Light and delicate cake, perfect for a coffee break or after lunch. It is also called the “Seven Cup Cake”, as the yogurt plastic cup can be used to measure the other ingredients. The result is guaranteed!
THE CHEF’ SUGGESTION
Dissolve the yeast in lukewarm milk to help its activation.
- 1 cup yogurt
- 2 cups sugar
- 3 cups flour
- 1 cup seed oil
- 1 package of yeast
- Lemon zest
- ½ cup milk
Mix egg yolks with sugar. Once well combined, add yogurt and oil.
- Season with a pinch of salt and add the lemon zest.
Stir in flour, yeast (melted in milk) and beaten egg whites. Sprinkle your greased cake pan with flour.
- Pour the mixture into the pan ( or into a mold for plum cake) and cook in the oven at 180°C for about 40 minutes.