Yoghurt cake
It’s easy and full of flavor recipe. Most moist cake with a very few ingredients . You don’t need any electric gadgets for this recipe . #cookwithhina
Ingredients
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1 1/4 cups (165 grams) all-purpose flour
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1/4 cup (30 grams) ground almonds (I used almond flour)
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1 teaspoon (4 grams) baking powder
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1/2 teaspoon (2 grams) baking soda
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1/2 teaspoon (2 grams) salt
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Zest (outer skin) of one lemon (optional)
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2 large eggs (100 grams out of shell), at room temperature
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1 teaspoon (4 grams) pure vanilla extract
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1 cup (200 grams) granulated white sugar
Cooking Instructions
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1
Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven.
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2
Butter, or spray with a non-stick vegetable spray, an 8 inch (20 cm).
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3
Line the bottom of the pan with parchment paper.
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4
In a large bowl, stir or whisk together the flour, ground almonds, baking powder, baking soda, salt, and lemon zest.
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5
In another bowl, stir or whisk together the eggs, oil, yoghurt, and vanilla extract.
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6
Stir in the sugar.
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7
Add the wet ingredients to the dry flour mixture.
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8
Stir until just combined.
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9
Scrape the batter into the prepared pan.
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10
Bake in preheated oven for about 40 to 45 minutes or until a toothpick inserted into the center of the cake comes out clean.
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11
Remove from oven and place on a wire rack to cool.
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12
You can serve this cake plain or with a dollop of whipped cream, ice cream and decorate with some sprinkles.
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