Chilean Yogurt Cake — Homemade Queque de Yogurt Recipe

Versión en Español

Chilean queque de yogurt is a moist loaf cake made with plain yogurt, oil, eggs, sugar, vanilla, and lemon zest, baked until golden and dusted with powdered sugar. It takes 20 minutes of preparation plus 40 minutes of baking and serves 6 people.

It is one of the simplest and most delicious recipes in home baking, ideal to make and share with the family at once.

How to Make Chilean Yogurt Cake?

Yogurt cake is quick and easy: you whisk the wet ingredients with a fork, sift in the flour and baking powder, and bake. The yogurt keeps the crumb moist and tender.

Nutritional Information

Each serving of yogurt cake contains approximately 280 kcal, 40 g of carbohydrates, 10 g of fat, 6 g of protein, 1 g of fiber, 20 g of sugars, 40 mg of cholesterol, and 250 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.

Homemade Chilean Queque de Yogurt Recipe

Preparation: 20 minutes
Cooking: 40 minutes
Servings: 6 people

Ingredients

• 250 g (2 cups) of all purpose flour
• 250 ml (1 cup) of plain unsweetened yogurt
• 200 g (1 cup) of sugar
• 70 ml (1/3 cup) of oil
• 2 eggs
• 1 teaspoon of vanilla extract
• 1/4 teaspoon of salt
• 1 teaspoon of lemon zest
• 2 teaspoons of baking powder
• Powdered sugar, to dust

Instructions

1. Preheat the oven to 180 C (356 F) for at least 10 minutes. In a large bowl, combine the sugar, the plain yogurt, the vanilla, the eggs, the lemon zest, and the oil, and mix with a fork until combined.

2. Sift the flour, the baking powder, and the salt over the bowl and fold gently until just combined. Pour the batter into a buttered loaf tin and bake for 40 to 50 minutes, until a toothpick or skewer inserted in the center comes out dry.

3. Let it cool in the tin for about 15 minutes, then cool at least 30 minutes more and dust with powdered sugar if you like. Serve at once with coffee or hot chocolate.

Additional Tips

Use the yogurt cup to measure

Use the empty 250 ml yogurt container as a measuring cup for the other ingredients, following the traditional French method.

Blend the batter

For an even quicker cake, mix the wet ingredients in a blender before pouring them over the flour.

Do not overmix

Fold the flour in just until it disappears; overmixing makes the cake dense.

Frequently Asked Questions (FAQs)

1. Can I use Greek yogurt?

Yes, but since it is thicker, add 2 to 3 tablespoons of milk or water to balance the batter. It also adds more protein and a slightly tangier flavor.

2. What if I do not have baking powder?

Use 1 teaspoon of baking soda plus 2 teaspoons of lemon juice or white vinegar, mixed in just before adding to the batter.

3. How do I know the cake is done?

A toothpick inserted in the center should come out clean or with a few dry crumbs, and the top should spring back and look golden, pulling slightly from the sides.

4. Can yogurt cake be frozen?

Yes, for up to 3 months, wrapped in plastic film and then foil. Thaw at room temperature for 2 to 3 hours before serving.

5. Can I add flavors?

Chocolate chips, raisins, dried cranberries, orange zest, cinnamon, or small pieces of apple or fresh blueberries all work well.

What Is a Queque?

In Chile a queque is a simple loaf or ring cake, served in slices at once. Yogurt cake is one of the easiest versions and a classic first recipe for young bakers.

History and Origin of Yogurt Cake

Yogurt cake, or gateau au yaourt, comes from France, where yogurt was sold in small glass pots that grandmothers then used to measure the other ingredients.

Did You Know?

Yogurt is a dairy product made by fermenting milk with Lactobacillus and Streptococcus bacteria. It can be made from any milk, but cow’s milk is by far the most common today.

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• Chilean Orange Sponge Cake Recipe
• Chilean Carrot Cake Recipe
• Chilean Marble Cake Recipe
• Chilean Yogurt Sponge Cake Recipe