I happened on this Easy Yogurt Cake Recipe almost 20 years ago, from a woman I encountered in the local supermarket, buying yogurt no less.
My Italian was far from perfect at the time (still isn’t perfect I might add), but a cake recipe I understood. In Italy, yogurt usually comes in single servings of 125 grams.
Easy yogurt cake
A fast and easy Yogurt Cake. Delicious plain or served with fruit.
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Course: Breakfast, Desserts, SnackCuisine: ItalianKeyword: easy cake recipe made with yogurt, Italian cake recipe fast and easy Servings: 10 people Calories: 310kcal Author: Rosemary / An Italian in my Kitchen
Ingredients
1 cup any flavour yogurt** (I find flavoured regular yogurt to be the best ) (250 grams)
3 eggs
1/2 cup vegetable oil (112 grams)
3/4 cup sugar (154.50 grams)
1 1/2 cups flour (225 grams)
1 1/2 teaspoons baking powder
powdered sugar
BLUEBERRY SAUCE
1 cup blueberries
1/3 cup sugar
1/2 tablespoon cornstarch
2 tablespoons water
1/2 tablespoon lemon juice
Instructions
Heat oven to 350 degrees (180° celcius). Grease an 8 inch cake pan.
In a medium bowl, using a hand mixer on medium speed, lightly beat eggs (approximately 30 seconds) add oil, sugar and yogurt, beat for 1 minute until smooth, add flour and baking powder and beat until well combined approximately another minute. Pour into greased cake pan and bake 35-40 minutes or until tested done (when toothpick or knife inserted in cake comes out clean). When cool, sprinkle with powdered sugar if desired.**I find flavoured regular yogurt to be the best, in the video I used Strawberry.
Depending on the flavour you can always top with this Blueberry Sauce.
BLUEBERRY SAUCE
In a medium pot mix together berries, sugar, cornstarch, water and lemon juice, bring to a boil then lower heat and simmer until desired thickness. Pour into a bowl, let cool completely and or refrigerate.