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Italian Yogurt Cake
This authentic yogurt cake is really easy to make and has amazing flavor.
Course
Brunch
,
Dessert
Cuisine
Italian
Recipe Type
Cakes
,
Camping
,
Easter
,
Kid-Friendly
,
Memorial Day
,
Summer
,
Vegetarian
Skill Level
Intermediate
Prep Time
10
minutes
minutes
Cook Time
35
minutes
minutes
Total Time
45
minutes
minutes
Servings
8
Servings
Calories
468
kcal
Author
Angela G.
Ingredients
¾
cup
vanilla yogurt
6 oz cup
3
eggs
¾
cup
cooking oil
1 ¼
cup
sugar
1
teaspoon
vanilla extract
zest from ½ lemon
¾
cup
corn starch
1 ¼
cup
flour
Powdered sugar topping
Instructions
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 and sugar until light and fluffy.
Add oil to egg yolk mixture then vanilla and lemon zest. Next beat in flour and corn starch.
Finally, fold the whipped egg whites into the egg yolk mixture.
Grease a pie pan and pour batter in. Bake at 350˚ for 30-35 minutes or until center is just firm.
Nutrition
Calories:
468
kcal
|
Carbohydrates:
60
g
|
Protein:
5
g
|
Fat:
23
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
6
g
|
Monounsaturated Fat:
14
g
|
Trans Fat:
1
g
|
Cholesterol:
63
mg
|
Sodium:
40
mg
|
Potassium:
96
mg
|
Fiber:
1
g
|
Sugar:
35
g
|
Vitamin A:
99
IU
|
Vitamin C:
1
mg
|
Calcium:
52
mg
|
Iron:
1
mg