Enjoy the light and refreshing flavors of a Yogurt Cake, a delightful dessert that combines the subtle sweetness of sugar with the tanginess of yogurt and the zesty freshness of lemon. This gluten-free cake offers a perfect balance of flavors and textures, creating a fluffy and moist treat that’s ideal for any occasion. The combination of healthy ingredients and a touch of citrus makes this cake both delicious and refreshing.
Why You’ll Love This
You’ll love this Yogurt Cake for its light and airy texture and its refreshing flavor. The combination of sweet sugar, tangy yogurt, and zesty lemon creates a harmonious blend that’s both satisfying and refreshing. The cake’s simplicity and elegance make it a perfect treat for those who appreciate light and delicious desserts that are easy to prepare. The addition of healthy ingredients makes this cake a guilt-free indulgence.
Perfect Occasion
This Yogurt Cake is ideal for a festive celebration, a sophisticated dessert, or any moment when you want to indulge in a light and refreshing treat. Its vibrant appearance and inviting aroma make it a great choice for birthdays, holidays, or any event where you want to impress your guests with a beautiful and delicious dessert. The cake’s light and airy texture, combined with its refreshing citrus flavor, make it a perfect choice for any occasion.
Decoration Tips
To enhance the presentation of this cake, consider dusting it with powdered sugar or garnishing it with fresh berries. You can also drizzle it with a light glaze or serve it with a side of whipped cream or ice cream for an extra touch of indulgence. For a festive touch, serve the cake on a decorative plate or with a side of fresh fruit, creating a delightful dessert experience.
- Ingredients:
- 4 eggs
- 230 g granulated sugar
- 160 g lactose-free plain yogurt
- 150 ml corn oil
- 400 g gluten-free cake flour
- 16 g baking powder
- Juice of 1 large lemon
- Zest of 1 lemon
- 1 pinch of salt
- Powdered sugar, for decoration
- Instructions:
- Separate the egg yolks from the egg whites. In a bowl, beat the egg yolks, sugar (reserving 50 g for the egg whites), and salt for about 5 minutes. Add the corn oil, yogurt, lemon juice, and zest, mixing on low speed.
- Add the flour and baking powder, mixing until smooth. Beat the egg whites with the remaining sugar until stiff peaks form, then fold into the batter gently. Pour into a 20 cm cake pan and bake at 170°C (338°F) for about 45 minutes.
Enjoy!
