I’ve been making this yogurt cake for almost a year and adjusting my method slightly along the way. No matter what I do, the yogurt cake always turns out great. It’s super easy to throw together, and very forgiving of inaccurate measurements. In fact, I’ve used anywhere from ½ cup to 1 full cup of plain Greek yogurt, depending on what I had on hand. It turns out great every time. When I started baking this yogurt cake I thought it tasted a little bland. The addition of 2 teaspoons of vanilla really brightened it up. I’ve also been trying out recipes with sugar substitutes as I try to develop some baking options that are more diabetes friendly. This cake was already fairly low sugar and had some protein thanks to the Greek yogurt. It tastes great with ½ cup of the original granulated sugar swapped out for ½ cup of Splenda. This makes a nice alternative for people watching their carb intake. Now that summer is here, the addition of fruit and whipped topping makes a perfect dessert.
Notice that the ratio of ingredients is 1 (or 2) part yogurt, 1 part oil, 2 parts sugar, 3 parts flour and 3 eggs. Plus 2 teaspoons each of baking powder and vanilla. Each “part” is ½ cup, which is about the size of a French yogurt cup. This is very common French cake recipe that is taught to young children just learning to bake. It’s an almost magical foolproof recipe. I wonder why it’s taken me so long to find it?
I really like cakes baked in a loaf pan. They’re easy to make, and easy to store. Try out my lemon ricotta cake, carrot cake, and chocolate zucchini cake. Meanwhile, I’ll keep trying variations of this yogurt cake. I’m kind of obsessed.
In the picture, I topped the cake with a cherry compote. Compote is just fruit cooked with a little sweetener. The nutrition below is for the cake alone, not the fruit topping.
Nutrition (using ½ cup Splenda):
10 servings
229 calories per serving
21g carbs, 13g fat, 7g protein
Yogurt Cake
Ingredients
- ½ to 1 cup plain yogurt I use Greek yogurt
- ½ cup canola oil or other neutral-tasting oil plus extra for greasing
- 3 eggs
- 2 teaspoons vanilla extract
- ½ cup sugar
- ½ cup Splenda or another ½ cup sugar
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
Instructions
- Preheat the oven to 350 degrees F and prepare a loaf pan by spraying it with cooking spray and lining it with a strip of parchment paper. You can use either a 4 1/2 x 8 1/2 inch loaf pan, or the slightly larger 5 x 9 inch size.
- In a medium bowl, mix together the eggs, yogurt, oil and vanilla. Add the rest of the ingredients and beat together until well combined. Or just add everything at once and mix it up, this cake won’t care.
- Pour the mixture into the prepared loaf pan and bake for about 55 minutes, or until a toothpick inserted in the center comes out clean.
- Serve the cake in slices with berries and/or whipped topping.
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