Light and refreshing yogurt cake: a soft and moist delight

Savor the light, refreshing flavors of a Yogurt Cake, a delicious dessert that combines the subtle sweetness of sugar with the tang of yogurt and the zesty freshness of lemon. This gluten-free cake offers the perfect balance of flavors and textures, creating a moist, moist treat ideal for any occasion. The combination of healthy ingredients and a touch of citrus makes this cake both delicious and refreshing.

Why you will love it

You will love this Yogurt Cake for its light and airy texture and refreshing flavor. The combination of sweet sugar, tangy yogurt, and tangy lemon creates a harmonious blend that is both satisfying and refreshing. The simplicity and elegance of the cake make it a perfect treat for those who enjoy light, delicious and easy-to-prepare desserts. The addition of healthy ingredients makes this cake a guilt-free treat.

Perfect opportunity

This yogurt cake is ideal for a festive celebration, a sophisticated dessert or any time you want to treat yourself to a light and refreshing treat. Its vibrant appearance and inviting aroma make it a great choice for birthdays, holidays, or any event where you want to impress your guests with a beautiful and delicious dessert. The light and airy texture of the cake, combined with its refreshing citrus flavor, makes it a perfect choice for any occasion.

Decorating Tips

replaces the word nice with empty enhance the presentation of this cake, consider sprinkling it with powdered sugar or garnishing it with fresh berries. You can also drizzle it with a light glaze or serve it with a side of whipped cream or ice cream for an extra touch of indulgence. For a festive touch, serve the cake on a decorative plate or alongside fresh fruit, creating a delicious dessert experience.

1. Ingredients:
   • 4 eggs
   • 230 g caster sugar
   • 160 g of natural lactose-free yogurt
   • 150 ml corn oil
   • 400 g gluten-free cake flour
   • 16 g of baking powder
   • Juice of 1 large lemon
   • Zest of 1 lemon
   • 1 pinch of salt
   • Powdered sugar, for decoration
2. Instructions:
   • Separate the egg yolks from the egg whites. In a bowl, beat the egg yolks, sugar (reserving 50g for the egg whites) and salt for about 5 minutes. Add the corn oil, yogurt, lemon juice and zest, mixing on low speed.
   • Add the flour and baking powder, mixing until smooth. Beat the egg whites with the remaining sugar until stiff peaks form, then gently fold into the batter. Pour into a 20cm cake tin and bake at 170°C (338°F) for around 45 minutes.

Appreciate!