Italian cuisine · Breakfast & Eggs

Yogurt Loaf Cake

Moist loaf cake in which the yogurt cup serves as the measure for all the ingredients.

Ingredients · for 8 servings

• 150 g plain yogurt
• 3 eggs
• 180 g sugar
• 120 ml olive oil
• 300 g flour
• 1 packet baking powder
• 1 organic lemon (zest)
• 1 pinch salt
• 2 tbsp powdered sugar for dusting

Instructions

1. Preheat the oven to 175°C and butter a 25 cm loaf pan and line it with baking paper so the cake releases cleanly later.
2. Beat the eggs with the sugar and a pinch of salt for 5 min. until foamy, until the mixture is noticeably paler and thick.
3. Stir in the yogurt and olive oil in a thin stream and add the grated lemon zest.
4. Sift the flour and baking powder over it and fold in with a spatula only until no more flour is visible - longer mixing makes the cake tough.
5. Fill the batter into the pan and bake for 40-45 min.; the surface will typically crack lengthwise, and a wooden skewer will come out dry.
6. Let the cake rest in the pan for 15 min., turn it out, let it cool completely and serve in slices dusted with powdered sugar for breakfast.