Bulgarian Yogurt Cake Recipes

BULGARIAN YOGURT CAKE

Bulgarian Yogurt Cake image

I got this recipe from an Eastern European cookbook when we were first married. My husband loves lemon, and he loves this sweet, light cake.

Provided by Recipe Junkie

Categories Dessert

Time 45m

Yield 10 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup butter, softened
2/3 cup granulated sugar
2 eggs, beaten
2 teaspoons minced fresh lemon rind
1 cup plain yogurt
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
powdered sugar

Steps:

Cream butter in large bowl.
Add sugar.
Beat with mixer until creamy and light.
Add eggs one at a time, then lemon rind. Beat again. Stir in yogurt.
Stir flour, baking powder, baking soda and salt into yogurt mixture. Beat until smooth.
Pour into greased cake pan 9" square. Bake at 350 F for 35 minutes or until toothpick tests done.
Cool for five minutes. Sprinkle with powdered sugar. Serve warm.

Nutrition Facts : Calories 254.3, Fat 11.2, SaturatedFat 6.7, Cholesterol 69.9, Sodium 343, Carbohydrate 33.9, Fiber 0.7, Sugar 14.6, Protein 4.8

EASY YOGURT CAKE

Easy Yogurt Cake image

This is an easy yogurt cake that uses the yogurt container to measure all of the ingredients. It's ready in under an hour and the perfect not-too-sweet snack or breakfast treat. It's known in France as "Gâteau au Yaourt" and is typically the first cake that French children learn how to make. My son attends a French school and has made this with his classmates.

Provided by Diana Moutsopoulos

Categories World Cuisine Recipes European French

Time 35m

Yield 6

Number Of Ingredients 8

Ingredients

1 (5 ounce) container plain yogurt
3 fluid ounces 1/2 yogurt container vegetable oil
2 large eggs eggs
7 ⅞ ounces 1 1/2 yogurt containers white sugar
1 teaspoon vanilla extract
5 ⅞ ounces 1 3/4 yogurt containers all-purpose flour
2 ½ teaspoons baking powder
1 pinch salt

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round springform cake pan.
Empty the yogurt into a mixing bowl. Measure the oil, using the yogurt container, and add to the yogurt. Set aside. Rinse yogurt container and dry with paper towel to continue using it as a measuring tool.
Add eggs, sugar, and vanilla extract to the yogurt-oil mixture. Beat well until thoroughly combined. Add flour, baking powder, and salt. Stir until just combined; batter will be thick. Pour into the prepared cake pan and spread to level the top.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.

Nutrition Facts : Calories 400.2 calories, Carbohydrate 60.1 g, Cholesterol 63.4 mg, Fat 15.5 g, Fiber 0.7 g, Protein 6.2 g, SaturatedFat 2.9 g, Sodium 269.5 mg, Sugar 38.7 g

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