There’s something special about Grandma’s yogurt cake – light, simple, and delicious in a way only a grandmother’s baking can be. I remember those afternoon breaks, running into the garden with a slice of this big, soft cake, my hands and face dusted with generous amounts of powdered sugar. How many smiles and how much happiness were hidden in that white mustache? I don’t know where she got the recipe, but it was one of the first cakes she taught me as I watched her prepare meals.
Ingredients:
- 4 eggs
- 200g (1 cup) sugar
- 150g (⅔ cup) plain yogurt
- 200g (1⅔ cups) all-purpose flour
- 50g (⅓ cup) cornstarch
- 150g (⅔ cup) butter
- 1 packet (2 teaspoons) baking powder
- Pinch of salt
- Zest of 1 lemon
- 2 tablespoons powdered sugar (for dusting)
How to make Grandma’s Yogurt Cake:
- Separate the egg yolks from the whites. Beat the egg whites with half of the sugar until stiff peaks form, adding the sugar gradually.
- In another bowl, beat the egg yolks with the remaining sugar.
- Melt the butter and let it cool. Add the cooled melted butter and yogurt to the egg yolk mixture.
- Sift together the flour, cornstarch, and baking powder. Add this to the egg yolk mixture.
- Mix with an electric hand mixer. Add salt and lemon zest.
- Gently fold in the beaten egg whites in two or more stages, being careful not to deflate them.
- Grease and flour a 9-inch (22 cm) cake tin. Pour in the batter.
- Preheat the oven to 350°F (180°C). Bake for about 50 minutes, or until a skewer inserted into the center comes out clean.
- Allow the cake to cool completely. Remove from the tin and dust generously with powdered sugar.
Enjoy your slice of nostalgia!
