Yogurt Cake

Total Time Prep: 20 min. Bake: 30 min. + cooling

Yield 12 servings

Creamy Greek yogurt makes this simple yogurt cake moist and tender. Serve it with fresh berries and whipped cream for dessert.

Ingredients

1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sugar
1/3 cup canola or olive oil
3 large eggs, room temperature
1 cup plain Greek yogurt
1-1/2 teaspoons vanilla extract
Whipped cream and fresh mixed berries, for topping

Directions

Preheat oven to 350°. In a small bowl, whisk together flour, baking powder, baking soda and salt.
In a large bowl, beat together sugar and oil until smooth, 2-3 minutes. Add eggs, one at a time until incorporated. Stir in yogurt and vanilla extract. Gradually add dry ingredients into yogurt mixture until just combined.
Pour batter into a greased a 9-in. round baking pan. Bake until a toothpick inserted in center of cake comes out clean. 30-35 minutes. Cool completely on a wire rack.
Garnish with whipped cream and fresh berries, if desired.

Nutrition Facts

1 slice: 202 calories, 9g fat (2g saturated fat), 52mg cholesterol, 261mg sodium, 26g carbohydrate (14g sugars, 0 fiber), 4g protein.

This light and fluffy cake uses Greek yogurt instead of milk. Creamy yogurt helps to keep cakes moist and balance out the sweetness. —Cathy Trochelman, Brookfield, Wisconsin

Recipe Creator