Yogurt Cake

To prepare the yogurt cake, cut the butter into cubes and let it soften. Then pour it into the bowl of a stand mixer fitted with a whisk along with the sugar 1 and start working it 2 for at least 10 minutes. Once you have obtained a creamy and well-whipped mixture, add the eggs one at a time 3, waiting for the previous one to be completely absorbed before adding the next.

Once all the eggs are incorporated, add the yogurt 4 and the pinch of salt, still with the whisk running. Grate the zest of an untreated lemon directly into the mixture 5 and mix gently with a spatula 6.

Combine the flour with the cornstarch and the baking powder in a bowl then sift them and add them little by little to the mixture 7. Mix well and gently with a spatula making a rotating motion from the bottom up so as not to deflate the mixture. Butter and flour 8 a 9.5 inch diameter cake pan, then pour the obtained mixture into it 9.

Level the surface with a spatula 10, do not tap the pan to distribute the dough otherwise the whipped mixture may deflate. Bake in a preheated static oven at 350°F for about 50 minutes (if using a convection oven, bake at 300°F for 40 minutes). To test the proper cooking of the cake always do the toothpick test. Once cooked, remove the cake from the oven 11 and once it has cooled down, remove it from the mold and let it cool completely on a wire rack 12. Your yogurt cake is ready to be enjoyed!