Super easy yogurt cake
Delicious and super easy recipe for a yogurt cake, refreshing and versatile.
Servings: 14 portions
Ingredients
- 625 g Full fat yogurt (2 ½ Cups at room temperature.)
- 120 g White granulated sugar (⅔ Cup)
- 60 g Corn Starch (½ Cup)
- ¼ Tsp. Salt
- 1 Tsp. Vanilla extract
- Lemon zest (Optional)
- 3 Medium eggs (Room temperature)
Instructions
- Preheat the oven to 140°C / 284°F.
- Butter and line a 18cm or 7 inches round spring form pan.
- In a bowl add the yogurt, sugar, salt and cornstarch. Mix well.
- Add the vanilla and lemon zest. Mix to incorporate.
- Add the eggs one at a time, beating just enough to incorporate them.
- Transfer the mixture to the prepared pan. Place it on a tray for easy transport and bring to the preheated oven.
- Bake for an hour. Then turn the oven off and let the cake sit in the oven for another 30 minutes.
- Remove from the oven and let cool completely at room temperature.
- Refrigerate at least 4 hours.
- Unmold and serve.
Notes
This cake can be accompanied with chantilly cream (whipped cream) and fruits when serving it. For example strawberries, raspberries or other types of forest fruits.