ReceptnaptárPlumcake allo yogurt (yogurt loaf cake)
Plumcake allo yogurt is the simple yogurt loaf cake of Italian homes, baked in a loaf tin. It's soft, moist and lemony, and perfect for breakfast, an afternoon snack or with coffee. The batter is made with oil, so it stays fresh for days.
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Ingredients
Method
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- Beat the eggs with the sugar until fluffy.
- Add the oil, yogurt and lemon zest.
- Sift in the flour and baking powder and mix until smooth.
- Pour into a greased, floured loaf tin.
- Bake at 175°C for 45-50 minutes, until a skewer inserted comes out clean.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- The yogurt and eggs should be at room temperature.
- Don't open the oven door in the first 30 minutes of baking, or it may sink.
- Check with a skewer: if it comes out clean, it's done.
Frequently asked questions
How long does it keep?
In an airtight container, 4-5 days.
Can I add fruit?
You can vary it with berries or chocolate chips.
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