Yogurt cake is a very dense cake, similar to pound cake, but not as rich. I love it with fresh berries or a fruit compote and, of course, lots of real whipped cream, sweetened with organic grade B maple syrup and real vanilla extract.
For the cake:
- ½ C plain yogurt
- 1 t vanilla extract
- 2/3 C powdered turbinado
- 3 large eggs from pastured chickens
- 1-1/2 C sprouted soft whole wheat flour, sifted twice
- 2 t baking powder
- ½ C expeller-pressed coconut oil, gently melted
- Optional: 2 tsp. grated lemon zest
Optional lemon glaze:
- Juice from 2 lemons
- ¼ C powdered turbinado
- Preheat the oven to 350 degrees F. Butter 9” round cake pan.
- Place turbinado in blender or food processor. Process until powdery and most of the large crystals are gone.
- In a large bowl, combine the yogurt, turbinado, and eggs, stirring until well blended.
- Add the flour, baking powder, and zest, mixing to just combine.
- Add the oil and stir to incorporate. At first, it will look like a horrible, oily mess, but keep stirring, and it will come together into a smooth batter.
- Pour batter into the prepared cake pan.
- Bake for 30-35 minutes, until the cake feels springy to the touch and a toothpick inserted into the center comes out clean. Do not over bake.
- Cool cake on a rack for about 20 minutes; then turn it out of the pan to cool completely.
Variations by Orangette: This type of yogurt-based cake is a terrific base for many improvisations. For a basic yogurt cake, simply leave out the lemon zest, and do not use the lemon juice glaze. For an almond version, try replacing ½ C of flour with ½ C finely ground almonds. You can also play with adding various fruits (if frozen, do NOT thaw before adding) or nuts, if you like. When I add fruit, I generally pour half the cake batter into the prepared pan, top it with a layer of fruit, and then pour in the other half of the batter, sometimes adding more fruit on the very top.