Best 4 Best Yogurt Cake Recipes

YOGURT CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch bundt pan.
• Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy. Beat one egg at a time into the butter mixture; add lemon extract with last egg.
• Sift together the flour, baking soda and salt. Alternately mix in the flour mixture and the yogurt, starting and ending with the dry ingredients. Beat just until incorporated.
• Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool 10 minutes in the pan, then turn out onto a wire rack and cool completely.

LEMON YOGURT CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
• Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
• Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
• When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
• For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.

YOGURT CAKE

Steps:

• Grease a 9-inch cake pan or loaf pan and preheat oven to 350 degrees F (180 degrees C).
• In a mixing bowl, whisk together 1 cup of plain yogurt, 1/2 cup of oil, 3/4 cup of sugar and 1 teaspoon of vanilla extract. You could use a handheld whisk or an electric beater.
• Add in one and a half cups of flour, one and a half teaspoons of baking powder, 1/4 teaspoon salt and 1/4 teaspoon nutmeg. Beat together until just combined.
• Add 3 eggs one at a time, whisking every time you add an egg to incorporate it into the batter.
• Pour the batter into the prepared pan. Bake in preheated oven for 35 minutes until golden brown and a toothpick inserted into the middle of the cake comes out clean.
• Let the cake cool then remove from pan, slice and serve.

BRENDA'S BEST BLUEBERRY YOGURT POUND CAKE

Steps:

• In a large bowl, cream butter until fluffy; beat in sugar until light and fluffy (about 5-8 minutes).
• Beat in eggs, one at a time.
• In a second bowl sift together flour, baking soda and salt.
• In a third bowl mix together yogurt, orange juice and rind.
• Alternately add dry and wet mixture to the creamed mixture, making 3 additions of dry and 2 of wet.
• Stir in blueberries.
• Pour batter into well greased and floured 9" or 10" tube or Bundt pan.
• Tap pan lightly to release air bubbles and smooth top.
• Bake at 350F for 60-70 minutes or until knife comes out clean.
• Let cool for 15 minutes in pan, the remove and cool on rack.
• Before serving, sieve icing sugar over top.