Here’s a recipe for a Soft and Pudding-Like Yogurt Cake that’s incredibly moist, light, and perfect for dessert or a sweet snack. It has a rich, creamy texture thanks to the yogurt!
Ingredients:
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup plain yogurt (whole milk or Greek yogurt works well)
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup unsalted butter (melted)
- 1 teaspoon vanilla extract
- Zest of 1 lemon (optional, for extra flavor)
For the Pudding Layer:
- 1 cup milk (whole milk or 2% works best)
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon vanilla extract
- Pinch of salt
For Garnish (optional):
- Powdered sugar (for dusting)
- Fresh fruit or berries (optional)
Instructions:
1. Make the Cake Batter:
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Mix wet ingredients: In another bowl, combine the yogurt, sugar, eggs, melted butter, and vanilla extract. Add the lemon zest if you’re using it. Mix until smooth.
- Combine wet and dry ingredients: Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined. Be careful not to overmix.
- Pour the batter into the pan: Transfer the batter into the prepared cake pan and smooth the top with a spatula.
2. Prepare the Pudding Layer:
- Heat the milk: In a small saucepan, whisk together the milk, sugar, cornstarch, and a pinch of salt over medium heat. Bring the mixture to a simmer, whisking constantly until it thickens and starts to bubble (about 2-3 minutes).
- Add vanilla: Once the mixture thickens, remove from heat and stir in the vanilla extract. Let it cool for a few minutes.
3. Layer the Pudding over the Cake:
- Pour the pudding: After the cake batter is in the pan, carefully pour the warm pudding mixture over the cake batter. Do not stir—just pour it evenly over the top. It will sink into the cake while baking, creating a soft, pudding-like texture inside.
4. Bake the Cake:
- Bake: Place the pan in the preheated oven and bake for 35-40 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean (a few crumbs are okay). The cake will puff up during baking and then settle as it cools.
5. Cool and Serve:
- Let it cool: Allow the cake to cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely.
- Garnish (optional): Once cooled, dust the top of the cake with powdered sugar and garnish with fresh fruit or berries if desired.
Tips:
- Flavor variations: You can add some orange or lime zest instead of lemon for a different citrus flavor. You could also mix in some chocolate chips or dried fruit for extra texture.
- Make it even more pudding-like: For a super pudding-like texture, you can serve the cake slightly chilled. The pudding layer will set even more as it cools.
- Storage: This cake stays moist for several days, so it’s great for making ahead!
This Soft and Pudding-Like Yogurt Cake has the perfect balance of fluffy and creamy, with a deliciously smooth texture that melts in your mouth. It’s a perfect treat for any occasion! Let me know if you have any questions or need more tips!
