This Yoghurt Cloud Cake is a light and airy dessert that combines the tanginess of yoghurt with a fluffy cake texture. Perfect for any occasion, this cake is easy to make and can be topped with fresh fruits or a dusting of powdered sugar for an elegant finish.
Ingredients:
- 1 cup plain yoghurt (Greek or regular)
- 1 cup sugar
- 3 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- Zest of 1 lemon (optional)
- Fresh fruit or powdered sugar for serving (optional)
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- Mix Wet Ingredients: In a large mixing bowl, combine the yoghurt, sugar, and eggs. Whisk until smooth. Add the vegetable oil and vanilla extract, and mix until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. If using lemon zest, add it to the dry mixture.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
- Bake: Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
- Serve: Once cooled, serve the cake as is, or top it with fresh fruit or a dusting of powdered sugar for an extra touch.
Enjoy your delightful Yoghurt Cloud Cake!