I love baking beautiful cakes but these days my cake baking is usually reserved for special occasions like birthdays and dinner parties. But lately, I’ve discovered how easy cake baking can be when you have a great one-bowl recipe.
What makes this yogurt cake so easy is the yogurt cup itself. Instead of pulling out a bunch of different measuring cups, the yogurt cup functions as the measuring vessel for the sugar, oil and flour in the recipe. Use a small rubber spatula to scrape the ingredients out of the yogurt container between ingredients but don’t be too concerned with getting the amounts just right. I find that this cake is incredibly forgiving, so if you don’t quite level off the container or add just the right amount of oil, it will still turn out beautifully.
I’ve made this ultra-easy, flavorful lime, pistachio and olive oil yogurt cake multiple times over the past month to rave reviews from friends and family. Made with coconut Greek yogurt, full-flavored olive oil and a touch of lime zest, the cake itself is incredibly moist and pleasantly sweet. A thin powdered sugar glaze made with lime juice and a garnish of salty pistachios is the perfect finishing tough. Since the cake isn’t overly sweet and simply glazed, I’ve found it works well as a light dessert, afternoon coffee cake or as part of a brunch spread.
Olive Oil-Yogurt Cake with Pistachios
Ingredients
Cake
2 containers (5.3 ounces each) Yoplait Greek blended coconut yogurt
2 containers granulated sugar (1 1/2 cups)
1 container full-flavored olive oil (3/4 cup)
3 eggs
1 tablespoon lime zest
3 containers all-purpose flour (2 1/4 cups)
1 tablespoon baking powder
Icing
3/4 cup powdered sugar
Juice from 1/2 of a lime
1 tablespoon heavy cream or milk
Garnish
Lime zest and chopped shelled pistachios
Directions
Heat oven to 350 degrees F. Spray two 8- or 9-inch round cake pans with cooking spray.
In large bowl with an electric mixer, mix together the yogurt, sugar and oil until well combined. Add in the eggs, one at a time, until eggs are incorporated, followed by the 1 tablespoon lime zest. Beat the flour and baking powder into the wet ingredients until batter is smooth, about 1 minute. Divide batter between pans.
Bake 30 to 35 minutes or until deep golden brown around the edges and a toothpick inserted in the center comes out clean. Cool in pans 10 minutes. Run a knife around the edges and turn cakes onto serving platters.
In small bowl, stir together the powdered sugar, lime juice and cream or milk. Drizzle mixture over warm cakes. Top with additional lime zest and chopped pistachios. Serve warm or at room temperature.
Tip: Use the empty yogurt container to measure the granulated sugar, olive oil and flour.
Prep Time: 15 Minutes | Total Time: 1 Hour | Makes: 2 cakes (16 servings)
Delicious links to try:
- Roasted Bananas with Cacao Nibs and Pistachios from The Year in Food
- Greek Yogurt Olive Oil Pound Cake from Sweet Sillianah
- Almond Pistachio Frozen Yogurt from Nutritionist in the Kitchen