One Bowl Yogurt Cake Recipe
User Reviews
5
-
Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
8
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Calories
350 kcal
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Cuisine
Mediterranean
One Bowl Yogurt Cake Recipe
Description
The One Bowl Yogurt Cake Recipe combines eggs, sugar, yogurt, olive oil, and vanilla with flour, baking powder, and salt to create a smooth batter that bakes into a soft loaf. The use of yogurt gives the cake a moist texture and gentle tang, while olive oil ensures tenderness. Topping the batter with sliced almonds adds a mild nutty crunch that contrasts with the cake's softness. Baking at 350°F for about 45 minutes creates a golden crust and a tender interior that can be checked with a toothpick test. The cake cools well, allowing it to set before slicing.
The flavor of this cake is mild yet satisfying, making it a versatile treat that pairs nicely with coffee or tea. It works well as an everyday snack or light dessert. The simple ingredients reflect a straightforward preparation method, which can fit neatly into a casual home baking routine.
Room temperature ingredients contribute to an even batter and better rise, while gentle mixing avoids toughness in the crumb. Using parchment paper in the loaf pan prevents sticking and facilitates easy removal, preserving the cake's shape. Testing doneness with a toothpick is reliable to avoid over or underbaking, ensuring a delicate crumb texture.
Ingredients
- 2 egg room temperature
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- 1 cup yogurt
- ½ cup olive oil
- 1¾ cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- 3 tbsp almonds to top with, sliced
Instructions
- Preheat the oven to 350 degrees F and line a loaf pan with parchment paper.
- Beat the eggs and sugar until light and fluffy.
- Add in the vanilla extract, yogurt and olive oil. Mix until fully combined.
- Add the flour, baking powder and salt. Mix well and make sure there are no lumps left. Transfer the batter to the loaf pan.
- Top with slivered almonds. Bake for 45 minutes to one hour until a toothpick inserted in the middle comes out with little to no crumbs.
- Let it cool completely, then slice and serve.
Notes
- Use room temperature eggs and yogurt for better batter consistency and lighter texture.
- Mix dry ingredients into wet just until combined to avoid a dense cake.
- Line your loaf pan with parchment paper extending over edges for easier cake removal.
- Test doneness by inserting a toothpick; it should come out clean or with a few crumbs.
- Allow cake to cool in the pan for 10-15 minutes before transferring to a wire rack to set.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 350 kcal
% Daily Value*
| Calories | 350kcal | 18% |
| Carbohydrates | 42g | 14% |
| Protein | 6g | 12% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 45mg | 15% |
| Sodium | 104mg | 4% |
| Potassium | 222mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 90IU | 2% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 101mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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