Best 7 Yoghurt Cake Recipes

GREEK YOGHURT CAKE

Steps:

• Boil all of syrup ingredients together first to make syrup (10 minutes- remove zest).
• It must be cool before being poured onto hot cake.
• Beat butter with 1 1/2 cups sugar till creamy and light-coloured (about 5 minutes).
• Add yolks, peel, extract and brandy and beat until pale and thick.
• Sift dry ingredients and add alternately to the creamed mixture with the yoghurt.
• Beat whites until stiff and glossy.
• Fold into batter mixture along with almonds.
• Pour into a buttered 13 x 9 x 2" baking dish and bake at 350F for 60-70 minutes or until done.
• Check cake after about 25 minutes of baking. If the colour is already dark enough (as is the case for me), cover with a piece of aluminum foil and continue baking.
• Pour cooled syrup over hot cake and allow cake to cool completely.
• Cut into diamond-shaped pieces and serve.

COCOA AND YOGHURT MARBLE CAKE

Steps:

• In a bowl, whisk together flour, baking powder and salt. Set aside. In another bowl, beat together the butter and sugar with an electric mixer until light and fluffy. Add in the eggs, beating after each addition. Mix in the yoghurt until smooth. Whisk in the dry ingredients until just combined.
• Remove about 2/3 to 3/4 cup of batter and place in a separate bowl. Add the cocoa powder and mix until smooth. Pour enough of the light batter to evenly coat the bottom of your greased pan. Then add the chocolate batter and light batter in a checkerboard pattern. Once all the batter has been added, take a knife or a toothpick and run it through the batter, swirling it around (or simply add the light batter, then add the chocolate batter in spots, grab a fork and move it around a few times in the batter).
• Bake for about 45 minutes at 180°C/350°F, or until a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes, before placing on a cooling rack to cool completely.

CUSTARD YOGHURT CAKE

Steps:

• .Pre heat oven 180°C.
• Grease standard cake tin.
• Beat butter, sugar and vanilla together with electric mixer.
• When pale and creamy add eggs and beat well.
• Fold in flour and custard powder alternately with yoghurt.
• Stir till smooth.
• Pour into tin, bake 25 - 35 minutes till golden.
• Allow to cool in pan.

LEMON YOGHURT CAKE

Steps:

• Preheat oven to 350F.
• Grease and flour a 12 1/2 cup bundt or tube tin.
• Cream the butter and sugar together until nice and creamy.
• Add the egg yolks one at a time and beat well after each one is added.
• Add the lemon rind and juice and yoghurt and stir.
• Sift together the flour, and baking powders (I just give them a round in my mixer- a trick a baker showed me) to mix them up.
• In another bowl beat the egg whites and salt till they form stiff peaks.
• Now gently fold the dry ingr.
• into the butter mix and then add a portion of the egg whites folding it inches Then add the remaining egg whites and fold gently.
• Pour into the tin and bake for around 50 minutes testing to see it the skewer comes out clean.
• Leave in the tin itself to cool for around 15 minutes.
• Then turn it out and cool on a rack.
• Glaze: Sift the icing sugar into a bowl.
• Add the lemon juice and mix to stir well.
• Add a little yoghurt at a time just enough to make a smooth mix.
• Put the cooled cake on the serving plate or board and then pour the glaze over and let sit till glaze is set.

CRYSTALLIZED GINGER - YOGHURT POUND CAKE

Steps:

• Preheat oven to 300F (a low temperature, but it works); butter and flour a bundt pan (mine is no-stick but I still butter and flour it).
• With mixer beat butter for a couple of minutes until white; add sugar and extracts and beat a few minutes longer (about 8-9 minutes in all); Add eggs, one at a time, beating after each addition; With mixer on low (to avoid getting flour dust all over the kitchen) add flour, baking powder and salt alternately with yoghurt; beat in ginger; this makes a very thick batter; Spoon into prepared bundt pan and bake for 75 minutes (but start checking with toothpick to see if it's done after an hour (temperatures vary from oven to oven).
• Variations: I often use the 'base' recipe (omitting the ginger) and 'marble some of the batter with cocoa (add a tablespoonful or so of milk and 2 heaping tablespoonfuls of cocoa to 1/3 of the batter); or make a nut cake by stirring in 1 1/2 cups of the flour-dusted, toasted nuts of your choice (a sprinkle of freshly-grated nutmeg is great in this version); our current favourite is chocolate, chocolate/chip where I add 3 tablespoonfuls of cocoa to the batter (along with a couple of tablespoonfuls of milk - or buttermilk if you have it) and then stir in 1 1/2 cups of flour-dusted chocolate chips at the end, before spooning into pan.

YOGHURT CAKE

Steps:

• Beat all ingredients together for 3 minutes.
• Pour into a greased 23 cm bundt pan.
• Bake at 160C for 1 hour.

MADZOONOV GARGANTAG (ARMENIAN YOGHURT CAKE)

Steps:

• Cream the butter and sugar together until light, then beat in the yoghurt.
• Beat in the eggs, one at a time.
• Add the lemon juice and lemon zest.
• Stir in the sifted flour and bicarbonate of soda, and gently fold it into the mixture.
• Pour the mixture into a lightly greased and lined 23mm spring-form pan.
• Bake in a moderate oven (180°C; 350°F) for 45 minutes, or until golden brown and firm to touch.
• Cool.
• To serve: decorate with whipped cream and strawberries.