until combined and check your oven’s accuracy.
Q: How can I make this cake dairy-free?
A: You can substitute the yogurt with a dairy-free yogurt alternative, and use a vegetable oil that is lactose-free.
