vanilla yogurt cake
this cake is very light and moist. changing the flavors to your liking is great as well. adding almond extract for an almond yogurt cake with a sprinkling of sliced almonds on top, or lemon extract for a lemon yogurt cake with some lemon zest. yum.
ingredients:
- 1 cup unsalted butter - softened
- 2 cups white sugar -
- 3 eggs -
- 1 tablespoon vanilla extract -
- 2 1/4 cups all purpose flour -
- 1/2 teaspoon baking soda -
- 1/4 teaspoon salt -
- 8 ounces of vanilla yogurt -
- 1/4 cup powdered sugar -
instructions:
- preheat oven to 350 degrees. butter a 10 inch bundt pan. dust the pan lightly with flour.
- in a small bowl, blend together the flour, baking soda and salt. set aside.
- in a large bowl, cream together the butter and sugar until well blended.
- beat in the eggs one at a time, then stir in the vanilla extract.
- blend in the vanilla yogurt.
- gradually mix in the flour mixture until just incorporated. be careful not to overmix.
- pour batter into the prepared bundt pan.
- bake in the preheated oven for 45 - 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. once cooled, turn out onto a plate and dust with powdered sugar.
- adapted slightly from allrecipes.
more po' man favorites:
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I had to substitute the yogurt with vanilla soy yogurt and the butter with non-dairy margarine. It still came out delicious. I forgot to minus out the salt considering the margarine has salt, but I can’t really tell any difference.
I think this cake is light enough that strawberries with a little sugar (mashed slightly) would go really well with it. I’m going to try that tomorrow. Thanks for the recipe. 🙂
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I am making it again today & adding roasted walnuts this time. Mmmmm. Can’t wait to try it with the nuts.
Thank you for this recipe!!!!
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Thanks