Yogurt Cake with Fresh Fruits - Vegetarian
The Summer Fresh Yogurt Delight Cake brings a burst of summer flavors to your table with its tender, moist texture and vibrant mix of fresh berries. Each slice promises a delightful experience with the tanginess of Greek yogurt and the sweetness of ripe strawberries, blueberries, and raspberries. Perfect for any occasion, this cake is both visually appealing and delicious.
Ingrédients
- 1 cup all-purpose flour
- 1/2 cup Greek yogurt
- 1/2 cup granulated sugar
- 1/4 cup vegetable oil
- 1 tablespoon lemon juice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mixed fresh berries (e.g., strawberries, blueberries, raspberries)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease an 8-inch round cake pan and line it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, combine the Greek yogurt, sugar, and vegetable oil. Mix well until smooth.
- Add in the eggs one at a time, beating well after each addition. Stir in the vanilla extract and lemon juice.
- Gradually add the dry ingredients into the wet ingredients, mixing just until combined. Be careful not to overmix.
- Gently fold in half of the mixed berries into the batter.
- Pour the batter into the prepared cake pan and smooth the top. Scatter the remaining berries over the top of the batter.
- Bake in the preheated oven for 40-45 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 to a wire rack to cool completely before serving.
Nutrition (per 100g)
Serving: 100g | Calories: 250kcal | Carbohydrates: 33g | Protéines: 6g | Fat: 10g | Sucre: 18g
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