Yogurt Cake

 

I'm sure you're all tired of hearing about how much I love my Instant Pot. Well, today I have a recipe that will make your life easier because it's made in the pot! This yogurt cake is so moist, flavorful and delicious. It's also really easy to make! You can whip this up for breakfast or dessert with very little effort. And it only takes 10 minutes to cook too! If you need a quick go-to recipe that will satisfy both taste buds and time constraints then this is definitely for you. Enjoy!

prep:20 mins

cook:1 hr

additional:10 mins

total:1 hr 30 mins

Servings:12

Yield:1 10-inch Bundt pan 

 

 

Ingredients:

• 1 cup butter, room temperature
• 2 cups white sugar
• 3 eggs, room temperature
• 1 teaspoon lemon extract
• 2 ¼ cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 (8 ounce) container lemon flavored yogurt

 

Directions: 

Step1: 

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch bundt pan.

Step2: 

Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy. Beat one egg at a time into the butter mixture; add lemon extract with last egg.

Step3: 

Sift together the flour, baking soda and salt. Alternately mix in the flour mixture and the yogurt, starting and ending with the dry ingredients. Beat just until incorporated.

Step4: 

Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool 10 minutes in the pan, then turn out onto a wire rack and cool completely.

 

Nutrition Info: 

Per Serving:

386 calories; protein 5.1g; carbohydrates 54.6g; fat 16.8g; cholesterol 87.5mg; sodium 289.1mg.