Ingredients for Yogurt Cake
- All Purpose Flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Plain Yogurt
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest
- Vanilla Extract
- Vegetable Oil
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How to Make Yogurt Cake
- Preheat oven to 350°F (175°C). Generously grease and flour an 8 1/2 x 4 1/2 x 2 1/2-inch metal loaf pan.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, combine the yogurt, sugar, eggs, lemon zest, and vanilla extract.
- Whisk the wet ingredients until well blended.
- Gradually whisk in the dry ingredients until just combined. Be careful not to overmix.
- Gently fold in the vegetable oil using a rubber spatula until just incorporated.
- Pour the batter into the prepared loaf pan.
- Place the loaf pan on a baking sheet (this helps prevent spills).
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean and the cake starts to pull away from the sides of the pan.
- Let the cake cool in the pan on a wire rack for 10 minutes.
- Run a knife or offset spatula around the edges of the pan to loosen the cake.
- Carefully invert the cake onto the wire rack to cool completely.
- Once completely cool, enjoy your delicious Yogurt Cake!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
106g
Fat
15g
Carbs
14g
