Yogurt Cake
A moist and tender cake made with Greek yogurt, offering a delightful balance of tartness and sweetness.
Equipment
- Oven
- 9-inch Springform Pan
- Mixing Bowls:
- Whisk
Ingredients
- 1 3/4 cups all-purpose flour
- 2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 tsp. salt
- 1 cup granulated sugar
- 1 1/4 cups whole plain Greek yogurt
- 2/3 cup olive oil
- 3 large eggs
- 2 tsp. vanilla extract
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 9-inch springform pan by spraying it with non-stick spray and lining the bottom with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the sugar, Greek yogurt, olive oil, eggs, and vanilla extract until smooth.
- Gradually pour the dry ingredients into the wet ingredients, stirring gently until just combined.
- Pour the batter into the prepared springform pan and spread evenly.
- Bake for 33-36 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool slightly in the pan before slicing and serving.
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Notes
Store leftovers in an airtight container at room temperature for 2-3 days, or refrigerate for up to a week.