Yogurt Cake
This Greek Yogurt Cake is light, moist, and naturally sweet, perfect for a balanced lifestyle.
Ingredients
Ingredients
- 1½ cups Greek yogurt
- 3 medium eggs
- ¼ cup olive oil
- 1 tsp vanilla bean paste
- ¾ cup erythritol
- 1¼ cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- Zest of 1 lemon optional
Instructions
- Preheat oven to 350°F (175°C). Line a 9-inch round cake pan with parchment paper and lightly grease the sides.
- In a large mixing bowl, whisk together yogurt, eggs, olive oil, vanilla, and erythritol until smooth.
- In a separate bowl, sift together flour, baking powder, salt, and lemon zest.
- Gradually fold dry ingredients into wet ingredients until no streaks of flour remain.
- Pour batter into prepared pan and smooth the top.
- Bake for 40–45 minutes until golden and a toothpick comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- For added flavor, try using honey or vanilla-flavored yogurt.
- Regular sugar can be used instead of erythritol if preferred.
- Regular sugar can be used instead of erythritol if preferred.