Yogurt cake (without egg) using a Fagor
(4.8)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Imagine a cake that’s light, fluffy, and bursting with zesty lemon goodness - that’s the eggless yogurt cake for you! Originating from the kitchens of Europe, this delightful dessert is a testament to the idea that you don't need eggs to whip up something extraordinary. The creamy yogurt not only adds moisture but also a delightful tang, while the lemon zest dances through the batter like a little ray of sunshine. Fun fact: yogurt cakes have been enjoyed in various cultures for centuries, often made to celebrate the arrival of spring and the bounty of fresh ingredients. So, whether you’re indulging at a picnic or impressing guests at a dinner party, this cake is sure to steal the spotlight while keeping it light on the conscience!
Ingredients
- 220 g Cristal sugar
- 1 Teaspoon(s) Lemon zest
- 200 g Flour
- 100 g Sunflower oil
- 220 g Natural yogurt
- 30 g Lemon juice
- 15 g Baking powder
Steps
- Preheat the oven at 170°C.
- Grease a loaf pan (25x11x7.5 cm) and set aside.
- Add 220 g of cristal sugar, 1 teaspoon(s) of lemon zest in the food processor bowl.
- Mix manual: 10sec / 0°C / Speed 10.
- Add 200 g of flour, 100 g of sunflower oil, 220 g of natural yogurt, 30 g of lemon juice, 15 g of baking powder in the food processor bowl.
- Mix manual: 30sec / 0°C / Speed 4.
- Transfer the content of the preparation content in a cake mold to be buttered before.
- Cook in the oven at 170°C during 45min.
