Recipes Yogurt Cake
Easy Yogurt Cake, a simple easy and delicious Snack or Dessert Cake Recipe made with your favourite flavor of Yogurt. You can use either Greek or Regular. Change your Yogurt Flavor, change your Cake!
I happened on this Easy Yogurt Cake Recipe almost 20 years ago, from a woman I encountered in the local supermarket, buying yogurt no less.
My Italian was far from perfect at the time (still isn’t perfect I might add), but a cake recipe I understood. In Italy, yogurt usually comes in single servings of 125 grams.
Ingredient Creamy Yogurt Cake (no Flour, Butter Or Oil)
2 containers of yogurt (containers are 125 grams each), 1 container of oil, 2 containers of sugar and 3 containers of flour, 3 eggs and 1 package of baking powder, now how easy is that? And it makes the perfect snack, breakfast cake or even some Yummy Strawberry Cupcakes.
Pour into the prepared cake pan and bake for approximately 35-40 minutes or until tested done (when toothpick or knife inserted in cake comes out clean or with a few crumbs attached).
For every cup of all purpose flour, remove two tablespoons and replace with two tablespoons of corn starch. Be sure to sift the flour and cornstarch together a couple of times, this way it is sure to be properly combined and lump free. Cake flour in cakes will give you a very tender texture and fine crumb, it will also help the cake to rise.
French Grandmother's Lemon Yogurt Cake
With cakes and other baking, it’s always better to use room temperature ingredients. So, take any cold ingredients out of the refrigerator an hour ahead of time or sooner if it’s cool in your kitchen. Room temperature ingredients blend easier, creating a silky batter, which will help to create a light tenderbaked good.
I think it depends on when you are serving the cake, if you serve it for breakfast then a little dusting of powdered sugar is perfect. If you want to serve it as a dessert then why not serve it with a delicious Blueberry Sauce, a dollop of whipped cream, a scoop of ice cream or even dress it up as a Strawberry Shortcake?
And it can also be made with any flavour of yogurt, I find that greek yogurt, 0 fat (yes 0 fat!) or regular yogurt both work well. If you use greek yogurt then it is a good idea to use 3/4 cup of yogurt and 1/4 cup of milk, that’s because greek yogurt is thicker than regular yogurt. Each makes this Easy Yogurt Cake super moist and delicious.
Lemon Yogurt Cake Recipe
The cake can be stored well covered at room temperature for up to 3 days. You can also store it in the refrigerator, make sure it is covered well so no air gets to it, which can dry it out. Bring it to room temperature before serving. It will keep for up to 5-6 days in the fridge.
Once the cake is completely cooled, double wrap it with either foil or plastic wrap and then place in a freezer safe bag. It will keep in the freezer for up to 3 months. Let the cake thaw overnight on the counter before serving, or overnight in the fridge fully wrapped.
So choose your favourite fruit greek yogurt or regular fruit yogurt and turn on the oven. This cake is also a perfect Easy Summer Dessert Recipe. Enjoy!
French Yogurt Cake Recipe (easy And Delicious)
For every cup of all purpose flour, remove two tablespoons and replace with two tablespoons of corn starch. Be sure to sift the flour and cornstarch together a couple of times, this way it is sure to be properly combined and lump free.
It can also be made with any flavour of yogurt, I find that greek yogurt, 0 fat (yes 0 fat!) or regular yogurt both work well. If you use greek yogurt then it is a good idea to use 3/4 cup of yogurt and 1/4 cup of milk or water, that’s because greek yogurt is thicker than regular yogurt.
Calories: 310 kcal | Carbohydrates: 45 g | Protein: 4 g | Fat: 13 g | Saturated Fat: 9 g | Cholesterol: 52 mg | Sodium: 32 mg | Potassium: 208 mg | Sugar: 29 g | Vitamin A: 105 IU | Vitamin C: 1.8 mg | Calcium: 92 mg | Iron: 1.2 mgWho doesn’t love a simple and delicious yogurt cake that’s so easy to prepare and involves hardly any cleaning up? All you have to do is mix a few ingredients, all in one bowl, and bake.
Lemon Vanilla Yogurt Cake Recipe
This cake is a must, not only is it good, low sugar, and packed with nutrients, but it’s also inexpensive and easy to make. And you know exactly what’s inside the batter!
