When you want to prepare something very tasty, simple and economical, these cakes are an excellent choice.
The cake known as “7 glasses” is a traditional recipe that stands out for its simplicity and delicate flavor.
The main advantage is that it doesn’t require scales or butter, as all ingredients are measured using a yogurt cup as a reference.
With a soft texture and a light hint of lemon, this cake is perfect for breakfast, an afternoon snack, or even as a base for decorating other cakes.
Because it’s a practical recipe, without butter and with few ingredients, it’s ideal for those looking for speed and flavor in a single preparation.
Its versatility allows both beginners and those who want to innovate in the kitchen to enjoy this homemade cake, which makes a lot and pleases everyone.
Ingredients:
-
- 3 eggs
- 1 cup (125 g) vanilla yogurt
- 1 cup of sugar
- 1 cup of vegetable oil
- 1 glass of milk
- 3 cups of wheat flour
- 1 teaspoon vanilla sugar or vanilla essence
- 1 and a half tablespoons of baking powder
- Lemon zest + 2 tablespoons lemon juice
- 1 pinch of salt
To decorate (optional):
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- Peach jam
- Grated coconut
- Powdered sugar
- Chocolate drops
- Fresh fruits
Preparation method:
Beat the eggs with the sugar, vanilla sugar, and salt until light and fluffy.
Add the yogurt, oil, milk and lemon juice, mixing well.
Sift the flour together with the baking powder and lemon zest, and gently fold it into the liquid mixture until a smooth dough forms.
Pour the batter into a greased or parchment paper-lined pan.
Bake in a preheated oven at 180°C for approximately 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
Remove from the oven, let cool on a rack and decorate as you prefer.
Tips and suggestions:
- Use any flavor of yogurt: peach, strawberry, coconut, or plain.
- For a lactose-free version, replace the yogurt and milk with plant-based drinks.
- For the gluten-free version, use a gluten-free flour blend.
- To vary the texture, add nuts, raisins or chocolate chips.
- This cake is great as a base for filled cakes, as it maintains its consistency when cutting.
- Store in a closed container for up to 4 days or freeze portions to consume whenever you want.
Recipe variations
- Marbled cake: Reserve one-third of the batter and mix in cocoa powder. Alternate the batters in the pan to create the marbled effect.
- Whole wheat version: Replace half of the wheat flour with whole wheat flour and use brown sugar instead of regular sugar.
- Fruitcake: Add grated apple, mashed banana, or pear pieces to the batter for a different flavor.
- Filled cake: Once cooled, cut the cake into layers and fill with dulce de leche, cream or jelly of your choice.