yogurt cake

<em>Sweet, studded with berries, and flavored with fresh lemon, vanilla, and butter, this supremely moist yogurt cake will soon become your favorite "anytime" cake. We love it!</em>

Lemon Berry Yogurt Cake

(360 grams) cake flour* (spoon & leveled)

baking powder

baking soda

salt

(240 grams) plain Greek yogurt, at room temperature*

lemon zest

(80 milliliters) fresh lemon juice

(230 grams; 2 sticks) unsalted butter, softened to room temperature

(400 grams) granulated sugar

vanilla extract

eggs,

(325 grams) mixed berries, fresh or frozen (do not thaw)*

(120 grams) confectioner’s sugar

Tablespoons (45 milliliters) fresh lemon juice

Make the cake

Preheat oven to 350°F (177°C). Generously grease a 10-12 cup bundt pan with butter or nonstick spray.

Whisk the cake flour, baking powder, baking soda, and salt together in a large bowl. Set aside.

Whisk the yogurt, lemon zest, and lemon juice together in a medium bowl. Set aside.

Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 2-3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula. On medium speed, beat in the vanilla extract. On low speed, beat the eggs in 1 at a time allowing each to fully mix in before adding the next. After the 3rd egg is added, be careful not to over-mix. Stop the mixer once all eggs are incorporated.

Pour the dry ingredients into the butter/eggs. Pour the yogurt mixture on top. Turn the mixer onto medium speed and beat everything together *just* until combined. Do not over-mix. Using a rubber spatula, fold in the berries. The batter will be a little thick and very creamy.

Pour/spoon batter evenly into prepared pan. Bake for 55-70 minutes. Loosely tent the baking cake with aluminum foil halfway through bake time to ensure the surface does not over-brown. Use a toothpick to test for doneness and begin checking at 55 minutes. Once the toothpick comes out completely clean, the cake is done. This is a large cake so don’t be alarmed if it takes longer in your oven.

Remove cake from the oven and allow to cool for 1 hour inside the pan. Then invert the slightly cooled cake onto a wire rack or serving dish. Allow to cool completely before glazing, slicing, and serving.

Make the glaze

Whisk the glaze ingredients together. If desired, add more confectioners’ sugar to thicken or more lemon juice to thin out. Drizzle on top of cooled cake. Icing will set after a few hours, making this cake convenient for storing and/or transporting.

Cover leftover cake tightly and store in the refrigerator for up to 5 days.

Hi Sally, I made this cake twice - the first time with chopped fresh mango and chopped fresh strawberries and it was delicious. The second time I used chopped frozen strawberries exactly per the recipe, but it turned out soggy and not very good.

Love it!  First time making it and it was a success!  I used 2 loaf pans since I didn’t have bundt pan.  I used fresh lemons snd frozen mixed berries.  I run cold water on the berries and sliced the big raspberries &amp; black berries.  Then i pat them dry before mixing into the batter.  Turned out perfect!  I will make it again but will use a muffin in instead.  Thanks for this awesome recipe! 

I used margarine instead of butter (cuz I didn’t have butter) and cut the sugar by 50g, the cake was wonderful and soft but just a bit crumbly, I’m wondering what could be the cause?
But my family thoroughly enjoyed the cake thank you!

Mine turned out very soggy. I think my tin wasn’t  big enough it I wasn’t sure on the quantity of the frozen berries. I feel like it added to the extreme sogginess.
I’d make it again but would probably half all the ingredients.

Hi Sally,
I made this recipe today and it turned out delicious. The only thing I swapped was the sugar for monkfruit sweetener! I baked it in a Glazed earthenware bundt cake pan. Used frozen blueberries. It worked great, except the baking took 2 plus hours~perhaps the pan or the monkfruit~but I had plenty of free time to wait! I used the confectioners sugar for the glaze. Came out moist, but not too moist! I proclaim it was a success.
Thanks,
Kellea

Hi Sally, 
What a great recipe! I made this cake today and loved it! However, it turned out quite dense (not too moist though). I was just wondering if it is usually very dense and if there's anything I could do to get the dough a little more fluffy?

