Easy yogurt cake
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4.7
1,149 reviews
Excellent
Easy yogurt cake
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Easy Yogurt Cake, a simple easy and delicious Snack or Dessert Cake Recipe made with your favourite flavor of Yogurt.
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Ingredients
- 1 cup any flavour yogurt** (I find flavoured regular natural yogurt to be the best / room temperature )
- 3 large eggs (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
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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
- For room temperature ingredients be sure to remove the ingredients from the fridge about 45-60 minutes before using.
- I find flavoured regular yogurt to be the best, in the video I used Strawberry.
- I find flavoured regular yogurt to be the best, in the video I used Strawberry.
- It can also be made with any flavour of yogurt, I find that greek yogurt, 0 fat (yes 0 fat!) or regular yogurt both work well. If you use greek yogurt then it is a good idea to use 3/4 cup of yogurt and 1/4 cup of milk or water, that’s because greek yogurt is thicker than regular yogurt.
- I make this cake quite often and I recently made the cake with low fat regular yogurt, zest of 1 lemon and 1 teaspoon of vanilla. It was gone in a day.
- For every cup of all purpose flour, remove two tablespoons and replace with two tablespoons of corn starch. Be sure to sift the flour and cornstarch together a couple of times, this way it is sure to be properly combined and lump free.
- The cake can be stored well covered at room temperature for up to 3 days. You can also store it in the refrigerator, make sure it is covered well so no air gets to it, which can dry it out. Bring it to room temperature before serving. It will keep for up to 5-6 days in the fridge.
- Once the cake is completely cooled, double wrap it with either foil or plastic wrap and then place in a freezer safe bag. It will keep in the freezer for up to 3 months. Let the cake thaw overnight on the counter before serving, or overnight in the fridge fully wrapped.
Nutrition Information
Show Details
Calories
310kcal
(16%)
Carbohydrates
45g
(15%)
Protein
4g
(8%)
Fat
13g
(20%)
Saturated Fat
9g
(45%)
Cholesterol
52mg
(17%)
Sodium
32mg
(1%)
Potassium
208mg
(6%)
Sugar
29g
(58%)
Vitamin A
105IU
(2%)
Vitamin C
1.8mg
(2%)
Calcium
92mg
(9%)
Iron
1.2mg
(7%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
4.7
1,149 reviews
Excellent
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