This yogurt cake is made with common ingredients, is inexpensive, delicious, and fresh. It can also be adapted to the consumer’s taste by adding different flavors each time it is prepared and the result is a super creamy and delicious cake.
What should be taken into account?
This yogurt cake is so simple that there are only a couple of points to consider so that it always comes out perfect.
First, make sure the yogurt and eggs are at room temperature. Even when this yogurt cake is baked at a rather low temperature, it is important that the ingredients are at room temperature so that there are no sudden changes in temperature that affect the texture of the cake during baking. You are looking for a creamy and juicy cake, if there are sudden changes, the yogurt cake loses more moisture during baking and ends up rather rubbery or even lumpy.
The Yogurt used is natural yogurt without added sugar. This is because the amount of sweetener can be adapted to the taste of the consumer. I have made this recipe with 50g of sugar, and I have made it with 150g. of sugar. You can find the middle ground, depending on how sweet you want to eat it. There is also the option of using other types of sweeteners, such as honey or maple syrup or even natural sweeteners such as Stevia. As long as the yogurt is without added sugars, you can control the amount of sweetener that the recipe has.
The same thing happens with the flavor. By using a natural yogurt you can control the flavor profile that we want to give to this dessert. This time I opted for vanilla and lemon zest, but other spices or other citrus fruits can be used to flavor the cake. Example: orange or lime zest. Spices like cinnamon or ginger. Almond or rum extract. You can experiment and even vary the recipe each time you prepare it.
In general terms, the ingredients that this yogurt cake basically needs are, of course, yogurt, then the eggs, cornstarch and sugar. Salt is used to intensify flavors but it could be omitted and the spices or aromas, as I mentioned, can be adapted. This makes it a very versatile and economical cake, which also has a good appearance and delicious flavor.
As is the case when making a cheesecake, it is important that you do not use too much force or speed when mixing. This yogurt cake simply needs the ingredients to blend together, but you don’t need to incorporate air in the batter. For this reason, the recipe does not require the use of an electric mixer, instead it is made perfectly by hand.
And with regard to baking, also due to the nature of the mixture, it can happen that if it is overbaked, cracks may appear on the surface. To prevent this, the cake is baked at a low temperature and then left to cool in the oven so that it is not exposed to sudden changes. The important thing to take into account when baking it is that at the end of the process it looks like it has set but that the center still looks a little jiggly or not one hundred percent set. The residual heat will finish setting the cake and it will be left with a delicious creamy consistency.
Now, each oven is different, so if it happens that after the indicated baking time the cake has not yet set on the edges, you can leave it longer and check it frequently through the oven door to check if it has set. I do not recommend raising the temperature so as not to risk cracking and it is best not to open the oven door but to estimate the consistency by how it looks.
Recipe step by step
Super easy yogurt cake
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
And here we have a delicious, cute and fresh dessert to enjoy and share. If the cake is not consumed in one day, it should be stored in the refrigerator and lasts approximately 3 days.
I hope you liked the recipe.
If you prepare these delicious ricotta and spinach cannelloni with bechamel sauce, I would love to know and see your photos. You can send them to me via Instagram or Facebook to @poramoralhorno.
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Thank you very much for reading this far and see you in the next recipe.
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