Fresh Strawberry Bundt Cake Recipe - made with a yogurt cake batter, this moist and tender strawberry cake will make your day. Guaranteed!

Fresh Strawberry Bundt Cake Recipe

unsalted butter, (softened)

sugar

eggs

lemon juice (divided)

lemon

all-purpose flour, (divided)

Greek yogurt, (plain

strawberries (diced)

Preheat oven to 375 degrees F. Grease and flour a   10-inch Bundt pan (10-15 cup pan). In a large bowl, sift together 2 1/4 cups of flour, baking soda, and salt. Mix in the lemon zest and set aside.

In a separate bowl, use an electric mixer to cream together the butter and sugar until light and fluffy, 3-5 minutes. Beat in the eggs one at a time, then stir in 1 tablespoon lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.

Toss the strawberries with the remaining 1/4 cup of flour. Gently mix them into the batter.

Pour the batter into the Bundt pan. Place in the oven and reduce the temperature to 325 degrees F. Bake for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Allow to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled whisk together the remaining 2 tablespoons of lemon juice and the powdered sugar. Drizzle over the top of the cake.

https://content.jwplatform.com/videos/il0NDKjd.mp4

This moist and tender Fresh Strawberry Yogurt Cake will make your day. Guaranteed!

Fresh Strawberry Yogurt Cake

This traditional cake is fresh, moist and light with a subtle, sweet flavor. Add fruit, flavor extracts or fun toppings to switch things up. The easiest cake recipe ever!

Traditional French Yogurt Cake

yogurt

flour

olive oil oil

vanilla, optional

salt, optional

Preheat oven to 350F

Grease and line your loaf pan or small...

Grease and line your loaf pan or small cake pan.

Combine all ingredients except the fruit in a...

Combine all ingredients except the fruit in a large bowl, and stir well with a spoon until all ingredients are well mixed together and no dry patches of flour remain.

Pour the cake batter into the prepared pan...

Pour the cake batter into the prepared pan and bake for 25-35 minutes, until lightly browned on top and an inserted toothpick or cake tester comes out clean.

https://mediavine-res.cloudinary.com/video/upload/qb0ur6g7rkocicc21uer.mp4

A delicious and traditional French Yogurt Cake made with frozen berries, this simple cake recipe can be made with kids using this traditional technique of using a yogurt cup as a measuring cup. Fluffy, moist loaf cake perfect for tea time

Triple Berry Yogurt Cake

I do love a good French yogurt cake during any season. And today’s late Summer version includes ripe seasonal blueberries paired with the tang of fresh lemons. It’s moist, zesty and has just the right amount of fresh ripe blueberries. As with most French yogurt cakes, this Blueberry Lemon Yogurt Loaf is an easy and foolproof recipe to make at home. The small trick here is to lightly toss the blueberries in flour so they don’t sink to the bottom of the pan while baking. This ensures the blueberries are&hellip;

Blueberry Lemon Yogurt Loaf

This delectable yogurt cake is moist, fluffy and filled with the tastes of one of the most nostalgic flavor combinations - peanut butter and jelly!

Peanut Butter and Jelly Yogurt Loaf Cake

peanut butter

Fage Total Plain 5% Greek Yogurt

eggs (beaten)

stevia baking blend (or granulated sweetener of choice**)

natural creamy peanut butter

almond milk (or milk of choice)

vegetable oil (or melted butter)

strawberry preserves or jam

Preheat oven to 350° F. Line the bottom of a loaf pan with parchment paper and set aside.

In a medium bowl, sift together flour, powdered peanut butter, baking powder and salt. Whisk to combine.

In another large bowl, whisk together yogurt, eggs, stevia, creamy peanut butter, milk, oil and vanilla until combined. Add flour mixture to bowl with yogurt mixture and mix with a rubber spatula until just combined.

Pour half of batter into prepared loaf pan and smooth out into an even layer. Using a teaspoon, drop 4-5 dollops of strawberry spread on top of batter, using about half of the spread. Take a butter knife and swirl it through the jam 3 to 4 times, creating swirls of jam in the batter. Pour the remaining batter into the pan and repeat the swirling process with the remainder of the jam.

