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★ Why You'll Love this Recipe ★
Inspired by Italian Flavors
This Italian yogurt cake takes inspiration from Nigella’s cooking show but adds a twist for extra moisture and a custardy texture. It’s simple, fun to make, and delivers that rich, gourmet Italian taste.
Perfect for Any Occasion
Light, dainty, and elegant, this cake is a beautiful choice for tea parties, brunches, baby showers, or bridal showers. It’s just as lovely as an afternoon snack with coffee or tea.
Light, Airy, and Moist
Whipped egg whites give this cake its airy lift, while yogurt keeps it moist and tender. A touch of cornstarch adds a delicate crumb that makes each bite melt in your mouth.
A Lemony Finish
Finished with a dusting of powdered sugar, this cake shines with its subtle lemony flavor. You can also dress it up with fresh berries for an extra burst of sweetness and color.
★ Ingredients You'll Need ★
Here's everything you'll need to make this lemony yogurt cake.
- Vanilla yogurt
- Eggs
- Vegetable oil
- Sugar
- Salt
- Vanilla extract
- Lemon zest
- Corn starch
- Flour
- Powdered sugar
★ Tips & FAQs ★
Italian Yogurt Cake is light and airy thanks to whipped egg whites, yet moist and tender from the yogurt. It has a subtle lemon flavor and a delicate crumb that feels elegant and refined.
No, all-purpose flour works perfectly. A bit of cornstarch is added to mimic the fine texture of cake flour and give the cake a soft, crumbly bite.
Yes! This cake keeps well for 2–3 days at room temperature when stored in an airtight container. It also tastes even better the next day as the flavors settle.
It’s delicious dusted with powdered sugar, but you can also add fresh berries, a drizzle of honey, or a dollop of whipped cream for extra flair.
Yes, wrap the cooled cake tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving.
Italian Yogurt Cake
Equipment
Ingredients
- 1 cup vanilla yogurt 8 oz cup
- 4 eggs
- ¾ cup vegetable oil or use olive oil for more rich flavor
- 1 cup sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (about ½ a lemon)
- ¾ cup corn starch
- 1 cup flour
Topping
- 2 tablespoon powdered sugar
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Instructions
- Preheat oven to 350ºF.
- Separate the egg whites from the yolks in two different bowls. Beat the egg whites until peaks are formed then set aside.
- Beat together the egg yolks, yogurt, sugar and salt until light and fluffy.
- Add oil to egg yolk mixture then vanilla and lemon zest. Next beat in flour and corn starch.
- Fold whipped egg whites into the egg yolk mixture.
- Grease a pie pan with oil or butter and pour batter in.
- Bake at 350˚F for 30-35 minutes or until center is just firm.
Notes
- Cake is done when center is not long wet looking and a toothpick inserted into the center comes out clean.
- Add fresh fruit for topping, if desired.
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