Light Fluffy Yogurt Cake (Printable Version)
# What You'll Need:
→ Batter
01 -
180 grams all-purpose flour (substitute gluten-free blend if required)
02 -
10 grams baking powder (fresh)
03 -
2 grams fine sea salt
04 -
3 large eggs, room temperature
05 -
200 grams plain yogurt (Greek or dairy-free alternative)
06 -
150 grams granulated sugar
07 -
60 milliliters vegetable oil (or melted butter for richer flavour)
08 -
5 milliliters vanilla extract
09 -
Zest of one lemon (optional)
# Step-by-Step Directions:
01 -
Preheat the oven to 175°C. Grease an 8-inch round cake pan or line it with parchment paper to prevent sticking.
02 -
Whisk together the flour, baking powder, and salt in a large bowl until evenly blended.
03 -
In a separate bowl, whisk the eggs, yogurt, sugar, vegetable oil, and vanilla extract until smooth and creamy. Add lemon zest if using.
04 -
Fold the dry ingredients gently into the wet mixture until just combined, taking care not to overmix to preserve airiness.
05 -
Pour the batter into the prepared pan and smooth the surface. Bake for 30 to 35 minutes or until the top is golden and a toothpick inserted in the center comes out clean.
06 -
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely to maintain its fluffy texture.
07 -
Dust with powdered sugar or top with fresh berries or whipped cream. Garnish with a mint sprig for an optional refreshing touch.
# Helpful Notes:
01 -
Avoid overmixing the batter to ensure a light, airy texture. Use room temperature ingredients for better emulsification.
02 -
Ensure baking powder is fresh to achieve the ideal rise.
03 -
Allow the cake to cool on a wire rack to prevent excess moisture and maintain fluffiness.