This yogurt cake is part of my Italian cakes collection or recipes. And it's definitely NOT the skinny-girl-low-fat-health-food-type cake you might be envisioning with the word "yogurt".
And that's especially true when you pair it up with my lemon frosting recipe . I was making this with no frosting, when one of the kids started whining about frosting. (Yes, I gave into the "whiner") And actually, he had a great idea when he mentioned the lemon frosting. ( I do hope I can be as creative when they finally grow up and move out!)
I would say this one of my easy Italian dessert recipes , but one thing holds me back. The eggs are separated. And technically the chef God's could claim that's not considered "easy". But other than that this should be a "cake walk" to make. Pun totally intended. If you are looking for easy cake recipes - click on the link in this sentence. But this recipe really isn't that tough.
Take care and choose a decent quality yogurt. Seriously. A nice rich one. No Weight Watchers. No fat free stuff. Real WHOLE MILK yogurt. Greek yogurt. Just NO garbage yogurt!
Hey, and thanks for stopping by.
* 2 1/4 cups of flour
* 1 cup sugar
* 1 cup GOOD quality plain yogurt (Greek, whole milk etc)
* 7 ounces unsalted butter (all but the last tablespoon in the cube)
* 5 eggs separated
* 1/2 teaspoon vanilla extract
* 2 teaspoons grated lemon zest
* 2 teaspoons baking powder
* 1/2 teaspoon baking soda
* Pre-heat oven to 350 F.
* If your yogurt is slighty runny or wet - set it in a colander to drain. Sometimes I pat the yogurt with a paper towel.
* In large bowl beat sugar and butter until creamy.
* Add egg yolks gradually - beat after each yolk.
* Stir in yogurt, lemon zest, and vanilla.
* Fold in the dry ingredients.
* Whisk the egg whites in a clean bowl (of course with clean beaters!)
* Once they are stiff fold into mixture.
* Spoon mixture into the greased 18 x 4 in loaf pan.
* Bake for . Or toothpick-clean-done.suggestions for syrups. Adapted from Great Tastes Baking by Bay Books
Go crazy here. The cake isn't overpowering in flavor. Go ahead and make your own;
Definitely a WHOLE milk yogurt . No sicky sweet low fat yogurt. Go for good quality. This is the reason for the yogurt. It's a yogurt cake.
I have nut-haters in my house. So - I decided that if I wanted them I would add them as garnish and part of the syrup. And that made me happy enough.
Back to the top of the yogurt cake.