- 6 ounces yogurt ((individual serving cup), plain or any flavor your choice)
- 3 containers flour
- 2 teaspoons baking powder
- 2 containers sugar ((about 4 grams))
- 2 eggs
- 1/2 container cooking fat (softened butter or oil)
- Juice from 1–2 lemons
- 1/2 container confectioners’ sugar
- Empty the contents of one individual size container of yogurt into a mixing bowl. Using your empty yogurt container, measure 3 containers full of flour and add it to the yogurt. Add baking powder. Stir with a wire whisk until combined.
- Add two containers of sugar and stir. You can adjust the amount of sugar according to your preference. Add your cooking fat – butter or olive oil – and stir.
- Finally, add the eggs and stir until just combined.
- Pour the batter into a well-greased loaf pan. Bake for 30-35 minutes, or until the cake feels firm to the touch.
- Cool cake on a rack for about 15 minutes, then turn it out and cool completely.
- Optional finish: mix the lemon juice and confectioner’s sugar in a bowl and spoon it over the cake.
Here are just a few ideas for a fun twist on this simple cake:
Sweet variations: fresh or frozen berries, sliced apples with cinnamon, chocolate chips, raisins, dried cranberries, sprinkles, or chopped nuts. To make an almond yogurt cake, substitute 1 cup of almond meal for 1 cup of flour.
I threw a couple handfuls of fresh strawberries in for the particular cake shown here. Frozen would also work well but I’d chunk them up in a blender first. Blackberries or blueberries can go in whole.
Savory variations: use plain yogurt to make a delicious savory loaf or mini muffins. Make bite-size muffins with bacon and blue cheese, or try a rich dinner loaf with gruyere.