Classic Yogurt Cake Recipes

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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

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

VEGAN YOGURT CAKE



Vegan Yogurt Cake image

A fluffy, light, and moist eggless snack cake inspired by the classic French treat gâteau au yaourt. This easy vegan cake recipe is simple to prepare and requires minimal ingredients and equipment. Try it with spices and various citrus and fruits.Yield: one 8-inch cake

Provided by Lori Rasmussen, My Quiet Kitchen

Categories     Dessert

Time 55m

Number Of Ingredients 11

1 ½ cups all-purpose flour (See Notes for tips on measuring.)
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon fine sea salt
¾ cup thick cashew yogurt (See Notes.)
¼ cup neutral tasting oil, such as grapeseed or canola
1 teaspoon vanilla extract
1 cup organic cane sugar
3 tablespoons non-dairy milk such as soy or oat
zest from 1 lemon, optional
1 to 2 teaspoons organic powdered sugar

Steps:

  • Preheat oven to 350 degrees F (176 C). Generously oil an 8x3 inch cake pan, and place a circle of parchment paper in the bottom.
  • Into a mixing bowl sift the flour, baking powder, and baking soda. Add the salt and whisk to combine.
  • In a medium-size bowl, whisk together the yogurt, oil, vanilla, cane sugar, milk, and lemon zest, if using.
  • Pour wet ingredients into dry, and gently whisk until just combined. Transfer mixture to the prepared pan, and bake for 40 to 45 minutes. When done the cake will be golden, set/firm in the middle, and a toothpick inserted into the center should come out clean.
  • Let the cake cool in the pan for about 20 minutes or until the top is barely warm. Carefully flip out onto your hand, then place parchment-side-down on a cooling rack. Once completely cool, peel away parchment paper, place on a serving platter, and sprinkle with powdered sugar.
  • Slice and serve immediately, or store in an airtight container at room temperature until ready to serve.

Nutrition Facts : Calories 258 kcal, Fat 8 g, Sodium 67 mg, Carbohydrate 44 g, Protein 3 g, ServingSize 1 serving

CLASSIC YOGURT CAKE



Classic Yogurt Cake image

This is a very classic, reliable, yogurt cake, great for company and enjoyed by everyone who has tried it. It is very tender and moist, and has a delicate flavor enhanced with lemon zest. Great with coffee or tea! Refrigerate leftover cake.

Provided by yogini22

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h20m

Yield 8

Number Of Ingredients 11

1 teaspoon butter, or as needed
1 cup white sugar
1 lemon, zested
1 cup plain yogurt
3 eggs
⅓ cup canola oil
½ teaspoon vanilla extract
¼ teaspoon salt
1 ½ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a metal loaf pan with butter.
  • Whisk sugar and lemon zest together in a large bowl. Whisk in yogurt, eggs, oil, and vanilla extract until well blended.
  • Mix flour, baking powder, and salt together in a separate bowl. Whisk into the yogurt mixture until just blended. Pour batter into the prepared loaf pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 10 minutes. Invert cake onto a cooling rack and cool completely.

Nutrition Facts : Calories 316.7 calories, Carbohydrate 45.6 g, Cholesterol 72.9 mg, Fat 12.4 g, Fiber 0.7 g, Protein 6.4 g, SaturatedFat 1.9 g, Sodium 319 mg, Sugar 27.4 g

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