Amazing Yogurt Cake

smooth yogurt cake, a wholesome and delicious snack or dessert cake recipe made with your favored taste of  yogurt. trade your yogurt taste, alternate your cake! i came about on this easy Yogurt Cake Recipe almost two decades ago, from a female I encountered within the neighborhood grocery store, shopping for yogurt no much less.

Baking powder in Italy additionally comes in person packages, took me awhile to get used to that. I constantly have visions of emptying this package deal and that package deal into my North American baking equipment to get the cups and teaspoon measures that i used to be so used to. And of direction changing grams and pounds at the beginning changed into a nightmare too.

Yogurt cake protected will last up to three days room temperature.  you may also freeze Yogurt Cake, wrap it well in plastic, then wrap in foil and then in an hermetic container or bag. The cake is best frozen simple, with out glaze or frosting.  properly keep up to two months within the freezer.  Thaw inside the fridge completely wrapped.


  • 1 cup any flavour yogurt (I find flavoured regular yogurt to be the best ) (250 grams)
  • 3 eggs
  • 1/2 cup vegetable oil (112 grams)
  • 3/4 cup sugar (154.50 grams)
  • 1 1/2 cups flour (225 grams)
  • 1 1/2 teaspoons baking powder
  • powdered sugar


  • 1 cup blueberries
  • 1/3 cup sugar
  • 1/2 tablespoon cornstarch
  • 2 tablespoons water
  • 1/2 tablespoon lemon juice


  1. Heat oven to 350 degrees (180° celcius). Grease an 8 inch cake pan.
  2. In a medium bowl, using a hand mixer on medium speed, lightly beat eggs (approximately 30 seconds) add oil, sugar and yogurt, beat for 1 minute until smooth, add flour and baking powder and beat until well combined approximately another minute. Pour into greased cake pan and bake 35-40 minutes or until tested done (when toothpick or knife inserted in cake comes out clean). When cool, sprinkle with powdered sugar if desired.
  3. Depending on the flavour you can always top with this Blueberry Sauce.


  1. In a medium pot mix together berries, sugar, cornstarch,  water and lemon juice, bring to a boil then lower heat and simmer until desired thickness. Pour into a bowl, let cool completely and or refrigerate.