Yogurt Cake Recipe

An easy yogurt cake recipe to make uses boxed cake mix. You just substite plain yogurt for the oil in the recipe. I've used this ideas for chocolate and yellow cake mixes and also for brownie mixes.

Boxed cake mixes are not exactly healthy, but if you need something quick using yogurt can add calcium and protein to it. The recipes below use healthier flours and sugars and are really delicious.

If you scroll down, there is even a gluten-free carrot cake recipe that is to die for.

Lemon Yogurt Cake Recipe

(Adapted from The Barefoot Contessa)

1 1/2 cup flour
2 teaspoon baking powder
1/2 teaspoon sea salt
1 cup plain yogurt
1 1/3 cup sugar, divided
3 large eggs
2 teaspoons grated lemon zest
1/2 teaspoon vanilla
1/2 cup vegetable oil or coconut oil
1/3 cup lemon juice

Glaze:
1 cup confectioners' sugar 2 TBSP lemon juice

Directions:
Preheat to 350 degrees F and grease a 9 by 12 inch glass pan.

Sift together the flour, baking powder, and salt into 1 bowl. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a knife comes out clean.

Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes.

While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool. For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.

Lemon Yogurt Cake Recipe with Almond Flour

This recipe uses blanched almond flour which can be made by processing raw almonds in a food processor.

Ingredients: 1 cup blanched almond flour
1/2 cup sweet rice flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Pinch of fine sea salt
1 cup packed organic light brown sugar
5 medium free-range organic eggs
4 oz. cream cheese (or butter or yogurt cheese), softened
1/2 cup plain yogurt
2 tablespoons fresh lemon juice
Lemon zest (fine grated peel) from 1 fresh lemon
1 teaspoon bourbon vanilla extract

Directions: Preheat the oven to 350 degrees F and grease a 9 by 12 inch glass pan with butter.

In a bowl whisk together the almond flour, sweet rice flour, baking powder, baking soda, sea salt and sugar.

Beat the eggs with an electri mixer in separate large mixing bowl until they are light and foamy. Beat in the cream cheese and yogurt until combined.

Add in the lemon juice, lemon zest and vanilla; beat to combine.

Add in the flour mixture a bit at a time and beat on medium speed for a minute or two.

Pour the batter into the prepared cake pan. Bake in the center of a pre-heated 350 degree F oven for about 40 minutes or until a wooden toothpick or a fork comes out clean.

Dust with powdered sugar.

Blueberry Yogurt Cake Recipe

Ingredients:
1/2 cup plus 2 tablespoons butter
1/2 cup sugar
2 large eggs
1 teaspoon vanilla extract
1 1/4 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup plain yogurt
1 cup blueberries
1/2 cup light brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup chopped walnuts
Preparation:
Preheat oven to 350 degrees F. In a large bowl, cream 1/2 cup butter with the granulated sugar until light and fluffy. Beat in eggs and vanilla. In a medium bowl, sift together flour, baking powder, baking soda, and salt. Stir into butter mixture. Add yogurt and mix; gently stir in blueberries. In a small bowl, stir together the brown sugar, cinnamon, nutmeg, and walnuts. Pour half the cake batter into a buttered and floured 8-inch square baking pan. Sprinkle with half the brown sugar mixture and top with the remaining batter. Combine the remaining brown sugar mixture with 2 tablespoons butter and sprinkle over the top of the batter. Bake for about 45 minutes or until toothpick inserted into center comes out clean.

Honey Yogurt Cake Recipe

Ingredients:
For the honey-lemon syrup:
1 cup honey
2 tablespoon lemon zest
1/4 cup freshly squeezed lemon juice

For the cake:
2-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
2 cups sugar
2 tablespoon lemon zest
3 eggs, lightly beaten
1 teaspoon pure lemon extract
1 1/2 cups plain yogurt
12 blanched whole almonds

Directions:
To make the Honey-Lemon Syrup, combine the honey in a heavy 2-quart saucepanand 1 cup water. Place over medium heat and bring to a boil. Reduce the heat to achieve a simmer, stir in the shredded lemon zest, and cook, stirring occasionally, until the consistency of a light syrup, about 20 minutes. Stir in the lemon juice and set aside to cool to room temperature.

Preheat the oven to 350 degrees F. Grease a 13-by-9-inch glass pan (I have a pyrex dish).

Mix the flour, baking powder, baking soda, and salt together.

Beat the butter at medium speed until soft and creamy, about 45 seconds. With the mixer still running, slowly add the sugar, then stop the mixer and scrape the mixture that clings to the sides of the bowl into the center.

Add the lemon zest and continue beating at medium speed until the mixture is very light and fluffy, about 5 minutes.

Slowly drizzle in the eggs and beat well; stop at least once to scrape the sides of the bowl. Add the lemon extract and blend well. Using the mixer on low speed or a rubber spatula, fold in about one-third of the flour mixture, then half of the yogurt, scraping the sides of the bowl and folding just until the ingredients are incorporated.

Scrape the batter into the prepared pan and smooth the surface with a rubber spatula. Bake for about 45 minutes or until toothpick or fork comes out clean.

Meanwhile, in a small skillet, place the almonds over medium heat and toast, shaking the pan or stirring frequently, until lightly golden and fragrant, about 5 minutes. Pour onto a plate to cool.

When the cake is done, remove the pan to a wire rack. Using a sharp knife, score the top of the cake to divide it into 12 equal sections, then pierce at 1-inch intervals all over with a knife. Strain the cooled syrup into a small pitcher, reserving the glazed zest, and pour the syrup evenly over the top of the cake. Arrange almonds on the cake and sprinkle with the reserved lemon zest.

Gluten Free Carrot Cake with a Yogurt Honey Topping

(Adapted from a recipe I found at Elana's Pantry)

Ingredients:
3 cups blanched almond flour
2 teaspoons sea salt
1 teaspoon baking soda
1 tablespoon cinnamon
1 teaspoon nutmeg
5 eggs
1/2 cup agave nectar or honey
2/4 cup grapeseed oil or coconut oil (I used coconut oil)
3 cups carrots, grated
1 cup raisins
1 cup walnuts

Directions:
In a large bowl, combine almond flour, salt, baking soda, cinnamon and nutmeg In a separate bowl, mix together eggs, agave and oil Stir carrots, raisins and walnuts into wet ingredients Stir wet ingredients into dry Place batter into 2 well greased, round 9 Inch cake pans Bake at 325 degrees F for 35 minutes. Cool to room temperature and spread with coconut cream frosting

Topping:
1 cup strained homemade yogurt or your favorite brand of Greek yogurt 3 tablespoons of raw honey

Check out this Italian Yogurt Cheesecake recipe that a visitor contributed. Back to Yogurt Recipes

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