400 g of natural yogurt (better if whole, for a softer cake)
4 eggs at room temperature
100 g of granulated sugar
50 g cornstarch (for an extra creamy consistency)
1 teaspoon baking powder
1 teaspoon vanilla extract (optional, but adds an irresistible scent)
A pinch of salt
Powdered sugar for decoration (optional, for an elegant touch)
Lemon zest (optional, for a fresh flavour)
Instructions
Initial preparation: Preheat the oven to 170°C. Butter and flour a 22 cm diameter cake tin.
Beat the eggs: In a large bowl, beat the eggs and sugar until light and fluffy. This step is essential to incorporate air and ensure a fluffy cake.
Add the liquid ingredients: Add the plain yogurt , vanilla extract and grated lemon zest. Stir gently to combine the ingredients.
Incorporate the dry ingredients: Sift together the cornstarch and baking powder. Add them to the mixture, stirring in an upward motion to keep the air incorporated.
Add salt: Add a pinch of salt to enhance the flavors.
Pour into the cake pan: Transfer the batter to the prepared cake pan, smoothing the surface with a spatula.
Baking: Bake for 40-45 minutes. To check if it is cooked, insert a toothpick into the center of the cake: if it comes out clean, the cake is ready.
Cooling and decorating: Let the cake cool completely before unmolding. If desired, dust with powdered sugar before serving.
