Yogurt Cake Recipes – No matter the occasion, it’s even better with a slice of cake. This yogurt cake is an everyday cake. It is the one that serves as a dessert of the day of the week or when friends come for coffee. It has a wonderful dense and moist texture and flavors of almond, lemon and vanilla. No one will ever guess how easy it is to do.
This cake contains ground almonds. You can buy flour/almond flour or you can make your own by putting whole or sliced almonds in your food processor and processing until finely ground. other at specialty food stores, health food stores, or online. For the yogurt, I usually use whole milk (Greek style) as I like its rich and tangy taste. This cake is excellent plain, but you can also serve it with fresh fruit and/or whipped cream. Another idea is to pour a Lemon Glaze on the cake once it has cooled. To make a lemon glaze, put a cup (120 grams) of confectioners’ sugar (powdered sugar or sugar) in a small bowl. Add between 2 to 4 tablespoons of freshly squeezed lemon juice and stir until you have a thick and smooth glaze. Pour the glaze on top of the cake, allowing it to drip down the sides. Let the frosting dry before covering and storing.
Yogurt Cake Recipes
Yogurt Cake: Preheat your oven to 350 degrees F (180 degrees C) and place the 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.
Lemon Poppy Seed Yogurt Cake
In a large bowl, mix or whisk together the flour, ground almonds, baking powder, baking soda, salt, and lemon juice.
In another bowl, mix or mix the eggs, oil, yogurt and vanilla extract. Stir in the sugar. Add the wet ingredients to the dry flour mixture. Stir until just combined. Scrape the batter into the prepared pan.
Bake in the preheated oven for about 40 to 45 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove from the oven and place on a rack to cool. You can serve this cake plain or with a dollop of whipped cream, ice cream, or lightly sweetened yogurt.
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Easy Chocolate Marble Yogurt Cake
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Content in any form may not be copied or used without written permission from Stephanie Jaworski, . Students and non-profit educators may use the content without permission with proper credit. A delicious Greek yogurt cake recipe, infused with the flavors and mixes of oranges and lemons and topped with a cognac-scented syrup! Greek yogurt / yogurt cake (yiaourtopita) is a traditional Greek cake recipe, made with yogurt instead of milk, which makes it extra moist and soft.
If you’ve never used yogurt in your cake mix, you’re missing out! Yoghurt contains a lot of proteinand fats which, when baked, make your cake incredibly smooth, soft and deliciously moist. Unlike the usual sweets, this Yiaourtopita will never go back!
Lemon Yogurt Cake Recipe
So what yogurt to use? My Greek Yogurt Cake is traditionally made with full fat Greek yogurt. It is important to use strained yogurt so that the cake does not become gummy.
Although you can make this cake without syrup, my Greek yogurt cake recipe calls for a good splash of vanilla and cognac-infused syrup. This light syrup will infuse your yogurt cake and give it a deliciously decadent and juicy texture you’ll never forget!
Serve this delicious traditional Greek yogurt cake (yiaourtopita) with a big dollop of yogurt or, even better, some vanilla ice cream and fresh fruit. Enjoy!
A delicious Greek yogurt cake recipe, infused with the aromas and mixtures of oranges and lemons and garnished with a cognac-scented syrup! The secret ingredient behind this extra fluffy cake is none other than Greek yogurt, which makes this cake extra moist and super fluffy! Yogurt Cake Yogurt cake is easy to make, easy to adapt and uses basic household ingredients. Dress with whipped cream, fruit compote or powdered sugar for a springtime dessert.
Yogurt Cake Recipe (quick And Easy)
Food and wine writer, recipe developer, and the author of Mediterranean Every Day. His work can be found in numerous online and print publications.
We’ve all had moments when a cake craving hits and you’re not prepared. That this yogurt cake is the answer. Use pantry ingredients to create a no-frills, fluffy, moist and just-sweet cake.
This is truly a cake any time of day, whether you eat it for dessert, breakfast, or with your afternoon cup of tea or coffee. Serve as is, sprinkle with powdered sugar, pile with whipped cream and fresh fruit or even a dollop of yogurt.
, is a good classic French bread. It’s so simple, it’s often the first thing French children are taught to cook and, traditionally, the ingredients have been measured out in small individual yogurt cups. It’s a bit like the French version of pound cake. It’s flavored just like pound cake too, with just a splash of vanilla.
Strawberry Yogurt Cake
Yogurt cake celebrates its simplicity and that’s what I love! It’s tender and fluffy, just sweet, and has a wonderful hint of tang from the yogurt.
Yogurt and oil provide a lot of moisture, so it can sit on your counter for a few days without fear of drying out. In fact, I prefer it on day two, once the texture stretches even more.
This is a flexible, pantry, and ingredient-proof cake. Greek or plain yogurt can be used, so you don’t need to go to the store, as long as you have one of the two in your fridge.
While you can technically bake this cake with fat-free or low-fat yogurt, its texture and taste are really the best when it is made with whole milk, full-fat yogurt, as the fat in the yogurt is what gives the cake its signature tenderness and richness. It is also what is traditionally used in the original French version.
Gâteau Au Yaourt: French Children’s Easy Cake Recipe
If you are ambitious or already in practice, you can make your own Greek yogurt at home. 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 like to mix in some tea leaves to make this Earl Gray Yogurt cake, which really dresses up the cake.
Almond extract makes a nice substitute for vanilla extract if you have it and enjoy its marzipan flavor. Or try mixing a handful of chopped chocolate into the batter. Although it is not traditional, there is no denying that it is a family addition.
This cake keeps exceptionally well. Keep well wrapped on the counter for up to 5 days. Alternatively, it can be frozen for up to 2 months. Thaw on the counter overnight before serving at room temperature.
Ingredient Yogurt Cake
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day are used for general nutrition recommendations.
Nutritional information is calculated using an ingredient database and should be considered an estimate. In cases where several alternative ingredients are given, the first list is calculated by nutrition. Garnishes and optional ingredients are not included. And it doesn’t have to be multi-layered with an overabundance of frosting. For everyday, I like to make a single layer cake where the dough is just “dump and stir”. This chocolate yogurt cake is one of those cakes. It has a wonderfully dense and moist texture and a delicious chocolate taste. It’s really good without the Chocolate Glaze, but I just couldn’t resist the increased chocolate flavor and I also like how its surface has a shiny gloss. If you want, you can garnish the glaze with chocolate sprinkles (I like Cacao Barry Vermicelles Fins Chocolat), caramel sprinkles, or even toasted nuts.
The yogurt makes this cake nice and moist. I usually use plain whole milk yogurt (Greek style) as I like its rich and tangy taste. This paste also contains a flavorless oil (you can use vegetable, corn, safflower, canola, or a light olive oil) instead of butter. The oil, along with the yogurt, gives the cake its moist texture, plus it prevents the cake from becoming soggy.
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