No eggs in the fridge? This soft Italian yogurt cake doesn’t need them. Milk, sunflower oil and yogurt keep the crumb moist, a little lemon zest and vanilla add fragrance, and everything comes together in one bowl. Perfect for breakfast or an afternoon snack.
Info
- Difficulty: Easy
- Total time: 40 minutes
- Servings: 8 people
Ingredients
- Milk: 6.8 fl oz (approx. ¾ cup + 2 tbsp) (200 ml)
- Sunflower oil: 2.7 fl oz (approx. 5 tbsp) (80 ml)
- Plain or fruit yogurt: 4.4 oz (approx. ½ cup) (125 g)
- 00 flour (strength W 200-300): 8.8 oz (approx. 2 cups) (250 g)
- Granulated sugar: 5.3 oz (approx. ¾ cup) (150 g)
- Baking powder: 1 sachet
- Vanilla or almond extract: to taste
- Organic lemon zest: to taste
- Powdered (confectioners’) sugar: to taste
Step-by-Step Instructions
- In a large bowl, whisk the milk, sunflower oil and yogurt together with a fork.
- Add the sifted flour, sugar, baking powder and grated organic lemon zest. Mix with a whisk until the batter is smooth and lump-free.
- Stir in the vanilla or almond extract.
- Pour the batter into a 9½-inch (24 cm) cake pan lined with parchment paper.
- Bake in a preheated conventional oven at 350°F (180°C) for 30 minutes, or in a fan oven at 340°F (170°C) for 30 minutes.
- Let the cake cool, transfer it to a serving plate and finish with a dusting of powdered sugar.
... and now, let's enjoy!
Tips
Mix only until the lumps are gone: working the batter too much after adding the flour makes the cake less fluffy. Ovens vary, so after 30 minutes test with a toothpick; if it comes out dry, the cake is done. Don’t open the oven door during the first 20 minutes, or the cake may sink.
Additional Info
An eggless cake is a soft, simple dessert, ideal for breakfast and the afternoon snack. It keeps for 2 to 3 days under a cake dome or in an airtight container, in a cool, dry place.
Substitutions & Variations
You can enrich the batter with chocolate chips, nuts or small pieces of apple. For a chocolate version, replace part of the flour with unsweetened cocoa powder. Plant-based milk and yogurt make it vegan, and a gluten-free flour blend makes it suitable for anyone who needs to avoid gluten.
Serving Suggestions
Serve the cake with a dusting of powdered sugar and a cup of tea, milk or coffee. For a more indulgent snack, add jam, chocolate spread or fresh fruit.
