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Yogurt Cake


135 mL yogurt, plus more for serving
3 large eggs
1 cup sugar
2/3 cup canola oil
1 teaspoon orange zest
1 teaspoon vanilla extract
2 cups all-purpose flour (I used gluten free)
2 teaspoons baking powder
1/2 teaspoon salt
Icing sugar, for dusting
Sliced fruit, for serving

1. Preheat oven to 350°F. Grease a 9-inch round cake pan.
2. Whisk together yogurt, eggs, sugar, oil, orange zest, and vanilla extract in a large bowl until smooth. Add flour, baking powder, and salt; whisk until dry ingredients are just incorporated. Pour batter into prepared cake pan, and smooth top.
3. Bake in preheated oven until golden brown and a wooden pick inserted into center of cake comes out clean, 35 to 40 minutes. Let cake cool in pan for 10 minutes. Run a knife around the edge of the pan to loosen; invert cake onto a wire rack. Let cake cool completely on rack, 1 to 2 hours.
4. Dust cake with powdered sugar. Serve slices with fruit and additional yogurt.

Source: Food and Wine

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