Bake cake in preheated oven for 45-55 minutes until a skewer inserted into the center comes out clean with no wet batter. Allow cake to cool in pan for 10 minutes then remove to a wire rack to cool completely.

A very moist and easy to make apple cake!

Apple Cake (Very Moist, Made with Yogurt 

lemon juice

1 1/8 c (250 grams) sugar

c (275 grams) all purpose flour (plain flour in the UK)

tsp baking powder

c (100 grams) butter, softened

c (110 grams) plain Greek yogurt

Tbsp grated fresh lemon zest/peel

Prepare an 8″ springform pan by spraying with oil (or...

Prepare an 8″ springform pan by spraying with oil (or butter) and lining in parchment paper (sides optional, if you want really clean sides), then spray the paper, too.

In a food processor, or blender, process the apple pieces and...

In a food processor, or blender, process the apple pieces and lemon juice until it is almost pureed. 

Place the sugar and eggs in a large...

Place the sugar and eggs in a large bowl and beat with a mixer until light and fluffy. Sift the flour with the baking powder then add to the mixture in the bowl a little at a time along with the softened butter. Continue to mix until completely blended, then stir in the yogurt.

Add the processed apples and grated lemon rind...

Add the processed apples and grated lemon rind to the cake batter and stir until evenly combined.

Pour into prepared cake tin.

Bake for 50-60 minutes (depending on your oven), but...

Bake for 50-60 minutes (depending on your oven), but test with a cake tester or skewer to make sure the apple cake is done before removing from the oven. If desired, sprinkle lightly with some granulated sugar immediately. Allow to cool for about 15 minutes, then remove the side of the springform pan.

Let cool completely before cutting and serving. 

The cake can stand on its own, but...

The cake can stand on its own, but you can also serve it with a fruit sauce, dollop of whipped cream, custard or vanilla ice cream. I prefer it plain with a cup of tea!

A moist cake drenched with vanilla syrup. Use as the basis for a range of fabulous celebration cakes

Easy vanilla cake

pack unsalted butter, softened, plus extra for greasing

golden caster sugar

seeds vanilla pod vanilla

plain flour

full-fat Greek yogurt (I used Total)

self-raising flour

tbsp semi-skimmed milk

vanilla pod vanilla paste

Heat oven to 160C/140C fan/gas 3. Grease a round, deep 20cm tin, then line the base and sides with non-stick baking paper.

Using electric beaters or a tabletop mixer, beat the butter, sugar, vanilla and ¼ tsp salt together until pale and fluffy, then pour in the eggs, one at a time, giving the mix a really good beating before adding the next.

Add 1 tbsp of the plain flour if the mix starts to look slimy rather than fluffy. Beat in the yogurt. Mix the flours; then, using a large metal spoon, fold them into the batter, followed by the milk.

Spoon the mix into the tin and bake for 1 hr 20 mins or until well risen and golden – a skewer inserted into the middle should come out clean.

Meanwhile, make the syrup by gently heating 50ml water with the sugar and vanilla in a pan until the sugar dissolves. Set aside. Once the cake is out of the oven, leave to cool for 30 mins in the tin, then use a skewer to poke holes all over the cake, going right to the bottom. Pour the syrup over, letting it completely soak in after each addition.

Leave to cool completely, then either wrap the cake well or fill and ice it. If you wrap it with baking parchment and cling film, the unfilled cake will keep well for up to 3 days, or in the freezer for up to a month.

For ideas on how to decorate the cake and to try out some variations on this basic cake mixture, have a look at the 'Goes well with' recipes for Simple elegance wedding cake, Birthday bug cake and Summer celebration cake.

This yogurt cake is moist with a lovely crumb on the outside. Simply the best yogurt cake!

Yogurt Cake

sugar (150 grams)

plain yogurt (250 grams) (or plain Greek yogurt)

flour (180 grams)

nutmeg (See Notes)

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.

