Creamy yogurt cake baked in a loaf tin – moist, light and easy to prepare

 

Sprinkled with a little icing sugar, it is perfect with coffee, tea or as a light dessert.

Ingredients

For 1 bread tin:

4 eggs,
500g plain or Greek yogurt,
120g sugar,
1 sachet vanilla sugar,
60g cornflour

 

1 teaspoon baking powder,
1 pinch of salt,
1 tablespoon lemon juice,
Optional: a little lemon zest,
Icing sugar for dustingPreheat the oven to 160°C (fan-assisted).

Line a loaf tin with baking paper.
Separate the eggs.
Mix the egg yolks, sugar, and vanilla sugar until creamy.

 

Stir in the yogurt, lemon juice, and, if desired, lemon zest.
Mix together the cornstarch and baking powder, then stir them into the yogurt mixture.

Stir everything together until smooth.
Beat the egg whites with a pinch of salt until stiff peaks form.
Gently fold the beaten egg whites into the yogurt mixture.

Pour the mixture into the prepared cake tin and smooth the surface.
Bake the cake for approximately 50 to 60 minutes, until the surface is lightly golden.

Turn off the oven and let the cake rest for about 15 minutes with the oven door slightly ajar.
Then let it cool completely and, ideally, refrigerate for at least 2 hours.
Dust with icing sugar and slice before serving.

 

Tips:
The cake may deflate slightly after baking. This is normal as it is very light and creamy. Letting it cool completely will make it more stable and easier to cut.

For added flavor, you can incorporate vanilla paste, lemon zest, or a teaspoon of honey into the mixture.

Serving suggestion:
This yogurt cake is delicious on its own. It also pairs very well with fresh red berries, strawberry coulis, vanilla coulis, or a dollop of whipped cream.

Conclusion:
This creamy yogurt cake, baked in a loaf pan, is simple, light, and incredibly moist. With just a few ingredients, you can make a delicate cake that is particularly smooth once cooled, ideal for enjoying with coffee among friends.