Yoghurt cake
Yoghurt cake is so fluffy. The Greek yoghurt makes the sponge cake particularly tasty with its high fat content. You will make this simple recipe again and again.
INGREDIENTS
FOR THE DOUGH
300 g wheat flour (type 405)
200 g sugar
3 tsp baking powder
1 lemon
4 eggs (size M)
200 g Greek yoghurt (10% fat content, alternatively: natural yoghurt)
200 ml neutral cooking oil (e.g. sunflower oil)
1 tbsp powdered sugar for dusting
PREPARATION
Step 1
Preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees). Line the bottom of a springform pan (Ø 26 cm) with baking paper. Alternatively, grease the bottom of the springform pan. Mix flour, sugar and baking powder in a bowl.
Step 2
Wash the lemon with hot water, pat dry and finely grate the peel. Add the zest, eggs, yogurt and oil and mix all the ingredients with the whisk of a hand mixer.
Step 3
Pour the dough into the springform pan and bake in the preheated oven for about 40-45 minutes. Allow the cake to cool and dust with powdered sugar before serving. Grandma’s yogurt cake makes about 12 pieces and will keep in an airtight container at room temperature for at least 3 days.
Our tip
Would you prefer a yogurt cake in a cup?
No scales to hand? No problem! You can weigh the ingredients using a clean yogurt cup. In this case, the dough needs: 1 cup of sugar, 1 cup of oil, 2 1/2 cups of flour, 4 eggs, 3 teaspoons of baking powder, lemon zest and all the yogurt from the cup.
