Creamy Yogurt Cake
This Creamy Yogurt Cake is incredibly moist and tender, with a subtle tang from the yogurt that perfectly balances the sweetness. It’s a simple yet elegant dessert that’s perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup plain Greek yogurt
- Powdered sugar, for dusting (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream together sugar and butter until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the yogurt, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Pour batter into the prepared cake pan and spread evenly.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Dust with powdered sugar before serving, if desired.
Notes
Serve with fresh berries or a dollop of whipped cream for an extra special treat.
Find it online: https://cubaqueen.com/creamy-yogurt-cake/