No butter, no oil: this fridge staple makes yogurt cake incredibly moist

Yogurt cake is a classic family favorite, the basis for countless delicious creations, and even a source of inspiration for some culinary vocations. Everyone has their own trick for enhancing this simple recipe. This time, we suggest omitting the usual fats and incorporating an ingredient that guarantees exceptional moistness.

Easy to prepare, with a comforting texture and great versatility, yogurt cake is often a family favorite. Both children and adults can enjoy baking it without it being too complicated.

The classic yogurt cake recipe lends itself perfectly to numerous variations. You can add ingredients to enhance its richness or even change some for a truly spectacular result. That's precisely what we invite you to do: substitute the usual fats (butter, oil) with heavy cream.

Adding this ingredient will noticeably improve the moisture of the yogurt cake and give it a slight tang that perfectly balances the sweet flavors. Of course, you can add other elements to this recipe to personalize it and make it even more irresistible.

The necessary ingredients

To make a very moist yogurt cake, you will need (for approximately 6 people):

• 1 tub of natural yogurt (125 g). The empty yogurt tub then serves as a reference measure for the sugar and flour.
• 20 cl of thick, whole fresh cream
• 2 cups of powdered sugar
• 3 cups of flour
• 3 eggs
• 1 sachet of baking powder
• 1 packet of vanilla sugar
• a pinch of salt

The steps to follow

Pour the yogurt into a large bowl. Add the sour cream or mascarpone and the granulated sugar. Whisk vigorously until you have a smooth, creamy mixture. Then, add the eggs one at a time, whisking well after each addition. This will ensure optimal integration and also aerate the mixture, giving it a light, frothy texture.

Next, add the salt, vanilla sugar, flour, and baking powder, which have been previously sifted and mixed together. Gently mix to incorporate the flour well and avoid lumps, but without beating too vigorously, as this will make the dough more elastic and less smooth.

Pour this mixture into a suitable cake tin that has been greased and floured. Smooth the surface with a spatula. Bake for 35 to 40 minutes in an oven preheated to 180°C (350°F). To check if it's done, insert a knife into the center of the cake; it should come out clean and dry.

Let it cool for about ten minutes before turning it out onto a wire rack. Then, let it cool completely before serving (you can dust the cake with powdered sugar or make a quick lime glaze, for example). Thanks to the cream, this version stays moist longer (if there's any left!).