🍰 Cream Cake with Yogurt & Eggs ✨
A soft, moist cake made with yogurt and eggs—simple, light, and perfect for everyday indulgence!
Ingredients
- 3 natural yogurts (approx. 375 g)
- 2 large eggs
- 150 g powdered sugar
- 100 g flour
- 50 g melted butter
- 1 sachet chemical yeast (approx. 11 g)
- 1 tsp vanilla extract
- 1 pinch of salt
Instructions
- Preheat: Set oven to 180°C (350°F). Butter and flour a cake mold.
- Mix Base: In a large bowl, whisk yogurt and sugar until smooth.
- Add Eggs: Incorporate eggs one at a time, mixing well after each addition.
- Flavor: Stir in melted butter and vanilla extract until smooth.
- Dry Mix: In another bowl, sift flour, yeast, and salt. Gently fold into yogurt mixture to avoid lumps.
- Bake: Pour batter into prepared mold. Smooth surface. Bake 35–40 minutes until golden and a toothpick comes out clean.
- Cool: Let cake rest in mold for a few minutes, then transfer to a rack to cool completely.
Details
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: ~55 minutes
- Yield: 8 servings
- Kcal: ~220 kcal per serving
✨ A light, fluffy cake with a creamy texture—perfect with tea, coffee, or fresh fruit toppings!