Italian Yogurt Cake

Yogurt cake is light, fluffy, and offers a tangy lemon flavor. Easy to make with whipped egg whites, it’s elegant enough for a bridal or baby shower yet simple enough to enjoy with tea any day.

Course Brunch, Dessert

Cuisine Italian

Recipe Type Baby Shower, Birthday, Bridal Shower, Cakes, Camping, Easter, Kid-Friendly, Lemon, Picnic, Spring Desserts, Summer, Summer Desserts, Vegetarian

Skill Level Easy

Prep Time 10

Cook Time 35

Total Time 45

Servings Servings

Calories 452kcal

Author Angela G.

Equipment

pie pan

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

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.

Nutrition