Italian Yogurt Cake

 

Ingredients

1 1/2 cups all-purpose flour

1/2 cup granulated sugar (or sugar substitute, like Stevia, for fewer points)

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

3/4 cup plain non-fat Greek yogurt

2 large eggs

1/4 cup unsweetened almond milk (or skim milk)

2 tsp vanilla extract

1 tbsp lemon zest 

Powdered sugar (optional, for garnish)

 

Preparations

Preheat your oven to 350°F (175°C).

Grease a 9-inch round cake pan or line it with parchment paper.

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

In a separate bowl, whisk together the Greek yogurt, eggs, almond milk, vanilla extract, and lemon zest until smooth.

In a separate bowl, whisk together the Greek yogurt, eggs, almond milk, vanilla extract, and lemon zest until smooth.

Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Be careful not to over-mix, as this can make the cake dense. 

Pour the batter into the prepared cake pan and spread it evenly.

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

 Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Dust lightly with powdered sugar before serving, if desired.

 Don’t Over-bake: Keep an eye on the cake to avoid over-baking, as it should stay soft and moist.

Variations-

Chocolate Twist: Add 2 tablespoons of cocoa powder to the batter for a chocolatey version. 

Berry Bliss: Mix in 1/2 cup of fresh or frozen berries for a fruity surprise. 

Nutty Flavor: Sprinkle the top with slivered almonds before baking. 

 

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