Greek Yogurt Cake

This recipe is one of the small batches of cakes and cookies that I have posted before. I like this recipe because sometimes I have non-fat Greek yogurt that has almost reached the expiration date. I use Greek yogurt for this recipe. You can use melted butter or coconut oil for this recipe. If using coconut oil, add coconut flakes on top before baking. This easy recipe is great to impress your guests.

 

Ingredients:

1 ½ cups self-rising flour

1/2 cup non-fat Greek yogurt

1/2 cup vegetable oil

1/2 cup sugar

Zest of one lemon

1/2 tsp baking soda

1 tsp vanilla extract

2 eggs

One 8” x 5” loaf pan

Parchment paper cut to fit the cake pan

Directions:

Preheat oven to 350°

Use some oil to grease the cake pan, then line with parchment paper. This method makes it easier to line the cake pan. It does not affect the taste of the cake.

Combine all the ingredients except the flour and the baking soda in a medium size bowl. 

Using a handheld mixer to beat the ingredients until well combined.

Add the flour and baking soda and mix until there are no traces of flour.

Pour the batter into the cake pan and bake for 40 minutes or until a toothpick inserted into the center of the cake comes out clean.

Tip: keep the eggs and the yogurt at room temperature. You can use melted butter if butter is the flavor that you want.