Mix a few cheap ingredients in one bowl and bake the easiest yogurt cake ever, so delicious, moist, with hints of lemon and fruity jam. Plus, it&#x27;s low sugar and packed with yogurt.*The recipe has been updated for more deliciousness!

HEALTHY YOGURT CAKE

(250 gramsr) plain yogurt

leveled cups (250 gramsr) all-purpose flour flour

(100 gramsr) white or unrefined cane sugar

Tsp Vanilla essence

zest*

Tbsp apricot or orange jam

Preheat the oven to 350F°/180C° and place the rack in the middle position.

Grease a 9x5x2.5 inch loaf pan with butter, cooking spray, or simply line the pan with parchment paper (in this case there&#039;s no need to grease the pan).

Mix eggs and sugar, then add oil, lemon zest, vanilla essence and mix again. Add yogurt (not very cold) and mix it into a smooth consistency. All in one bowl.

Whisk flour, baking powder and a pinch of salt together and add to the wet batter until just combined. 

Scrape the batter into the prepared loaf pan and smooth the top.&nbsp;

Bake for about 35-40 minutes, until a skewer inserted into the center of the cake comes out clean.

When the cake is done, remove it from the oven and place on a wire rack to cool.&nbsp;

You can serve it plain or brushed with some quick and easy jam glaze which adds a lovely shine and flavor.I glazed this cake brushing some warm orange jam on top (see notes)*. 

https://content.jwplatform.com/videos/g4w5R6TV.mp4

This yogurt cake is delicious, healthy, moist, quick, and super easy to make. Plus, it calls for basic and cheap ingredients and it's packed with yogurt.

Easy healthy yogurt cake

These recipes make moist and fluffy cakes that aren't overwhelmingly sweet. Want to satisfy your sweet tooth without over-indulging? This roundup is waving.

17 Easy Yogurt Cakes (Moist u0026amp; Fluffy)

Lemon Yogurt Cake

Chocolate Yogurt Cake

Blueberry Greek Yogurt Cake

Fresh Strawberry Bundt Cake

Yogurt Banana Chocolate Cake

Easy Yogurt Cake

Greek Yogurt Coffee Cake

Orange Yogurt Cake

Cherry Yogurt Cake

Raspberry Yogurt Cake

Apple Yogurt Cake

Cinnamon Peach Yogurt Cake

French Yogurt Cake

One-Bowl Yogurt and Honey Olive Oil Cake

Semolina Yogurt Cake

Vegan Yogurt Cake

Select your favorite recipe.

Organize all the required ingredients.

Prep a delicious recipe in 30 minutes or less!

Topped with a 2-ingredient lemon glaze, this easy yogurt cake is a simple, delicious dessert.

all-purpose flour

sea salt

cane sugar

milk Greek yogurt*

olive oil

Lemon Glaze

Preheat the oven to 350°F and spray an 8x4-inch loaf pan with cooking spray.

In a large bowl, whisk together the flour, almond flour, baking powder, and salt.

In another large bowl, whisk together the cane sugar and lemon zest. Then add the yogurt, olive oil, eggs, and vanilla and whisk to combine.

Pour the dry ingredients into the bowl with the wet ingredients and stir until just combined. Don’t overmix.

Pour the batter into the prepared pan and bake for 40 to 50 minutes, or until a toothpick inserted comes out clean.

Let cool completely before removing the cake from the pan.

Make the lemon glaze according to this recipe and drizzle it over the cooled cake. Sprinkle with lemon zest, slice, and serve.

Make this mango and lime yogurt cake for a teatime treat. A straightforward recipe where you will definitely be rewarded for your efforts by its scrummy taste.

Mango and lime yogurt cake

ready-to-eat dried mango, pineapple or apricots

lime

natural yogurt

plain flour, sifted

icing sugar

coconut flakes (or desiccated coconut), toasted

Preheat the oven to 180°C/fan160°C/ gas 4. Grease and line a 900g loaf tin. Snip most of the mango into pieces, reserving a few slices.

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Top Tags

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17 Easy Yogurt Cakes (Moist u0026am...

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The most viewed yogurt cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine