Today we prepare together yogurt cake without butter, a quick and easy recipe perfect for breakfast and snack, adults and children. Yogurt cake can be made using white yogurt or fruit yogurt. Alternatively, if you want to give it an extra touch of flavor, it can be made with coffee or vanilla yogurt.
By using lactose-free yogurt, the cake is also perfect for anyone with an intolerance to this sugar. Let's see, then, the procedures for preparing the yogurt cake without butter.
Ingredients
Equipment
Electric blender
Bowl
Hinge mold
Oven paper
Sieve
Ingredients
125g white yogurt (if fruit-flavored and sweetened: 100g)
1. Pour the eggs and sugar into a bowl and whisk with an electric mixer until light and fluffy. Pour in the EVO oil and mix again.
2. Sift all the powders and add yogurt, flour and cornstarch to the mixture. Continue by adding the baking powder and grated lemon zest.
3. Continue mixing all ingredients until the mixture is smooth and lump-free.
4. When finished, transfer to a 20-cm-diameter cake pan previously lined with baking paper.
5. Bake the dough in an oven previously heated to 180° for about 45 minutes. Take the cake out of the oven and let it cool.
6. Garnish with a sprinkling of powdered sugar and serve.
Preparation tips for yogurt cake without butter
Making our yogurt cake without butter is not difficult, just follow a few little tips:
If you choose to use fruit yogurt that has already been sweetened, we recommend that you put in 25 g less sugar. This way you will maintain the right proportions to make a balanced dessert.
Eggs should always be at room temperature, otherwise they will not assemble well and will not blend with the other ingredients in the recipe.
Try to mix the ingredients with rotary motions of the electric whisk to make a well-blended dough.
Sift all the powders well so that no lumps form and the dough is smooth and homogeneous.
We recommend that you do not open the oven before the 30-minute baking time and use a wooden toothpick to make sure the cake is ready.
Butterless yogurt cake: it's the EVO oil that makes the difference!
To give the right softness to our cake, it is necessary to use a vegetable or animal-derived fat, but in our recipe, butter is not included. How can we do this? Simple! We are going to use extra virgin olive oil.
Why EVO oil and not seed oil (generally used in for baking)? Let's go over the differences.
Extra virgin olive oil, with its beneficial properties, is the perfect ingredient to include in recipes to make them healthy and tasty. Always considered the star of the Mediterranean Diet, EVO oil boasts many nutritional qualities:
It protects the function of the heart and the entire cardiovascular system by keeping "bad" cholesterol in check and increasing "good" cholesterol.
It has antioxidant action, thanks to the rich presence of polyphenols, and counteracts the formation of free radicals, the cause of cellular aging.
Rich in vitamin E, also called the "beauty vitamin," carotenoids and vitamin A, EVO oil promotes collagen synthesis and cell turnover, improving skin tone and elasticity.
That said, it is important to remember that, for many desserts, oil is more suitable than butter because:
It makes doughs fluffier because its special texture allows it to take in more air during preparation.
It is able to keep cakes fresh and soft longer (cakes made with butter dry out sooner).
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