Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Ciambella di yoghurt alla vaniglia e lamponi

Vanilla Yogurt and Raspberry Bundt Cake

Name: Vanilla Yogurt and Raspberry Bundt Cake
Cuisine: American
Ingredients: 1 2/3 cups all-purpose flour (about 210 grams); 1/2 cup potato starch (about 65 grams); 1 cup vanilla yogurt (about 220 grams); Raspberries, to taste; 4 medium eggs; 1 cup granulated sugar (about 200 grams); 2/3 cup sunflower oil (about 130 grams); Grated zest of 1 lemon; 1 packet baking powder; Pinch salt; 1 teaspoon vanilla extract (or 1 packet of vanillin)

Ricette Homemade di Micky @ricette_dimicky

Abruzzo

Vanilla Yogurt and Raspberry Bundt Cake

Ricette Homemade di Micky @ricette_dimicky

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Ingredients

1 2/3 cupsall-purpose flour (about 210 grams)
1/2 cuppotato starch (about 65 grams)
1 cupvanilla yogurt (about 220 grams)
Raspberries, to taste
4medium eggs
1 cupgranulated sugar (about 200 grams)
2/3 cupsunflower oil (about 130 grams)
Grated zest of 1 lemon
1 packetbaking powder
Pinchsalt
1 teaspoonvanilla extract (or 1 packet of vanillin)

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Steps

1

In a bowl, beat the eggs, sugar, vanilla extract, and salt until the mixture becomes light and frothy.
2

Add the yogurt, oil, and lemon zest. Continue mixing with an electric whisk and incorporate the flour, potato starch, and sifted baking powder.
3

Prepare a Bundt cake pan with non-stick spray. Pour 1/3 of the batter into the pan and distribute the raspberries around. Adjust the amount to your taste.
4

Pour the remaining batter and bake at 340°F (170°C) for 45 minutes. Always do the toothpick test!
5

Let cool and dust with powdered sugar.

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Cooksnaps

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Ricette Homemade di Micky @ricette_dimicky

Published in the US on March 31, 2025 18:15

Abruzzo

Sono mamma,moglie e ho un lavoro part-time. Con la passione per la cucina e nei miei piatti c'è un mix tra tradizione campana,abruzzese e Svizzera tedesca 😀😉

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