Strawberry yogurt gives this moist Strawberry Yogurt Cake its light strawberry flavor. Serve it plain, with fruit topping, or prepare it as French toast. This simple, versatile recipe will become a favorite!
Allow the butter, eggs and yogurt to sit at room temperature for 30 minutes.
Grease and flour a 9x5 loaf pan. Set aside.
Preheat the oven to 325ºF.
In a medium-size bowl, whisk together the flour, baking powder, and baking soda.
In a stand mixer, cream the butter on medium speed for 30 seconds. Add the sugar and beat for 3-4 minutes, until the mixture is light and fluffy. Scrape the sides of the bowl as needed.
Mix in the vanilla extract.
Add the eggs, one at a time, beating for about 1 minute after each addition. Scrape down the sides of the bowls, as needed.
Add the flour mixture and yogurt alternately, beating on low speed and mixing just until combined. Be careful not to overmix.
Pour the batter into the prepared pan.
Bake for 60 minutes or until a toothpick inserted in the middle comes out clean.
Allow the cake to cool for 10 minutes, then remove it to a wire rack.
Store in an airtight container at room temperature.
Refer to the article above for more tips and tricks.The calories shown are based on the cake being cut into 10 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**