Grandma’s Italian Yogurt Cake

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Grandma’s Italian Yogurt Cake

Prep time: 15 mins | Bake time: 35-40 mins | Yield: 1 Ring Cake (22-24cm)

Ingredients

  • 3 eggs

  • 1 pot of yogurt (125g)

  • 1 jar of sugar (70g)

  • 0.5 jar of milk (70ml)

  • 3/4 jar of oil (80ml)

  • 4 jars of all-purpose flour (270g)

  • 11g baking powder

  • 3-4 tbsp raisins

  • 1 Apple (peeled and diced)

  • Lemon juice and zest

  • Grain sugar (for the topping)

Instructions

  1. Prepare the Fruit: Place the raisins in a small bowl of warm water to soften for 10 minutes, then drain and pat dry. Toss the diced apple with a squeeze of lemon juice to prevent browning.

  2. Mix the Batter: In a large bowl, whisk the eggs and sugar until pale and frothy. Stir in the yogurt, milk, oil, and lemon zest.

  3. Incorporate Dry Ingredients: Sift the flour and baking powder into the wet mixture. Fold gently until smooth and no lumps remain.

  4. Fold in Fruit: Gently fold the softened raisins and diced apple into the cake batter.

  5. Assemble: Grease and flour a 22-24cm ring cake pan (bundt style). Pour the batter in evenly and smooth the top. Sprinkle a generous layer of grain sugar over the surface for that traditional Italian crust.

  6. Bake: Bake at 350°F (180°C) for 35–40 minutes. The cake should be a beautiful golden brown and pull slightly away from the edges.

  7. Cool: Let it cool in the pan for 10 minutes before turning it out onto a wire rack.

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