Yogurt cake recipe without flour
Eerily fluffy and airy tastes this yogurt cake without flour. It is made with lemon and thus has a slightly refreshing flavor. Not only incredibly delicious, but according to this recipe also easy and quick to make with very few ingredients is the pound cake with yogurt.
Servings 8
Equipment
- Ø 20 cm large baking pan
Ingredients
- 360 g natural yogurt
- 4 eggs
- 80 g sugar
- 50 g cornstarch
- 6 g baking powder
- zest of 1 organic lemon
- vanilla
- 1 pinch of salt
for dusting
- powdered sugar
Instructions
- Line the baking pan with baking paper.
- Separate egg whites from yolks, whip egg whites with 40 g sugar and salt to soft peaks and set aside for now.
- Beat egg yolks with remaining 40 g sugar and vanilla until fluffy and light.
- Add natural yogurt and lemon zest and mix until homogeneous.
- Add cornstarch and baking powder to the yogurt-yolk mixture.
- Now add the egg white mixture to the yogurt-yolk mixture.
- Pour the yogurt cake mixture into the springform pan and bake the cake in a preheated oven at 170 °C top and bottom heat for approx. 40 minutes.
- Let the yogurt cake cool in the hot oven with the door open for 20 minutes. Then take it out of the oven and the baking pan together with the baking paper and let it cool completely at room temperature.
- Dust the yogurt cake with powdered sugar.
Notes
- You can adjust the amount of sugar to taste.
- Gently fold the egg white mixture into the egg yolk mixture to give the batter an airy consistency.
- Do not bake the cake longer than necessary to prevent it from drying. Use a wooden skewer to check if it is done baking. If the wooden skewer comes out with moist crumbs after inserting it into the cake, the cake is done.
- The time to cool the cake is not included in the preparation time.
- Note the detailed tips and tricks for making the yogurt cake without flour at the top of the post.