Yogurt Cake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tender, moist cake made with Greek yogurt and olive oil instead of butter, giving it a pound cake texture. Versatile and best served with whipped cream, berries, or a light dusting of sugar.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 1 3/4 cups (248g) all-purpose flour ((scoop and level to measure))
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 cup (200g) granulated sugar*
- 1 1/4 cups (304g) whole plain Greek yogurt, (brought to room temperature)
- 2/3 cup (155ml) olive oil**
- 3 large eggs, (brought to room temperature)
- 2 tsp vanilla extract
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 35m
- Sodium
- 181mg
- Total sugar
- 22g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 163mg
- Calcium
- 54mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 181MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.