Wednesday, March 28, 2012

Every Day Yogurt Cake ~ Lauren Chattman

 DH asked what am I baking tonight ..... decided to make this
yogurt cake especially for him as he doesn't like chocolate....

Everyday Yogurt Cake

From the book Cake Keeper Cakes by 


2cups unbleached all-purpose flour
cups sugar
1tsp. baking powder
¼tsp. baking soda
¼tsp. salt
1cup plain whole-milk yogurt or low-fat yogurt
cup vegetable oil
2large eggs
2tsp. pure vanilla extract
~Confectioners’ sugar


  1. Preheat the oven to 350 degrees. Grease the bottom and sides of a 9-inch cake pan and dust it with flour, knocking out any extra.
  2. Whisk together the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk together the yogurt, oil, eggs, and vanilla in a medium mixing bowl. Pour the yogurt mixture into the flour mixture and stir until just moistened.
  3. Scrape the batter into the prepared pan and bake until the top of the cake is light golden and a toothpick inserted into the center is clean, about 40 minutes.
  4. Let the cake cool in the pan for about 5 minutes, invert it onto a wire rack, and then turn it right side up on a rack to cool completely. Dust with confectioners’ sugar, then slice and serve.
  5. Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 2 days.


  1. Hi, every yoghurt cake will capture my attention. Thanks for sharing the recipe!

  2. do you like the taste of this cake? i've been eyeing this recipe for some time but not making it yet..too many bakes at the moment..haha! like making cakes to sell..LOL!

  3. This is one of the first cakes I baked from this book, but never did post about it! Lovely bake!

  4. Hiya Jessie, Lena and Joyce,

    DH seems to like this cake, not sweet at all (cos I reduced the sugar alot)

    Very nice peachy recipe! mixing all by hand!