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 Italian Yogurt Tub cake is a recipe that even a child could make. In fact, for many Italian and French children this is the first cake they make. I love this cake. It’s delicious and it reminds me of my family in Italy.

Italian Lemon Yogurt Tub Cake

 One year ago this morning my family and I woke up in Turin, Italy. 

This was to be the beginning of a three week adventure of discovery. A discovery of wonderful family and beautiful places important in our family history. Time that will never be forgotten and people who touched our hearts like never before.
 Italian Breakfast with family

 Here in Turin we had our first breakfast Italian style – sweet biscuits, croissants and home made yogurt cake. Quite unlike an Australian breakfast of  maybe toast and vegemite or wheatbix cereal. But embrace it we did. It was a thrill discovering different sweet biscuits (some of which we still miss – Barilla mooncakes anyone?) or bake at home croissants (which I can’t buy in my local supermarket but wouldn’t that be great!).

Freshly baked lemon scented yogurt cake was a delight!
So was our first gelato with family!

Family in Turin at Grom Icecream

Of course, I couldn’t leave my cousin without asking for the recipe for the wonderful cake. This cake uses the container the yogurt came in as a measure. Interestingly the Italian tub measured 150g whereas here in Australia I can’t find a tub of yogurt that small so I used the closest which is 180g. I do wonder that, as in the US, here in Australia everything is “upsized” and that could have something to do with our weight problem. Just a thought.
The raising agent I use is an Italian brand which I think lends to the “authentic” taste. If you can’t find it substitute baking powder.
There are many versions of the cake about but this is Donatella’s. I hope you enjoy it as much as we do.

Italian Lemon Yogurt Tub Cake

Donatella's Lemon Scented Yogurt Tub Cake
Prep Time
10 mins

A simple cake that uses the yogurt tub for measuring the ingredients.

Servings: 12
Author: Donatella
  • 3 eggs
  • 3 yogurt tubs castor sugar
  • grated lemon rind or lemon essence
  • 4 yoghut tubs plain flour sifted
  • 1 tub plain or Greek yogurt
  • 1 yoghurt tub sunflower oil
  • 1 envelope Italian baking powder or 3 teaspoons baking powder plus vanilla
  1. Heat the oven to 180C/350F and line the based of a greased 26cm/10inm cake pan

  2. Place all ingredients into the bowl of a stand mixer in the order listed. Beat on slow to incorporate the increase speed until well mixed and smooth – only a couple of minutes.
  3. Pour the mixture into the prepared pan and bake in oven for 35-45 minutes or until a skewer inserted come out clean.
  4. Rest the cake for 5 minutes then remove from the pan and allow to cool on a wire rack.
  5. Dust with icing sugar and enjoy with a strong espresso!

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