Cake Recipes Yogurt – My Orange Yogurt Cake is moist, light, easy to make and smells so good! Made with simple pantry ingredients and Greek yogurt, this delicious cake is perfect for breakfast, brunch or just about any occasion.
This European-style cake is made using Greek yogurt instead of sour cream. It’s not too sweet and it’s perfect for dunking in coffee or espresso or just eating on the run, which is exactly how I enjoyed it this morning on the way to meet with clients.
Cake Recipes Yogurt
I also use a light extra virgin olive oil, so my cake has an olive oil flavor that I think goes really well with the added orange zest. But if you are not a fan of olive oil just substitute your favorite vegetable oil.
Greek Yogurt Cake Soaked In Syrup Recipe (yiaourtopita)
Let’s start by gathering the ingredients needed to make the Orange Yogurt Cake. In Chef Speak this is called Mise en Place which translates to Everything in Place.
Not only does setting out your ingredients ahead of time speed up the cooking process, but it also helps you have everything you need to make a dish.
No, you don’t. You can use lemon or lime instead of lime. Or leave the lemon out altogether and try almond extract.
The first step in making this cake is to mix the dry and wet ingredients together in a separate bowl. Mix the ingredients in both bowls well.
French Lemon Yogurt Cake
Then add the dry ingredients to the wet ingredients mixed just enough to combine and break and lumps.
*Don’t over mix the cake, that makes the cake hard. That’s why I use a wire whisk instead of an electric mixer.
Butter and flour a 10-inch springform pan. I used a cake round on the bottom of the pan to make it easier to remove the cake from the pan.
Bake the cake at 350 degrees F. for 45-55 minutes depending on the oven. If the cake starts to brown too much, you can cover it with aluminum foil.
Ingredient Yogurt Cake (no Flour, Butter, Or Oil)
Now if you want to impress your friends or family or just want to treat yourself to something more delicious, add a spoonful of homemade whipped cream and fresh berries. I promise you won’t be disappointed. In fact, you can go back for seconds.
Yes, you can. Wrap the cake twice in plastic wrap and again in foil. Defrost in the refrigerator the night before serving.
Greek Yogurt adds creaminess that helps keep baked goods moist. The acid helps activate the baking soda, which makes baked goods soft and light
This light and moist orange yogurt cake is perfect for breakfast or dessert. Serve with fresh fruit and whipped cream or ice cream.
Lemon Cake With Lemon Glaze
Calories: 338 kcal | Carbohydrates: 46 g | Protein: 6 g Fat: 13 g | Saturated fat: 2 g | Cholesterol: 42 mg | Sodium: 194 mg | Potassium: 132 mg | Sugar: 26 g | Vitamin A: 80 IU Vitamin C: 1.7 mg Calcium: 79 mg | Iron: 1.5 mg
Chef Dennis is a semi-retired Chef, writer/blogger, photographer, recipe developer and creator of A Culinary Journey with Chef Dennis aka Ask Chef Dennis®. Chef Dennis worked professionally in White Table Cloth Restaurants for 40 years and has been developing easy to make, restaurant-style recipes since 2009. The second phase of reinvention from chef to blogger has earned a place at the Worlds Dinner Table. Join them on their Culinary Journey with fun creating Restaurant Style recipes and travel adventures. Dress it up with whipped cream, fruit compote or powdered sugar for a springtime dessert.
Food and wine writer, recipe developer, and author of Mediterranean Everyday. His work can be found in many online and print publications.
We all have those moments when the cake craving hits and you’re not ready. Let this soft yogurt cake be the answer. It uses pantry ingredients to create a no-frills, soft, moist, and barely sweet cake.
Easy Chocolate Yogurt Cake (rich And Moist!)
This is an anytime cake, whether you eat it for dessert, breakfast, or with a cup of afternoon tea or coffee. Serve as is, dust with powdered sugar, pile with whipped cream and fresh berries or even yogurt.
