Saturday, March 30, 2013

Yogurt Cake

I had a lot of yogurt that needed to be consumed so I made this cake.  I brought it to work and it was devoured within an hour.  I negotiated a schedule switch with a coworker by promising her a yogurt cake (thanks again, KP!)  Magic cake!

I used vanilla extract and vanilla yogurt instead of lemon, but I think  any flavor of yogurt would work.  I used peach yogurt the first time and you couldn't taste the peach.  I used butter instead of margarine, too.  

Thanks, Ruthey and allrecipes!

Yogurt Cake


  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch bundt pan. Sift together the flour, baking soda and salt. Set aside.
  2. In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the lemon extract. Alternately beat in the flour mixture and the yogurt, mixing just until incorporated.
  3. Pour batter into a 10 inch Bundt pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool 10 minutes in the pan, then turn out onto a wire rack and cool completely.

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