Yogurt Bundt Cake (Ciambellone allo Yogurt)
Category: Desserts | Servings: 10
This yogurt bundt cake, or Ciambellone allo Yogurt, is a wonderfully soft and moist treat that can brighten any occasion. It’s a classic Italian dessert, loved for its simplicity and deliciously light texture. With the tang of Greek yogurt and a hint of lemon zest, this cake strikes the perfect balance between sweet and slightly tangy. This easy-to-follow recipe yields a golden, fluffy cake that pairs perfectly with your afternoon tea or as a dessert for a family gathering.
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggs | 300g |
| Sugar | 300g |
| Greek Yogurt | 200g |
| Vegetable Oil | 90g |
| All-Purpose Flour (00 type) | 200g |
| Potato Starch | 50g |
| Baking Powder | 10g |
| Lemon Zest | 1 lemon |
| Butter (for greasing) | As needed |
| All-Purpose Flour (for dusting) | As needed |
Instructions
-
Prepare the Ingredients:
Begin by ensuring all your ingredients are at room temperature. This step helps create a smoother batter that bakes more evenly. -
Whisk the Eggs and Sugar:
In a large mixing bowl, beat the eggs and sugar together until the mixture becomes light and fluffy, with a pale color and a slightly thicker texture. This process will take about 5-7 minutes using an electric mixer or a stand mixer with a whisk attachment. -
Sift Dry Ingredients:
In a separate bowl, sift the all-purpose flour, potato starch, and baking powder. Sifting ensures that the dry ingredients are evenly distributed and free of lumps. -
Combine Wet and Dry Ingredients:
Gradually add the sifted dry ingredients into the egg-sugar mixture, one tablespoon at a time, while continuing to mix. This should be done slowly to avoid deflating the batter. After all the dry ingredients are incorporated, stop mixing. -
Add Yogurt and Mix:
Now, gently incorporate the Greek yogurt into the batter in 2 to 3 batches. Mix after each addition, ensuring that the batter is smooth and consistent. -
Flavor the Batter:
Grate the zest of one lemon and add it to the mixture, stirring until fully combined. This will give your cake a subtle yet refreshing citrus flavor. -
Prepare the Cake Pan:
Take a 24 cm (approximately 9.5 inches) bundt cake pan and generously grease it with butter. Sprinkle a little flour inside the pan, tapping it to coat the surface evenly. This will help your cake release easily once baked. -
Pour the Batter:
Pour the prepared batter into the pan, smoothing the top gently with a spatula. Make sure the batter is evenly distributed and reaches all corners of the pan. -
Bake the Cake:
Preheat your oven to 180°C (350°F). Place the pan in the center of the oven and bake for about 40-45 minutes. Check for doneness by inserting a toothpick into the center of the cake. If it comes out clean, the cake is ready. -
Cool and Serve:
Once the cake is baked, remove it from the oven and allow it to cool in the pan for 10 minutes. Then, carefully turn it out onto a cooling rack to finish cooling completely.
Your yogurt bundt cake is now ready to be enjoyed! The soft, tender crumb combined with the light flavor of yogurt and lemon makes this cake a delightful treat for any occasion.
This cake is best served when completely cooled, though it’s still wonderful when slightly warm. If desired, dust the top with powdered sugar for a decorative touch, or serve it with a dollop of whipped cream or fresh berries. This yogurt bundt cake is a perfect balance of sweetness and tang, offering a refreshing flavor that is sure to be a hit with everyone who tastes it.
