Yogurt Sheet Cake with Summer Berries

Name: Yogurt Sheet Cake with Summer Berries
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 16 slices
Ingredients: 3 cups sifted cake flour; 2 teaspoons baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup unsalted butter; 2 cups granulated sugar; 2 teaspoons pure vanilla extract; 1 grated zest of a grapefruit; 3 large eggs; 2 cups Liberté Classique Plain 2% yogurt; 1 Tablespoon creamy honey; 2 Tablespoons light corn syrup; 1/2 cup heavy cream; 1/2 teaspoon pure vanilla extract; 3 cups confectioner's sugar

User Reviews

5.0

6 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 10 mins
Servings
16 slices
Calories
260 kcal
Course
Dessert
Cuisine
American

Yogurt Sheet Cake with Summer Berries

Nicole Henderson

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Celebrate summer without spending the whole afternoon in the kitchen. A simple and sensational vanilla cake.

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Ingredients

Servings

For the cake:

3 cups sifted cake flour not self-rising; sift before measuring
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter softened
2 cups granulated sugar
2 teaspoons pure vanilla extract
1 grated zest of a grapefruit
3 large eggs room temperature
2 cups Liberté Classique Plain 2% yogurt at room temperature

For the glaze

1 Tablespoon creamy honey
2 Tablespoons light corn syrup
1/2 cup heavy cream
1/2 teaspoon pure vanilla extract
3 cups confectioner's sugar

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Instructions

Method for Cake:

Preheat oven to 350°F with rack in middle. Butter a 9x13 cake pan, then line bottom with a rectangle of parchment paper and butter the parchment.
Sift together cake flour, baking powder, baking soda, and salt.
Beat together butter and sugar with an electric mixer at high speed until pale and fluffy, 3 to 5 minutes. Add vanilla and grapefruit zest.
Beat in eggs, 1 at a time, at medium speed. At low speed, mix in flour mixture in 3 batches, alternating with yogurt, beginning and ending with flour mixture, and mixing until just combined. Spread batter evenly in pan and rap pan on counter several times to eliminate air bubbles.
Bake until cake pulls away from sides of pan and a wooden pick inserted in center comes out clean, 40 to 50 minutes. Cool in pan 10 minutes, then run a knife around edge. Invert onto a rack and discard parchment. Cool completely, about 1 hour.

Method for Glaze:

In a medium bowl, whisk together honey, corn syrup, cream and vanilla. Add in the sifted icing sugar and whisk until smooth.
Place the sheet cake on a platter and pour the glaze over the top in a thick layer. Note: if icing is too thick to pour, add a few more teaspoons of cream. Spread the glaze all over the cake with a spatula, letting it run down sides. Let icing set at least 15 minutes.
Decorate cake with with plenty of fresh berries, edible flowers and seasonal fruits.