- Preheat the oven: Set the oven to 180°C (350°F) and prepare a 22 cm (9-inch) round cake pan. Grease and flour it lightly to prevent sticking.
- Prepare the pudding: If using an instant pudding mix, follow the instructions on the package to prepare 100 g of pudding. Let it cool slightly before using it in the batter.
- Mix the wet ingredients: In a large bowl, whisk together the yogurt, prepared pudding, eggs, sugar, and lemon zest (if using). The mixture should be smooth and well combined.
- Sift the dry ingredients: In a separate bowl, sift together the flour, baking powder, and salt.
- Combine the wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, folding them gently with a spatula until you get a smooth batter. Avoid overmixing to keep the cake light and fluffy.
- Bake the cake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for about 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Dust with powdered sugar before serving.
Enjoy your super creamy yogurt cake with a cup of coffee or tea!
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