, is a classic French toast. It’s so simple, it’s often the first thing French children are taught to bake and, traditionally, the ingredients are measured out in individual yogurt cups. It’s a little like the French version of pound cake. It just tastes like pound cake, with a splash of vanilla.
Yogurt cake celebrates simplicity and that’s what I love! It is tender and soft, barely sweet, and has a good hint of yogurt.
Yogurt and oil provide a lot of moisture, so it can sit on the table for several days without fear of drying out. In fact, I like it better on the second day, when the texture is softer.
Fresh Peach Yogurt Cake
This is a versatile pantry staple, and the ingredients prove it. Greek yogurt or plain yogurt can be used, so you don’t have to go out to the store if you have either in the fridge.
While you can technically make this cake with fat-free or low-fat yogurt, the texture and flavor are really best when made with whole milk, full-fat yogurt, because it’s the fat in the yogurt that makes the cake soft and rich. It is also what is traditionally used in the original French version.
If you’re feeling ambitious or have some practice, you can make your own Homemade Greek Yogurt. It’s easier than you might think.
My favorite simple twist is to add fresh lemon zest to the batter for added brightness. I also love stirring in a bit of tea leaves to make this Earl Gray Yogurt Cake, which really dresses the cake up.
Lemon Yogurt Cake
Almond extract makes a great substitute for vanilla extract, if you have it and enjoy the marzipan-like flavor. Or try stirring a handful of chopped chocolate into the batter. Although not traditional, it is undeniably a fun addition to the family.
This cake keeps up really well. Store in a well-wrapped container on the counter for up to 5 days. Alternatively, it can be frozen for up to 2 months. Defrost on the counter overnight before serving at room temperature.
* The % Daily Value (DV) tells you how much of the nutrients in a serving of food contribute to your daily diet. 2,000 calories per day is used for general nutritional advice.
Nutritional information is calculated using an ingredient database and should be considered an estimate. In cases where several alternative ingredients are given, the one listed first is calculated for nutrition. Garnishes and optional ingredients are not included. No matter the occasion, it is made even better with a slice of cake. This Yogurt Cake is an everyday cake. This is a dessert on weekdays or when friends come over for coffee. It has a dense, moist texture and flavors of almond, lemon, and vanilla. No one would have guessed how easy it is to make.
Italian Yogurt Cake
This cake contains ground almonds. You can buy almond meal/flour or make your own by placing whole or sliced almonds in a food processor and processing until finely ground. others at specialty food stores, health food stores, or online. For yogurt, I usually use plain milk yogurt (Greek style) because I like the rich, tangy flavor. This cake is great, but you can also serve it with fresh fruit and/or whipped cream. Another idea is to pour the Lemon Glaze over the cake once it has cooled. To make the lemon glaze, put one cup (120 grams) of confectioners’ sugar (powder or icing sugar) in a small bowl. Add between 2 to 4 tablespoons freshly squeezed lemon juice and stir until you have a thick and smooth glaze. Pour the glaze over the top of the cake, letting it drip down the sides. Let the frosting dry before covering and storing.
Yogurt Cake: Preheat the oven to 350 degrees F (180 degrees C) and place an oven rack in the center of the oven. Butter, or spray with nonstick vegetable spray, an 8-inch (20 cm) springform pan. Line the bottom of the pan with parchment paper.
In a large bowl, mix or whisk the flour, almonds, baking powder, baking soda, salt, and lemon zest.
In another bowl, mix or whisk the eggs, oil, yogurt, and vanilla extract. Stir in the sugar. Add the wet ingredients to the dry flour mixture. Mix until combined. Scrape the batter into the prepared pan.
Orange Almond Yogurt Cake (secret Recipe Club)
Bake in the preheated oven for about 40 to 45 minutes or until a toothpick inserted in the center of the cake comes out clean. Remove from the oven and place on a wire rack to cool. You can serve this cake
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