Yogurt cake without butter

Name: Yogurt cake without butter
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6
Ingredients: Natural plain yogurt (unsweetened) ½ cup; Type 00 flour 2 cups; Sugar 0.8 cup; Cornstarch 8 ½ tbsp; Sunflower seed oil 0.32 cup; Eggs (3 medium) 7 oz; Lemon peel 1; Baking powder 3 ½ tsp; Powdered sugar to taste

it es fr

479

Calories per serving

Vegetarian

Energy Kcal 479
Carbohydrates g 73.3
of which sugars g 33.3
Protein g 9.8
Fats g 16.4
of which saturated fat g 2.93
Fiber g 1.4
Cholesterol mg 122
Sodium mg 57

Difficulty: Easy
Prep time: 15 min
Cook time: 45 min
Serving: 6
Cost: Low

PRESENTATION

Recipe by
Elena Laudicina

Yogurt cake without butter is one of those classic Italian treats that pops up for breakfast or a simple afternoon snack. Italians just love it because it’s so light and a bit moist, thanks to yogurt replacing the butter. And look, while plain yogurt is the go-to, you can totally use fruit-flavored or even coffee yogurt for an extra kick. This healthy yogurt cake has a tender crumb and a soft texture. Really kid-friendly stuff. It brings back memories of those old-school cakes your nonna made, just with a more delicate and airy vibe. Seriously good.

In Italy, there’s this tradition of making cakes like this at home, especially ones that don’t need a ton of fancy stuff—just simple ingredients that taste really fresh and honest. The butter-free yogurt cake is up there with other Italian favorites like plumcake or torta margherita. Super super light. You get that same lightness without losing flavor.

Thing is, this easy yogurt cake recipe gives you a nice, golden top and a bite that’s soft and a little sweet, pairing perfectly with coffee or milk. Swapping out the butter? Makes it feel a bit healthier, so it’s great for those who want a snack that’s less heavy but still really tasty. Plus, yogurt cake with oil keeps things moist, so it stays tasty for a couple days—if it lasts that long, honestly!

Whether you keep it simple or add a twist with different yogurts, this yogurt cake without butter makes everyday moments a little brighter. Really, it’s a fantastic way to enjoy a taste of Italy without any fuss. Pretty much perfect.

How to prepare Yogurt cake without butter

To make the yogurt cake without butter, pour the eggs and sugar into a bowl 1, beat with an electric mixer 2 until you obtain a light and fluffy mixture: it will take about 5 minutes. Pour in the vegetable oil 3 and mix again. Sift all the dry ingredients.

Add the plain yogurt 4, the flour 5, and the cornstarch 6.

Continue by incorporating the baking powder 7 and the grated lemon zest 8. Mix all the ingredients with the mixers, ensuring a smooth and homogeneous mixture without lumps 9.

Once ready 10, transfer the batter into an 8-inch cake pan lined with parchment paper 11 12 and bake in a preheated oven at 350°F for about 45 minutes.

Remove the cake from the oven and let it cool slightly 13, then remove from the pan onto a wire rack and garnish with a simple dusting of powdered sugar 14. The yogurt cake without butter is ready to be enjoyed 15.