Yogurt Cake

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Most Helpful Positive Review

Jul 03, 2003

My family really enjoyed this cake. It is very moist. We cut down the sugar by 1/4 and added an egg to make up for it. We didnt have margarine so we just used vegetable oil instead. We used vannila extract and vanilla yogurt instead of lemon.

—111111111

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Most Helpful Critical Review

May 14, 2003

This was a really good cake! When I first made it, I left out the lemon extract (by accident) and glazed it with a mixture of 1/2 cup confectioner's sugar and 2 tbsp lemon juice. Everyone thought it was a rum cake! You could probably sub rum extract for the lemon. If I make it again, I would also add about 1/4 cup of poppy seeds.

—Wendy M

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87 Ratings

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Dec 30, 2006

Yum! I halved the recipe and used vanilla and butter instead - please do use butter, it tastes so much better! The edges baked up crispy and tasted like butter cookies right out of the oven. Be sure to use cold butter and do not overmix - my batter was still lumpy when I poured it into the pan.

—H-L Cheung

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Dec 19, 2011

I love pound cake, but I'm always concerned about all the fat and the sugar. This cake was really good, I only used 1 cup of sugar, 3/4 cup of butter, fat free plain yogurt and vanilla extract. My husband and the kids also enjoyed it. I will definitely make it again!

—Fit&Healthy Mom

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Jun 15, 2009

Excellent, Excellent, Excellent is what I will say! Here are the changes I made: like others I used 1 1/2 cups sugar, 1 1/2 sticks butter, I did not have lemon yogurt so I used low-fat plain, I added the zest of 3 lemons into the batter. I also used a lemon glaze made of powdered sugar and fresh lemon juice. This is one of the best cakes that I have ever made. So moist, so delicious, truly amazing. Extremely quick and easy to make, mine baked in 55 minutes. Thanks for a GREAT yogurt cake, my 1st and it's a keeper :o)

—GinnyLovesWhenIBake

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Dec 26, 2008

This was absolutely sinful! I used whole milk vanilla yogurt and real butter, and vanilla instead of lemon extract. Next time I will try with the lemon extract! Also made a powdered sugar glaze for the top of the cake. Yummy!

—hardrockgirl

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Jan 21, 2008

Very good recipe. The cake was moist and the texture was light. I subbed butter-flavored crisco for the margarine, used 3/4 c. sugar, as other reviewers suggested, and used vanilla flavoring and vanilla yogurt. I love that this recipe is so flexible and I will definitely make this again.

—HANNAHGAIL001

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Mar 20, 2003

My family enjoyed this cake, especially my young daughters.

—DTNYC

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Nutrition

Calories
384 kcal
19%

Carbohydrates
54.7 g
18%

Cholesterol
53 mg
18%

Fat
16.5 g
25%

Fiber
0.6 g
3%

Protein
5.1 g
10%

Sodium
355 mg
14%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Yogurt Cake

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 384
Calories from Fat: 148

% Daily Value *
Total Fat 16.5g 25 %
Saturated Fat 3g 15 %
Cholesterol 53mg 18 %
Sodium 355mg 14 %
Potassium 93mg 3 %
Total Carbohydrates 54.7g 18 %
Dietary Fiber 0.6g 3 %
Protein 5.1g 10 %
** Sugars 36.8g
Vitamin A 15 %
Vitamin C < 1 %
Calcium 6 %
Iron 13 %
** Thiamin 19 %
Niacin 14 %
Vitamin B6 2 %
Magnesium 4 %
Folate 25 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.