Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F) and grease a round baking dish with butter or non-stick spray.
- In a blender, add the eggs, yogurt, and oil, and blend for 2 minutes until smooth and creamy.
- With the blender on low, gradually add the sugar and blend until well combined and glossy.
- Transfer the mixture to a large mixing bowl. Sift in the flour and fold gently in batches until smooth.
- Sprinkle the baking powder over the batter and fold it in gently until no streaks remain.
- Pour the batter into the prepared pan and bake for about 40 minutes or until a toothpick comes out clean.
Nutrition
Calories: 323kcalCarbohydrates: 47gProtein: 5gFat: 14gSaturated Fat: 1.5gPolyunsaturated Fat: 8gMonounsaturated Fat: 4gCholesterol: 66mgSodium: 76mgPotassium: 156mgFiber: 1gSugar: 25gVitamin A: 135IUCalcium: 135mgIron: 1.1mg
Notes
This yogurt cake is versatile! You can use Greek yogurt for a denser cake, or flavor your yogurt for a twist. For a gluten-free version, substitute with a gluten-free baking blend. Store covered on the counter for up to 3 days, or freeze for up to 2 months. Don't open the oven door in the first 30 minutes of baking to avoid collapsing! Serve with powdered sugar, a lemon glaze, or alongside fresh berries and whipped cream for a delightful presentation. Enjoy!
Tried this recipe?Let us know how it was!
