Learning how to make yogurt cake recipes was not even “a thought in my head” many years ago when I was learning how to make cakes. At that time most grocery stores in the United States would not have even known what you were talking about if you had asked them for yogurt; certainly that is true of where I grew up.
When talking about baking cakes, some of my favorite ingredients have always been, sour milk, buttermilk and sour cream. While I was focusing on these ingredients to ensure that my cakes will be tasty and with a great moist texture, other parts of the world were relying on yogurt to do the same.
It has only been in the last few decades when yogurt became available in almost every location in this country. At first I heard of it as being a “health food”. How would you associate this health food with learning how to make yogurt cake recipes? After I learned to use yogurt in “non-sweets”, I was able to see its value in making delicious dessert recipes for the taste and texture.
Even though I had not heard of yogurt, it is one of the oldest foods in the world. It has been a very important staple in many countries like Iraq, Turkey, Greece and others. It was not until the late 1070’s and 1980’s that the federal agencies in the United States started giving yogurt more attention. Soon after this, it started appearing in the supermarkets.
If your learning how to make yogurt cake recipes you can replace buttermilk with the smooth tangy taste of yogurt. Usually (depending on the thickness of the yogurt) for 1 cup of buttermilk you can replace it with ¾ cup of yogurt plus ¼ cup of milk. When recipes use yogurt you can use whole milk, low fat or non fat yogurt. Of course the whole milk yogurt will give a richer flavor but if you want to cut fat you can use the others; I am sure you will not even notice the difference.
There are many Greek yogurt cake recipes like the following since there the cooks have been using this ingredient for centuries.
Preheat oven to 350F degrees; grease and flour 3 inch high cake pan.
NOTE: I USE A TUBE PAN AND BAKE FOR 55 MINUTES.
Measure sifted flour; add baking powder and salt and sift again.
Beat egg whites (AT ROOM TEMPERATURE) until stiff peaks form; set aside.
Cream butter and sugar until light and fluffy; add egg yolks one at a time beating well after each.
Add yogurt to butter sugar mixture while beating.
Gradually add the flour mixture to the creamed mixture until well blended.
Fold in beaten egg whites; pour into prepared pan.
Bake about 1 hour or until cake shrinks slightly from sides of pan.
Cool slightly, remove from pan and cool on rack.
Dust cake generously with sifted powdered sugar.
This is a very refreshing yogurt cake recipe.
Preheat oven to 350F degrees; grease and flour 3 nine inch cake pans.
Cream butter, shortening and sugar until light and fluffy; mix in yogurt and milk.
Add eggs one at a time beating well after each until well blended.
Measure sifted flour; add baking powder and salt and sift again.
Gradually add flour mixture to creamed mixture while beating; mix until well blended.
Stir in vanilla and lemon; divide evenly into prepared pans.
Bake for 25 to 30 minutes or until pick comes out clean.
Cool 10 minutes in pans; remove from pans and cool completely.
Frost with citrus frosting.
CITRUS FROSTING RECIPE
Cream butter until fluffy; beat in juices, peels and extract until well blended.
Gradually add in sifted powdered sugar until desired consistency for spreading.
Spread between layers, top and sides of cake.
This is a favorite yogurt cake recipe.
Preheat oven to 350F degrees; grease and flour 10 inch cake pan.
Cream butter and sugar until mixture is light and fluffy.
Beat in eggs one at a time; add flour, yogurt and baking soda.
Mix batter until well blended; stir in blueberries.
Bake about 75 minutes or until center is firm to touch.
NOTE: LAY PIECE OF FOIL OVER TOP TO PREVENT OVER BROWNING LAST 10 MINUTES.
Dust with sifted powdered sugar if desired.
Preheat oven to 350F degrees; grease and flour 9 inch round cake pan.
Combine dried cherries, hot water and almond extract; let stand 20 minutes.
Drain cherries and pat dry between layers of paper towels; set aside.
Combine flour with baking powder, salt and 1 cup of sugar in a bowl.
Add yogurt, oil, egg and egg white to flour mixture; stir well.
Fold in cherries; pour batter into prepared pan.
Combine pecans and 1 tablespoon sugar; sprinkle over batter.
Bake for 35 minutes or until pick comes out clean.
Cool in pan for 10 minutes; cut in wedges.
Serve warm or room temperature.
I love to make this yogurt cake recipe with local bought honey!
Preheat oven to 375F degrees; grease and flour 9X13 inch baking pan.
Beat eggs and sugar until thick and lemony colored in a large bowl.
Beat in yogurt until well blended.
Sift together flour, baking powder, salt and soda in another bowl.
Gradually beat flour mixture into creamed mixture until BARELY blended.
Pour batter into prepared pan; bake 30 to 35 minutes or until pick comes out clean.
Cool completely on wire rack in pan.
To make SYRUP combine honey, water, cinnamon and lemon peel in a saucepan.
Bring mixture to a boil over medium heat; reduce heat and simmer 3 minutes stirring occasionally.
Poke holes in top of cooled cake with a fork.
Discard cinnamon stick and lemon peel from syrup; spoon hot syrup over top of cake.
Sprinkle almonds over top of syrup; let stand until syrup is set.
Cut into bars to serve.Painless Cooking › Cakes › Yogurt
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