Greek Yogurt Cake – Yummy Toddler Meals

With richness from yogurt, a burst of lemon and vanilla, and essentially the most tender texture, this Greek Yogurt Cake is each scrumptious and really easy to make. It additionally has protein and calcium, as an additional bonus!

This put up is sponsored by Stonyfield

I like making Breakfast Cake, Lemon Cake, and cake with common yogurt, so I used to be curious to see if I may use greater protein Greek yogurt to make a young, scrumptious cake. This works SO properly. And the result’s a satisfying snack cake or dessert for youths that has a pleasant mixture of vitamins to assist gas us and the children.

You may make the cake and serve it barely heat, or you may let it cool and serve it at room temperature. It tastes the identical the following day and the day after, so you can also make it forward—or simply plan to benefit from the cake for as many days because it takes to eat each slice!

I like utilizing Stonyfield plain Greek yogurt right here since it’s delicate in taste and has the right creamy consistency. Plus, Stonyfield yogurt is made with high-quality natural components and has a flavorful but not-too-tangy style. The entire milk yogurt provides richness and helps to create a springy texture and tender crumb. So yum!

(You might also like Greek Yogurt Pizza Dough, Yogurt Flatbread, and Banana Yogurt Muffins.)

Elements You Want

Right here’s a have a look at the components it is advisable to make this Greek Yogurt Cake recipe so what to have available.

• Greek yogurt: I like to make use of plain whole-milk Greek-style yogurt on this recipe to make sure that the batter is tremendous tender and moist and incorporates protein and calcium.
• Butter: I bake with unsalted butter so I can management the salt degree in my baked items. If in case you have solely salted butter, simply omit the added salt.
• Sugar: I take advantage of a small quantity of granulated sugar on this recipe for simply sufficient sweetness. You may substitute honey (for infants over age 1) or maple syrup in case you choose. I choose the feel of the cake when it’s baked with sugar.
• Eggs: I take advantage of giant eggs in my baking and use them right here to make sure that the cake bakes by means of correctly and holds collectively properly.
• All-purpose flour: I choose to make this cake with all-purpose flour so it’s tender and lightweight. You should utilize complete wheat pastry flour or a gluten-free all goal flour.
• Baking powder and baking soda: Utilizing each of those helps to make sure that the dense batter rises correctly and the cake bakes by means of properly.
• Lemon juice, lemon zest, and vanilla extract: The mixture of those components ensures that the cake is a lot flavorful, but nonetheless pretty refined in taste. This makes it a fantastic snack cake, breakfast cake, or dessert—with or with out fruit on high.

Step-by-Step Directions

Right here’s a preview of how one can make this Greek Yogurt Cake so what to anticipate from the method. Scroll all the way down to the top of this put up for the complete data, together with the quantities and the timing.

Step 1. In a big bowl, stir collectively the moist components.

Step 2. Add the dry components to the bowl and stir gently. Stir within the lemon juice and zest.

Step 3. Pour batter into the ready pan. I wish to grease my pan and line it with a spherical of parchment paper.

Step 4. Bake till the perimeters are calmly golden brown and the cake is ready within the center.

Methods to Retailer

As soon as cooled, retailer cake in an hermetic container for as much as 3 days at room temperature or for as much as 5 days within the fridge. Heat barely to serve from the fridge (the cake corporations up a bit when it’s chilly so warming barely returns it to its softer texture).

You can even freeze the reduce cake in a freezer bag with as a lot air eliminated as potential for as much as 3 months. Thaw at room temperature or in 15-second increments within the microwave.

Finest Suggestions for Success

• I like utilizing whole-milk Greek yogurt on this recipe.
• This bakes finest in a metallic pan, fairly than glass. If baking in glass, the center will take longer to set. Comply with the recipe, then cowl with foil and bake for an extra 10 minutes.
• Dairy-free: Use a nondairy yogurt and a impartial oil like canola rather than the butter.
• Gluten-free: Substitute cup-for-cup gluten-free flour rather than the wheat flours.
• Egg-free: Omit the eggs. Cut back the yogurt to ¾ cup. Add ¼ cup milk. Proceed with the recipe.
• High with Cream Cheese Frosting or Strawberry Cream Cheese Frosting if desired.

I’d love to listen to your suggestions on this put up, so please charge and remark beneath!

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• Preheat the oven to 375 levels F. Coat an 8×8-inch baking pan (metallic is finest) with nonstick spray. (I additionally line with parchment paper so it is simple to raise out and slice the cake with out scratching the pan; that is optionally available.)

• In a big bowl, stir collectively the yogurt, eggs, butter, sugar, and vanilla.

• Add the flour, baking powder, baking soda, and salt.

• Gently stir collectively. Stir within the lemon juice and zest.

• Pour batter into the ready pan.

• Bake for 26-28 minutes, or till the perimeters are calmly golden brown and a cake tester inserted into the middle comes out cleanly.

• Let cake cool fully then reduce into wedges.

• As soon as cooled, retailer cake in an hermetic container for as much as 3 days at room temperature or for as much as 5 days within the fridge. Heat barely to serve from the fridge (the cake corporations up a bit when it’s chilly so warming barely returns it to its softer texture).
• You can even freeze the reduce cake in a freezer bag with as a lot air eliminated as potential for as much as 3 months. Thaw at room temperature or in 15 second increments within the microwave.
• I like utilizing complete milk yogurt on this recipe.
• This bakes finest in a metallic pan, fairly than glass. If baking in glass, the center will take longer to set. Comply with the recipe, then cowl with foil and bake for an extra 10 minutes.
• Dairy-free: Use a nondairy yogurt and a impartial oil like canola rather than the butter.
• Gluten-free: Substitute cup-for-cup gluten-free flour rather than the wheat flours.
• Egg-free: Omit the eggs. Cut back the yogurt to ¾ cup. Add ¼ cup milk. Proceed with the recipe.
• High with Cream Cheese Frosting if desired.

Serving: 1slice, Energy: 224kcal, Carbohydrates: 26g, Protein: 6g, Fats: 11g, Saturated Fats: 6g, Polyunsaturated Fats: 1g, Monounsaturated Fats: 3g, Trans Fats: 0.4g, Ldl cholesterol: 75mg, Sodium: 226mg, Potassium: 79mg, Fiber: 1g, Sugar: 11g, Vitamin A: 357IU, Vitamin C: 4mg, Calcium: 84mg, Iron: 1mg