Greek Yogurt Cake
Award winning cake.
Ingredients
- 1¼ cups all-purpose flour
- ¼ cup almond flour
- 1 tablespoon chia seeds plus additional for garnish
- 2 teaspoons baking powder
- ½ teaspoon salt
- 3 Eggland’s Best Eggs
- 1 cup sugar
- 1 ½ cups plain 2% fat Greek yogurt, divided
- ½ cup canola oil
- 2 teaspoons grated lemon zest
- ½ teaspoon almond extract
- 1 to 1 ½ tablespoons honey
Garnish:
- fresh sliced fruit and chopped toasted chopped almonds
Instructions
- Heat oven 350F. Spray a 9-inch round cake pan with no-stick baking spray.
- In large bowl, whisk flour, almond flour, chia seeds, baking powder and salt until mixed.
- In another bowl, whisk eggs, sugar, 1 cup yogurt, oil, lemon zest and almond extract until well blended.
- Pour wet ingredients into dry and whisk until batter is smooth.
- Pour batter into prepared pan. Tap pan on counter a few times to remove any air bubbles and evenly distribute batter.
- Bake cake in center of oven for 40 to 50 minutes or until golden brown and wooden pick inserted in center comes out clean.
- Cool cake in pan on wire rack for 10 minutes. Turn out cake and cool completely.
- Mix remaining ½ cup of yogurt with ½-tablespoon of honey; spread over center of cake leaving about a 1-inch border.
- Decorate top with sliced fresh fruit, toasted almonds and chia seeds. Drizzle with remaining honey.
Nutrition
Calories: 310kcalCarbohydrates: 37gProtein: 7gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 51mgSodium: 235mgPotassium: 43mgFiber: 1gSugar: 24gVitamin A: 92IUVitamin C: 1mgCalcium: 111mgIron: 1mg
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