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:

  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. Add the flour, baking powder, soda, salt, and nutmeg right into the liquids and stir just until no lumps remain.
  3. 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:

Quickview
348 Calories
7g Protein
7g Total Fat
63g Carbs
3% Health Score
Limit These
Calories
348k
17%

Fat
7g
11%

  Saturated Fat
2g
13%

Carbohydrates
63g
21%

  Sugar
33g
37%

Cholesterol
67mg
22%

Sodium
426mg
19%

Get Enough Of These
Protein
7g
15%

Selenium
19µg
28%

Vitamin B1
0.33mg
22%

Folate
82µg
21%

Vitamin B2
0.34mg
20%

Phosphorus
146mg
15%

Calcium
144mg
14%

Manganese
0.28mg
14%

Iron
2mg
13%

Vitamin B3
2mg
12%

Vitamin B5
0.6mg
6%

Vitamin B12
0.32µg
5%

Zinc
0.76mg
5%

Vitamin E
0.74mg
5%

Fiber
1g
4%

Magnesium
16mg
4%

Potassium
137mg
4%

Copper
0.08mg
4%

Vitamin B6
0.06mg
3%

Vitamin A
134IU
3%

Vitamin D
0.38µg
3%

Vitamin K
2µg
2%

covered percent of daily need
Widget by spoonacular.com

 

Related Videos:

Lemon Yogurt Cake - Easy Homemade Yogurt Cake Recipe

 

Apple Yogurt Cake - How to Make the Most Amazing Apple Cake

 

How to Make Easy Yogurt Cake #WithMe | At Home Recipes | Allrecipes.com

 

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