The yogurt cake is the simplest and most foolproof recipe for Spanish homemade baking. This lemon version replaces the butter with mild olive oil, making it moister and with better fats. The yogurt provides sponginess and an acidic touch that combines perfectly with the lemon.
Mediterranean
Yogurt and lemon cake without butter
Fluffy yogurt and lemon cake without butter. Easy, moist and aromatic recipe with less fat than traditional cake.
- Spain
- Dessert
- Light
- easy
- lactosa
15 min
Tiempo de Preparación
10
Servings
Nutrición por ración
- Calories 280 kcal
- Protein 5 g
- Fiber 1 g
- Carbohydrates 38 g
- Fat 12 g
- Sodium 120 mg
Story behind the dish
Preparation
Yogurt and lemon sponge cake without butter is a preparation from Spain with easy difficulty. Reserve about 55 minutes in total (15 for mise en place and preparation, 40 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 3 eggs.
- Have ready: 1 natural yogurt (125 g) — the glass of yogurt as a measure.
- Have ready: 2 glasses of sugar.
- Have ready: 3 glasses of flour.
- Have ready: 1 glass of mild olive oil.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Preheat the oven to 180°C; grease 24 cm mold
Preheat the oven to 180°C; Grease 24 cm mold. Preheat the oven well in advance so that the temperature is stable from the first minute.
Preheat the oven well in advance so that the temperature is stable from the first minute.
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Beat the eggs with the sugar until foamy
Beat the eggs with the sugar until foamy. Go slowly and confirm texture, aroma and color before moving to the next step. Watch the exact point indicated; An extra minute can alter the result.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add the yogurt
Add the yogurt, oil, juice and lemon zest. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Sift the flour with the yeast and salt; incorporate in two batches
Sift the flour with the yeast and salt; Incorporate in two batches. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result.
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Pour into the mold and bake for 35-40 min (check with a toothpick)
Pour into the mold and bake for 35-40 minutes (check with a toothpick). Preheat the oven well in advance so that the temperature is stable from the first minute.
Preheat the oven well in advance so that the temperature is stable from the first minute.
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Let cool in the pan for 10 minutes; unmold on rack
Let cool in the pan for 10 minutes; unmold onto rack. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Sprinkle with powdered sugar and lemon zest
Sprinkle with powdered sugar and lemon zest. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
Chef's tips
- Preheat the oven well in advance so that the temperature is stable from the first minute.
- Adjust the sweetness or creaminess to taste with ripe fruit or yogurt, without going overboard.
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