Greek Yogurt Cake Recipes

GREEK YOGURT CAKE

Provided by Martha Stewart

Number Of Ingredients 12

Greek Yogurt Cake image

Steps:

Preheat oven to 350 degrees with rack in middle position. Butter and flour a 9-by-3-inch springform pan.
In a stand mixer fitted with the paddle attachment, beat butter and sugar until pale and fluffy. Beat in eggs, one at a time, until fully incorporated. Beat in vanilla extract.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a separate bowl, stir together yogurt and honey.
Alternately add flour mixture and yogurt to stand mixer bowl in three additions, beginning and ending with flour mixture.
Transfer batter to prepared pan, smooth top, and bake until top is golden brown and a toothpick inserted into center of cake comes out clean, 35 to 40 minutes.
Cool cake in pan for 10 minutes. Transfer cake to wire rack to cool completely. Slice and serve with orange supremes and walnuts.

Ingredients

12 tablespoons unsalted butter, room temperature
1 cup granulated sugar
3 large eggs, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
1 cup fat-free Greek yogurt
1/4 cup honey
Orange supremes, for garnish
Toasted walnuts, for garnish

GREEK YOGURT CHOCOLATE CAKE

This Greek yogurt cake is a chocolaty, low-fat alternative to a cake with butter!

Provided by Kate Griffin

Categories Desserts Cakes Chocolate Cake Recipes

Time 40m

Yield 12

Number Of Ingredients 8

Greek Yogurt Chocolate Cake image

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Sift flour, cocoa powder, and salt together in a bowl. Mix sugar, water, eggs, Greek yogurt, and vanilla extract together in another bowl using an electric mixer.
Gradually add the flour-cocoa mixture into the bowl with the yogurt mixture. Mix until well blended. Pour batter into two 9-inch cake pans.
Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 30 to 35 minutes.

Nutrition Facts : Calories 226.8 calories, Carbohydrate 51 g, Cholesterol 31.4 mg, Fat 2.1 g, Fiber 2.9 g, Protein 4.5 g, SaturatedFat 1 g, Sodium 270.6 mg, Sugar 33.7 g

Ingredients

1 ¾ cups self-rising flour
1 cup unsweetened cocoa powder
⅛ teaspoon salt
2 cups white sugar
1 cup water
2 eggs
¼ cup vanilla Greek yogurt
2 teaspoons vanilla extract

GREEK YOGHURT CAKE

This is really a great cake. For some reason, I'm partial to it cold, straight out of the fridge, with a glass of ice-cold milk.

Provided by evelynathens

Categories Dessert

Time 1h40m

Yield 1 cake, 8 serving(s)

Number Of Ingredients 19

Greek Yoghurt Cake image

Steps:

Boil all of syrup ingredients together first to make syrup (10 minutes- remove zest).
It must be cool before being poured onto hot cake.
Beat butter with 1 1/2 cups sugar till creamy and light-coloured (about 5 minutes).
Add yolks, peel, extract and brandy and beat until pale and thick.
Sift dry ingredients and add alternately to the creamed mixture with the yoghurt.
Beat whites until stiff and glossy.
Fold into batter mixture along with almonds.
Pour into a buttered 13 x 9 x 2" baking dish and bake at 350F for 60-70 minutes or until done.
Check cake after about 25 minutes of baking. If the colour is already dark enough (as is the case for me), cover with a piece of aluminum foil and continue baking.
Pour cooled syrup over hot cake and allow cake to cool completely.
Cut into diamond-shaped pieces and serve.

Nutrition Facts : Calories 923.1, Fat 35.5, SaturatedFat 16.4, Cholesterol 185.5, Sodium 437.9, Carbohydrate 139.7, Fiber 3, Sugar 106.2, Protein 12.5

Ingredients

1/2 lb butter, room temperature
1 1/2 cups sugar
6 egg yolks
1 teaspoon grated lemon, zest of
1/2 teaspoon lemon extract
1 tablespoon vanilla extract
1 1/2 fluid ounces brandy
1 cup Greek yogurt (if this is unavailable, use sour cream)
2 1/2 cups flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1 pinch salt
6 egg whites
1 cup chopped toasted almond
2 cups sugar
3 cups water
1/2 cup honey
1 lemon, zest of (in one long piece)
2 tablespoons lemon juice (from a real lemon, please)

More about "greek yogurt cake recipes"

GREEK YOGURT CAKE SOAKED IN SYRUP RECIPE (YIAOURTOPITA)

Jan 26, 2014 For the Yogurt cake 1 cup and 1/8 of a cup sugar 3/4 of a cup butter 2 and 1/4 of a cup self rising flour 1 cup yogurt 5 eggs (separated into …
From mygreekdish.com
4.8/5 (698)
Total Time 1 hr 25 mins
Category Dessert
Calories 502 per serving

To prepare the syrup for this Greek yogurt cake, add all the ingredients for the syrup in a small pot and bring to the boil. Boil for about 2-3 minutes, until the sugar has dissolved and the syrup has slightly thickened. Leave aside to cool.
To prepare the Greek yogurt cake (yiaourtopita), divide the eggs into yolks and whites. Place the egg whites in the mixer’s bowl, along with a pinch of salt. Make sure your egg whites, bowl and whisk attachments are clean and free of any water. Whisk the egg whites until the mixture is very thick and glossy and a long trailing peak forms when the whisk is lifted (meringues). Place the mixture in a bowl and set aside.
Use an electric mixer, to mix the butter and sugar for about 15 minutes, until the butter is creamy and fluffy (it is very important that the butter is at room temperature). Add the egg yolks, one at a time, whilst mixing, allowing time for each one to be absorbed, before adding another. Add the yogurt, the orange and lemon zest and the vanilla extract and blend to combine. Add 1/3 of the sifted flour and blend, using a maryse spatula. Add 1/3 of the meringues and blend with light circular movements from the bottom up. Repeat with the rest of the flour and meringue (adding 1/3 of the flour and 1/3 meringue and then the remaining flour and meringue).

Greek Yogurt Cake Recipes

GREEK YOGURT CAKE

GREEK YOGURT CHOCOLATE CAKE

This Greek yogurt cake is a chocolaty, low-fat alternative to a cake with butter!

GREEK YOGHURT CAKE

This is really a great cake. For some reason, I'm partial to it cold, straight out of the fridge, with a glass of ice-cold milk.

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