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Simple Yogurt Cake
- 2 cups all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1 cup nonfat plain yogurt
- 1 cup sugar
- 3 large eggs
- 1/3 cup canola oil, plus more for oiling the pan
- 1/2 teaspoon pure almond extract
- 1/2 teaspoon pure vanilla extract
Preheat the oven to 350°F.
Oil a 9-inch cake pan, then line the bottom with a circle of parchment paper. Oil the paper, too; set the pan aside.
In a medium bowl, whisk together flour, baking powder, baking soda and salt.
In a separate bowl, whisk together yogurt, sugar, eggs, oil, almond extract and vanilla extract.
Gently whisk flour mixture into yogurt mixture just until blended and smooth.
Pour batter into prepared pan and bake for 45 minutes, or until cake is golden brown and top has formed a thin crust.
The cake should be just firm in the center when done.
Cool cake on a wire rack for 10 minutes, then remove cake from pan and peel off parchment paper. Continue cooling on a rack. Slice and serve with berries.
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- 2 cups all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1 cup nonfat plain yogurt
- 1 cup sugar
- 3 large eggs
- 1/3 cup canola oil, plus more for oiling the pan
- 1/2 teaspoon pure almond extract
- 1/2 teaspoon pure vanilla extract