Strawberry Yogurt Cake
User Reviews
4.7
Strawberry Yogurt Cake
Description
This Strawberry Yogurt Cake combines standard baking ingredients with strawberry Greek yogurt to yield a moist and subtly flavored loaf. Starting with creamed salted butter and sugar, the batter incorporates vanilla extract and eggs before folding in flour, baking powder, baking soda, and strawberry yogurt alternately, ensuring a delicate rise and tender crumb.
Baked at 325ºF in a 9x5 loaf pan, the cake develops a gentle crust while maintaining a moist, soft interior. The low baking temperature helps prevent overbrowning and keeps the cake tender. Once cooled, it can be enjoyed in slices, providing a mildly sweet treat with a hint of strawberry influence from the yogurt.
This cake is practical for slicing into portions and storing at room temperature in an airtight container, allowing for several days of enjoyment. Its combination of dairy and fruit flavor offers a sensible option when a light cake is desired without strong or saturated sweetness.
Handling the ingredients at room temperature aids in smooth mixing and better texture. The recipe balances leavening agents to provide lift without creating large holes or a dry crumb. It is best to avoid overmixing once flour and yogurt are added to maintain tenderness.
Ingredients
- 1/2 cup butter room temperature, salted
- 1 cup granulated sugar 200 grams
- 1/2 teaspoon vanilla extract
- 3 large egg
- 1 1/2 cups all-purpose flour 195 grams
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cup Greek yogurt strawberry
Instructions
- Allow the butter, eggs and yogurt to sit at room temperature for 30 minutes.
- Grease and flour a 9x5 loaf pan. Set aside.
- Preheat the oven to 325ºF.
- In a medium-size bowl, whisk together the flour, baking powder, and baking soda.
- In a stand mixer, cream the butter on medium speed for 30 seconds. Add the sugar and beat for 3-4 minutes, until the mixture is light and fluffy. Scrape the sides of the bowl as needed.
- Mix in the vanilla extract.
- Add the eggs, one at a time, beating for about 1 minute after each addition. Scrape down the sides of the bowls, as needed.
- Add the flour mixture and yogurt alternately, beating on low speed and mixing just until combined. Be careful not to overmix.
- Pour the batter into the prepared pan.
- Bake for 60 minutes or until a toothpick inserted in the middle comes out clean.
- Allow the cake to cool for 10 minutes, then remove it to a wire rack.
- Store in an airtight container at room temperature.
Notes
- Allow butter, eggs, and yogurt to come to room temperature for better mixing.
- Use a 9x5 loaf pan and grease and flour it to prevent sticking.
- Bake at 325ºF until a toothpick inserted comes out clean, about 60 minutes.
- Store cooled cake in an airtight container at room temperature to maintain freshness.
- The recipe yields 10 slices, with calorie counts approximate due to ingredient variability.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 256 kcal
% Daily Value*
| Calories | 256kcal | 13% |
| Carbohydrates | 37g | 12% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 80mg | 27% |
| Sodium | 118mg | 5% |
| Potassium | 57mg | 1% |
| Sugar | 22g | 44% |
| Vitamin A | 355IU | 7% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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