Yogurt Cake
An irresistible cake made a bit healthier with Greek yogurt and olive oil, and it has a super moist crumb with texture similar to muffins or pound cake. It's delicious topped with whipped cream or sweetened yogurt and fresh berries, or keep it simple and dust with a light powdered sugar finish or drizzle with honey.
Ingredients
- 1 3/4 cups (248g) all-purpose flour ((scoop and level to measure))
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 cup (200g) granulated sugar*
- 1 1/4 cups (304g) whole plain Greek yogurt, (brought to room temperature)
- 2/3 cup (155ml) olive oil**
- 3 large eggs, (brought to room temperature)
- 2 tsp vanilla extract
Instructions
- 1
Preheat oven to 350 degrees. Spray a 9-inch springform pan with non-stick spray, line bottom with a round of parchment paper and spray parchment paper. Set aside.
- 2
In a medium mixing bowl whisk together flour, baking powder, baking soda and salt.
- 3
In a separate mixing bowl whisk together sugar, yogurt, olive oil, eggs and vanilla extract until well blended.
- 4
Pour flour mixture into yogurt mixture then stir mixture until combined.
- 5
Pour batter into prepared springform pan and spread into an even layer. Bake until toothpick inserted into center comes out clean or with a few moist crumbs, about 33 to 36 minutes.
- 6
Let cool slightly before slicing and serving.
Cook it from the original
This recipe comes from cookingclassy.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on cookingclassy.com