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This easy Greek yogurt cake from former staffer Grant Melton requires no measuring cups or spoons.
"Many people dislike baking because of the amount of measuring you have to do. So, I came up with a recipe that requires no measuring cups or spoons. This recipe uses a 7-ounce container of Greek yogurt to measure the ingredients. You can use any small-sized yogurt container you have, just try to keep it between 6- and 8-ounces. This is baking at its laziest and the results couldn’t be more delicious!" –Grant
For more cake recipes, try Grant's Peach Upside-Down Cake with Cornbread Mix, Never-Fail Pound Cake or Lemon Buttermilk Pound Cake.
Ingredients
- 1 7-ounce container plain Greek yogurt
- 1 7-ounce cup full of canola oil
- 1 7-ounce cup full of sugar
- 2 eggs
- Zest of 1 lemon
- 2 7-ounce cups full of self-rising flour
- A pinch of salt
For the glaze:
- 1 7-ounce cup full of powdered sugar
- Juice of 1 lemon
- A handful of poppy seeds
- Whipped cream, for serving
Yield
Serves: 6-8
Preparation
Preheat oven to 350°F.
Using an electric hand-mixer, beat together Greek yogurt, oil, sugar, eggs and lemon zest until well combined. Slowly add in self-rising flour and a pinch of salt. Mix until the batter is lump-free and starts to form ribbons as it’s being mixed.
Pour the batter into a non-stick Bundt pan or tall-sided cake pan and bake for 35 minutes. Test the cake with a toothpick to ensure that it’s fully baked. If the toothpick doesn’t come out clean, cook the cake for 5 minutes more and check again. Remove cake and let cool.
In a small bowl, whisk together powdered sugar and lemon juice to make the glaze. Once cake is cool, brush half of the glaze onto the cake using a pastry brush. Let the glaze sit for 15 minutes and then apply a second coat with the remaining glaze. While the glaze is still wet, sprinkle with poppy seeds.
Slice and serve with whipped cream.