Want to prepare a simple and delicious cake for breakfast? This tasty yogurt brown sugar cake is perfect for a family breakfast. Bon appetit!!!
TABLE OF CONTENTS
INGREDIENTS FOR THIS RECIPE
Here you'll find all the ingredients needed to make this recipe:
- Natural yogurt - Helps the cake to be moist and fluffy.
- Light brown sugar - Sweetness and flavor.
- Eggs - Provides structure and moisture and help the cake rise.
- All-purpose flour - Give consistency and is the base of the dough.
- Butter - Makes the cake soft and tastier.
- Lemon zest - Adds a very nice fresh flavor.
- Baking powder - Rising agent.
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE YOGURT BROWN SUGAR CAKE
Step 1: Preheat the oven to 180ºC (350ºF). Grease a bundt cake pan with margarine or butter and dust with flour.
Step 2: Beat for 2 to 3 minutes the brown sugar, softened butter and the lemon zest. Add the eggs and beat until obtain a creamy dough. Add the yogurt, flour and the baking powder and beat until a homogeneous and creamy mixture.
Step 3: Pour the dough into the prepared pan and bake for 25 to 30 minutes.
Step 4: Remove the cake from the oven and unmold onto a plate. Let cool to room temperature and serve.
TIPS FOR YOGURT BROWN SUGAR CAKE
1. When preheating the oven, make sure you have all ingredients ready to start making the cake.
2. Place the oven rack in the middle. This allows the hot air to circulate evenly around the dough, resulting in even cooking.
3. When placing the cake dough in the oven, the oven should not be too hot, if it is, the cake will rise too quickly and there will be no time for the inside of the cake to cook at the same speed (what often happens is the cake sinks in the middle). If the oven is too hot, leave the oven door open until the temperature drops a little.
4. Never open the oven door while the cake is baking. The kitchen temperature is always lower than the oven temperature, what will happen is that the oven temperature will drop and the risk of the cake sinks in the middle increases.
5. The first thing to do before taking the cake out of the oven, is to stick a toothpick in the center of the cake. If it's dry, it's cooked. Turn off the oven and leave the cake in the oven for another 5 minutes.
6. Do not open the oven door all the way, leave the door open about 10 to 15 centimeters (4 inches to 6 inches) and wait another 5 or 10 minutes so that the heat enters the kitchen and there is no temperature shock that causes the cake to collapse (the time depends on the season of the year, if it is summer leave it for about 5 minutes, if it is winter 10 minutes).
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Yogurt brown sugar cake
Want to prepare a simple and delicious cake for breakfast? This tasty yogurt brown sugar cake is perfect for a family breakfast. Bon appetit!!!
4.00 from 11 reviews
- 125 grams (4 1/2 ounces) natural yogurt
- 175 grams (1 cup) light brown sugar
- 3 medium eggs
- 150 grams (1 cup) all-purpose flour
- 125 grams (1/2 cup) softened unsalted butter
- Zest of one lemon
- 1 teaspoon baking powder
- Preheat the oven to 180ºC (350ºF). Grease a bundt cake pan (24 x 8 centimeters (9 1/2-inch diameter with 3 1/4-inch-high sides)) with margarine or butter and dust with flour.
- In an electric mixer, beat on medium speed for 2 to 3 minutes the brown sugar, softened butter and the lemon zest. Add the eggs and beat until obtain a creamy dough. Add the yogurt, flour and the baking powder and beat until a homogeneous and creamy mixture.
- Pour the dough into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 25 to 30 minutes (the time depends on the oven).
- Remove the cake from the oven and unmold onto a plate. Let cool to room temperature and serve.
Ingredients
Directions
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