Ingredients

Serves 12

• 1 cup 30g yogurt powder mixed in 120g water
• 1 ½ yogurt cups sugar
• 4 eggs
• zest of 1/2 lemon or orange
• 250g butter at room temperature + a little more for the mold
• 3 cups of yogurt all-purpose flour
• 1 sachet of baking powder
• 2 tsp cocoa (optional)
• 1 handful of crushed walnuts (optional)

Instructions

To make the yogurt cake, empty the cup in which we have homogenized the yogurt powder into a bowl, so that we have its measuring cup handy and can measure with it.

In a bowl, put the butter and sugar and beat them well with a mixer or a hand whisk until fluffy.

Add the yogurt and mix.

Add the eggs one by one and mix well after each addition.

Add the zest and then slowly add the flour along with the baking powder, while mixing with a silicone spatula, so that the flour is gradually incorporated.

If we want to make a two-tone cake, half white and half chocolate, pour half the mixture into another bowl and mix it with the cocoa until it takes on a deep chocolate color (you may need a little more cocoa).

If we want, we also add the walnuts to the mixture and mix.

Butter a cake mold with a hole and pour our mixture.

If we make half and half, first add a little of the white, then a little of the chocolate and so on until they are finished.

Bake in a preheated oven at 170-180°C for about 50 minutes and test with a knife. If it comes out dry, the cake is ready.

Let the yogurt cake cool and unmold.