Moist Oil-free Yogurt Cake – a delicious recipe with Egg, Yogurt, Sugar, Lemon juice, Kanten powder, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Lightly spread margarine on the surface of the pan and lightly dust with flour (to prevent the cake from sticking in the pan).
2
Preheat the oven to 180C.
3
Crack the eggs open into a bowl and beat with a whisk.
4
Add the yogurt and mix.
5
Add the sugar and mix again.
6
Add the lemon juice and mix.
7
Finally, add the powdered kanten and mix until just combined.
8
Mix together the flour and baking powder and sift into the batter.
9
Fold the dry ingredients into the batter with a rubber spatula.
10
Pour the batter into the pan.
11
Drop onto a table from a few centimeters up a few times to disperse the air.
12
Bake for 40 minutes.
13
When a skewer or toothpick inserted in the center comes out clean, it's done.
14
Let cool in the pan.
15
Once cooled, remove from the pan.
246
kcal
Calories
6
g
Fat
38
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 Egg (large), 150 grams Yogurt, 60 grams Sugar, 15 grams Lemon juice, and more.
Yes, Moist Oil-free Yogurt Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
