Easy yogurt cake
User Reviews
4.7
Easy yogurt cake
Description
Easy yogurt cake uses room-temperature yogurt, eggs, vegetable oil, sugar, all-purpose or cake flour, and baking powder to create a smooth batter. The eggs are lightly beaten before adding wet ingredients and dry flour mixture, resulting in an evenly mixed batter that bakes into a tender cake. Baking is done in either an 8-inch cake pan or a 9½-10 inch bundt pan at 350°F for 35 to 40 minutes or until a toothpick inserted comes out clean or with few crumbs.
A blueberry sauce made from blueberries, sugar, cornstarch, water, and lemon juice accompanies the cake. Simmered gently to thickness, it adds a fresh fruity contrast to the moist cake, enhancing serving options.
The cake can incorporate various yogurt flavors, and substitutions with Greek or low-fat yogurt are possible, adjusting moisture as noted. Storage guidelines recommend keeping the cake covered at room temperature for a few days or refrigerated up to nearly a week. It also freezes well when wrapped well and thawed overnight.
Overall, this cake offers versatility and a tender texture due to the yogurt, making it suitable for casual desserts or teatime treats.
Ingredients
- 1 cup yogurt any flavour, flavoured regular natural best, room temperature
- 3 large egg room temperature
- ½ cup vegetable oil
- ¾ cup sugar
- 1½ cups all-purpose flour or cake flour
- 1½ teaspoons baking powder
EXTRAS
- 2-3 tablespoons powdered sugar
BLUEBERRY SAUCE
- 1 cup blueberries
- ⅓ cup sugar
- ½ tablespoon cornstarch
- 2 tablespoons water
- ½ tablespoon lemon juice
Instructions
- Pre-heat the oven to 350F degrees (180 cm). Grease an 8 inch (20cm) cake pan or a 9½-10 inch (24 cm) bundt pan.
- In a medium bowl, using a hand mixer on medium speed, lightly beat the eggs approximately 30 seconds, add oil, sugar and yogurt, beat for 1 minute until smooth, add flour and baking powder and beat until well combined approximately another minute.
- Pour into the prepared cake pan and bake for approximately 35-40 minutes or until tested done (when a toothpick inserted in the centre of the cake comes out dry or with a few crumbs attached). Let cool 15-20 in the pan then move to a wire rack to cool completely. When cool, sprinkle with powdered sugar if desired.
BLUEBERRY SAUCE
- In a medium pot mix together berries, sugar, cornstarch, water and lemon juice, bring to a boil then lower heat and simmer until desired thickness. Pour into a bowl, let cool completely and or refrigerate.
Notes
- Bring all ingredients to room temperature approximately 45-60 minutes before mixing for best texture.
- Use flavored regular yogurt (such as strawberry) for added taste, or adjust for Greek or low-fat yogurt by balancing with milk or water.
- To lighten the flour, replace two tablespoons per cup with cornstarch, and sift together to avoid lumps.
- Store the cake covered at room temperature for up to 3 days or refrigerated up to 5-6 days; bring to room temperature before serving.
- Freeze wrapped cake for up to 3 months; thaw overnight before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10people
Amount Per Serving
Calories 310 kcal
% Daily Value*
| Calories | 310kcal | 16% |
| Carbohydrates | 45g | 15% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 52mg | 17% |
| Sodium | 32mg | 1% |
| Potassium | 208mg | 4% |
| Sugar | 29g | 58% |
| Vitamin A | 105IU | 2% |
| Vitamin C | 1.8mg | 2% |
| Calcium | 92mg | 9% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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