Yogurt Cake
Yogurt Cake is a lacto ovo vegetarian recipe with 8 servings. For 66 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. One serving contains 349 calories, 8g of protein, and 7g of fat. 5 people have made this recipe and would make it again. This recipe from Foodista requires baking powder, vanilla, eggs, and flour. It works well as a very affordable dessert. From preparation to the plate, this recipe takes around 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 38%, which is not so outstanding. If you like this recipe, you might also like recipes such as Meyer Lemon-Greek Yogurt Pound Cake with White Chocolate-Greek Yogurt Topping, Yogurt Cake, and Yogurt Cake.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
- 2.5 teaspoons baking powder
- 0.75 teaspoon baking soda
- 3 eggs
- 2.5 cups flour
- 1.5 cups full-fat yogurt
- 1 pinch nutmeg
- 0.6666667 cup olive oil
- 0.5 teaspoon salt
- 1.25 cups sugar
- 1 teaspoon vanilla
Instructions
- 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.