Yogurt Cake
User Reviews
5.0
36 reviews
Excellent
Yogurt Cake
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An irresistible cake made a bit healthier with Greek yogurt and olive oil, and it has a super moist crumb with texture similar to muffins or pound cake. It's delicious topped with whipped cream or sweetened yogurt and fresh berries, or keep it simple and dust with a light powdered sugar finish or drizzle with honey.
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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) whole plain Greek yogurt, brought to room temperature
- 2/3 cup (155ml) olive oil**
- 3 large eggs, brought to room temperature
- 2 tsp vanilla extract
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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
- *You can use 1 1/4 cups sugar for a sweeter cake, this is lightly sweet as is.
- **Don't use extra virgin olive oil unless you want a more pronounced flavor. Regular or light olive oil are recommended. Another option is to use vegetable oil or canola oil.
- If desired cake can be served with sweetened whipped cream or sweetened yogurt (using powdered sugar), and fresh berries.
Genuine Reviews
User Reviews
Overall Rating
5.0
36 reviews
Excellent
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