Butter-Free Yogurt Loaf Cake

To prepare the butter-free yogurt cake, have all the weighed ingredients at room temperature. Place the whole eggs in a large bowl along with the granulated sugar 1 and a pinch of salt; whisk everything with an electric mixer, initially on low speed, then you can increase it 2. When you have obtained a light and frothy mixture, discard the electric beaters and take a hand whisk. Add the Greek yogurt little by little, mixing with the whisk to incorporate 3.

Grate the zest of a lemon 4 and add it to the mixture 5. Stir to blend all the ingredients well 7, then pour in the oil in a thin stream while continuing to stir 6.

In a bowl, sift the flour, potato starch, and baking powder 7, then add the dry ingredients one spoonful at a time to the batter 8, mixing with a spatula from top to bottom 9, until the dry ingredients are completely incorporated and you have a smooth and homogeneous batter.

Butter and line a loaf pan measuring 9x4x3 inches (with a capacity of 1 liter) with parchment paper 10; gently pour in the batter you have prepared 11, leveling the surface very gently with a spatula. Bake in a preheated static oven at 340°F for 55 minutes. Check the cooking by performing a toothpick test: insert a toothpick in the center of the loaf cake, and if it comes out clean, it means it's ready; otherwise, extend the cooking for a few more minutes. When the loaf cake is golden brown, remove it from the oven 12, let it cool completely in the pan, then remove from the pan: your butter-free yogurt cake is ready to be served!