Yogurt Cake
User Reviews
5
36 reviews
Excellent
Yogurt Cake
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This Yogurt Cake uses Greek yogurt combined with olive oil, eggs, and vanilla extract to create a moist, tender crumb. With flour, baking powder, and baking soda as leaveners, it rises well to a light texture. The cake is mildly sweet, and variations in sugar adjust sweetness to taste. It’s baked in a springform pan for an even shape and can be enjoyed plain or with sweetened whipped cream and fresh berries.
Description
The Yogurt Cake recipe blends all-purpose flour with leavening agents, sugar, plain Greek yogurt, olive oil, eggs, and vanilla extract. The batter, mixed until just combined, is poured into a prepared springform pan and baked until a toothpick comes out clean. The use of yogurt contributes moisture and slight tang, while olive oil keeps the texture tender. This cake results in a subtly sweet dessert that can be served as is or paired with lightly sweetened whipped cream or yogurt and fresh berries for added flavor and texture contrast. It’s suitable for a simple dessert or a teatime treat.
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Ingredients
- 1 3/4 cups (248g) all-purpose flour (scoop and level to measure)
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 cup (200g) granulated sugar
- 1 1/4 cups (304g) Greek yogurt brought to room temperature, whole plain
- 2/3 cup (155ml) olive oil
- 3 large egg brought to room temperature
- 2 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees. Spray a 9-inch springform pan with non-stick spray, line bottom with a round of parchment paper and spray parchment paper. Set aside.
- In a medium mixing bowl whisk together flour, baking powder, baking soda and salt.
- In a separate mixing bowl whisk together sugar, yogurt, olive oil, eggs and vanilla extract until well blended.
- Pour flour mixture into yogurt mixture then stir mixture until combined.
- Pour batter into prepared springform pan and spread into an even layer. Bake until toothpick inserted into center comes out clean or with a few moist crumbs, about 33 to 36 minutes.
- Let cool slightly before slicing and serving.
Notes
- Adjust sugar to 1 1/4 cups for a sweeter cake or use less for lighter sweetness.
- Avoid extra virgin olive oil to prevent a strong oil flavor; use light or regular olive oil instead.
- Vegetable or canola oil can substitute for olive oil if preferred.
- Serve with sweetened whipped cream or sweetened yogurt with fresh berries for variety.
Genuine Reviews
User Reviews
Overall Rating
5
36 reviews
Excellent
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