Who says you need an oven to make a delicious cake? This fluffy pan cake is made directly in the pan and impresses with a wonderfully soft consistency, subtle vanilla notes, and a fresh hint of lemon.
Perfect for spontaneous cake cravings or warm summer days when you want to keep the oven off.
Ingredients for a large pan
- 2 eggs
- 150 g Greek yogurt (lactose-free)
- 35 g cane sugar
- 5 drops vanilla extract
- 35 g rice oil
- 250 g rice flour
- 50 g potato starch
- 15 g baking powder
or alternatively:- 10 g cream of tartar baking powder
- 5 g baking soda
- Grated lemon zest
Preparation
1. Mix the liquid ingredients
In a large bowl, whisk together the eggs, cane sugar, Greek yogurt, vanilla extract, and rice oil until the mixture is smooth and creamy.
2. Add the dry ingredients
Add the rice flour, potato starch, baking powder, and grated lemon zest, and mix everything into a smooth batter.
3. Prepare the pan
Lightly grease a large non-stick pan and dust it with a little flour.
4. Bake the cake
Pour the batter into the pan and spread it out evenly. Cover with a lid and cook over low to medium heat for about 20–25 minutes.
5. Flip the cake
Once the surface looks dry and the cake is almost fully cooked, place a lightly oiled plate over the pan and carefully flip the cake onto it.
Then, slide the cake back into the pan and bake for a few more minutes.
6. Perform a doneness test
Check with a toothpick to see if the cake is cooked through. Then, let it cool slightly and serve.
Mahlzeit tip
The pan cake tastes particularly delicious with fresh berries, powdered sugar, or a little lemon glaze. For a chocolatey version, you can also add chocolate chips to the batter.
Enjoy your meal
This delicious cake idea is from @annamariachef2.0
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