Friends, this is a foolproof recipe to keep in your back pocket and perfect for any occasion. I baked it thousands of times and it always turns out lovely.
It’s one of the simplest healthy cake you can bake for the whole family, in no time and inexpensive: less than $ 4 (8 servings)!
Easy As Pie Yogurt Cake Recipe
It’s loaded with yogurt which is highly nutritious, low on calories, and rich in calcium, great for your bones, teeth, hair, skin, nails. I love plain yogurt and try to avoid added sugar, sweeteners, flavors, and fake fruits.
It’s low sugar. I usually choose unrefined cane sugar, less processed than white sugar, but you can use any sugar you have on hand. However, the healthiest tip is reducing the amount of added sugar, whatever it is.
When it comes to cakes, expeller-pressed canola oil (or cold-pressed olive oil) is my choice. This oil is naturally produced by mechanically squeezing (pressing) the canola seeds and it doesn’t go through an insane amount of processing with chemical solvents.
Lime Yogurt Cake Recipe
Plain, low-fat, or flavored yogurt with a “pourable” consistency works well in this recipe. However, I find the real Greek yogurt is too thick and gives a denser texture.
Eggs: possibly use eggs at room temperature and make sure the yogurt is not too cold. The ingredients should be more or less at the same temperature, this is a way to avoid a curdling batter. But if that happens, don’t worry too much and bake it anyway.
I love the zesty lemons, they are always in my fridge alongside my yogurt, hence if I run out of creativity or ingredients, lemon yogurt cake is what I happily end up with. But this yogurt cake is actually a blank canvas for many other delicious ingredients. You can add to this recipe dark chocolate chips, spices, orange zest or whatever you like most.
Yogurt Cake (one Bowl) Easy And Inexpensive
I put some apricot or orange jam into a small saucepan. I heat gently over low heat until the jam has melted, and if it looks too thick I adjust the consistency with a tiny bit of warm water. When the glaze is the consistency of runny honey, I brush the yogurt cake straight away. Easy peasy.
It keeps well for up 3-4 days at room temperature, in an airtight container. But do not refrigerate: refrigeration dries this cake out! It’s also freezable: wrap the cake, or slices of cake, in plastic wrap (clingfilm), store in an airtight container and freeze for up to 1 month.
If you make this delicious and easy yogurt cake, let me know! Leave a comment, rate it, or tag a photo # on Instagram. I would love to hear from you!
Greek Yogurt Cake
Mix a few cheap ingredients in one bowl and bake the easiest yogurt cake ever, so delicious, moist, with hints of lemon and fruity jam. Plus, it's low sugar and packed with yogurt.
Calories: 287 kcal | Carbohydrates: 38 g | Protein: 6 g | Fat: 12 g | Saturated Fat: 2 g | Cholesterol: 45 mg | Sodium: 158 mg | Potassium: 97 mg | Fiber: 1 g | Sugar: 14 g | Vitamin A: 90 IU | Vitamin C: 1 mg | Calcium: 116 mg | Iron: 2 mgThis Turkish yogurt cake, adapted from the cookbook “Claudia Roden’s Mediterranean, ” is similar to a lemon-scented cheesecake, but it’s lighter and has a fresher, tangier flavor. It’s good both warm and cold, either on its own or topped with berries that have been macerated in a pinch or two of sugar. Make sure to use whole milk Greek yogurt or another thick, strained variety here, or the texture won’t be as creamy. —Melissa Clark
150 calories; 6 grams fat; 3 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 17 grams carbohydrates; 0 grams dietary fiber; 14 grams sugars; 7 grams protein; 78 milligrams sodium
Blueberry Greek Yogurt Cake
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Thank you so so so so so so so so much for this wonderful recipe. I'm a 98-year-old woman, and this just makes my great-grandchildren go crazy. THEY LOVE IT. Thanks again, Betsy Sue
@Melissa Clark, I so appreciate you including weights in addition to measurements. and baking by weight has improved my results and simplified so much.
Lemon And Lavender Yogurt Cake [vegan, Gluten Free]
I've made this three times. To avoid the pudding-like consistency and achieve a more cheesecake-like result, I suggest the following changes, which worked well for me: Drain
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