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Miss Beth's Yoghurt Cake

Miss Beth's Yoghurt Cake

Beth Nywening

Beth Nywening

This is a light, tasty cake that's perfect for dessert or breakfast! It's easy to make and will become one of your favorites!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 18 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 158 kcal
  • 8%
  • Fat:
  • 7.3 g
  • 11%
  • Carbs:
  • 21.2g
  • 7%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 15 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

  1. Empty yogurt into mixing bowl. Add flour, sugar, oil, eggs, and yeast (or substitute one teaspoon baking powder) and mix until just combined. Pour into a greased and floured 13 inch round cake pan.
  2. Bake for 25 to 35 minutes in a preheated 350 degrees F (175 degrees C) oven, or until cake is golden brown and middle bounces bake when pushed with your finger. Cool and dust with confectioners' sugar. Variations: use flavored yogurt, or add some fruit preserves to the mix to make a fruity cake, berry flavors work especially well. Variation 2: Use half brown sugar and half granulated sugar, and add 2 teaspoons of cinnamon. Enjoy!
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Lu-Ann
13

Lu-Ann

9/3/2003

Good good good!!! This is so versatile and quick! I love messimg with recipes and this a cake you can do that with. I made this maple-flavored with maple flavor extract and used brown sugar. I'm going to try this again different ways, for sure!

SARJB
12

SARJB

9/3/2003

This was very good! I love using yogurt, so this recipe peaked my interest. I ended up adding some salt and vanilla, out of habit. Then I took Beth's suggestion and added some orange marmalade, dried cranberries and some ginger. Excellent! Very moist! Thanks!

SISSI808
9

SISSI808

12/23/2002

Well, the first time I tried to make it, I forgot to add eggs! Needless to say, that version wasn't a success. But I tried it again, and I'm glad I did. It was a yummy moist cake that went perfect with our ice cream sundaes. Will make again; it's a great way to use up yogurt.

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