Yogurt Cake
Yogurt Cake is a dessert that serves 8. Watching your figure? This lacto ovo vegetarian recipe has 349 calories, 8g of protein, and 7g of fat per serving. For 66 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. Head to the store and pick up sugar, salt, eggs, and a few other things to make it today. 5 people found this recipe to be tasty and satisfying. It is brought to you by Foodista. From preparation to the plate, this recipe takes approximately 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 39%, which is not so great. Users who liked this recipe also liked Meyer Lemon-Greek Yogurt Pound Cake with White Chocolate-Greek Yogurt Topping, Yogurt Cake, and Yogurt Cake.
Servings: 8
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
2 1/2 teaspoons baking powder
3/4 teaspoon baking soda
3 eggs
2 1/2 cups all-purpose flour
1 1/2 cups full-fat yogurt
Pinch freshly ground nutmeg
2/3 cup olive oil
1/2 teaspoon salt
1 1/4 cups sugar
1 teaspoon vanilla
Equipment:
springform pan
oven
whisk
wire rack
cake form
aluminum foil
Cooking instruction summary:
- Heat the oven to 350F. Grease a 9-inch springform pan lightly with baking spray or oil, and line the bottom with parchment.
- Whisk together the yogurt, olive oil, sugar, eggs, and vanilla. Add the flour, baking powder, soda, salt, and nutmeg right into the liquids and stir just until no lumps remain.
- Pour the batter into the cake pan and bake for 50 to 60 minutes, covering with foil at the end if the top is browning. When a tester comes out clean, transfer the cake to a cooling rack and let it cool for 10 minutes before removing it from the pan.
Step by step:
1. Heat the oven to 350F. Grease a 9-inch springform pan lightly with baking spray or oil, and line the bottom with parchment.
2. Whisk together the yogurt, olive oil, sugar, eggs, and vanilla.
3. Add the flour, baking powder, soda, salt, and nutmeg right into the liquids and stir just until no lumps remain.
4. Pour the batter into the cake pan and bake for 50 to 60 minutes, covering with foil at the end if the top is browning. When a tester comes out clean, transfer the cake to a cooling rack and let it cool for 10 minutes before removing it from the pan.
Nutrition Information:
covered percent of daily need
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