Authentic Italian Yogurt Cake: A Simple and Flavorful Recipe

A slice of Italian yogurt cake, light and fluffy with a golden crust, dusted with powdered sugar, and served on a plate.

Indulge in the light and flavorful charm of an Italian Yogurt Cake that fits seamlessly into your Weight Watchers plan! This cake is soft, moist, and subtly sweet, making it perfect for breakfast, a snack, or dessert. Made with simple, wholesome ingredients, this recipe delivers a delightful treat with minimal points.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar (or sugar substitute, like Stevia, for fewer points)
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup plain non-fat Greek yogurt
  • 2 large eggs
  • 1/4 cup unsweetened almond milk (or skim milk)
  • 2 teaspoons vanilla extract
  • 1 tablespoon lemon zest (optional, for a citrusy twist)
  • Powdered sugar (optional, for garnish)

Instructions

1. Preheat the Oven

  • Preheat your oven to 350°F (175°C).
  • Grease a 9-inch round cake pan or line it with parchment paper.

2. Mix Dry Ingredients

  • In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

3. Prepare Wet Ingredients

  • In a separate bowl, whisk together the Greek yogurt, eggs, almond milk, vanilla extract, and lemon zest until smooth.

4. Combine Wet and Dry Ingredients

  • Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Be careful not to overmix, as this can make the cake dense.

5. Bake the Cake

  • Pour the batter into the prepared cake pan and spread it evenly.
  • Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

6. Cool and Serve

  • Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
  • Dust lightly with powdered sugar before serving, if desired.

Nutritional Information

(Per Slice)

  • Calories: 120
  • Protein: 5g
  • Carbohydrates: 20g
  • Fat: 2g
  • Fiber: 1g
  • WW Points: 3 (depending on your plan and substitutions)

Tips for Success

  1. Room Temperature Ingredients: Ensure eggs and yogurt are at room temperature for a smoother batter.
  2. Add Flavors: For extra depth, try adding almond extract or swapping lemon zest for orange zest.
  3. Don’t Overbake: Keep an eye on the cake to avoid overbaking, as it should stay soft and moist.

Why You’ll Love This Recipe

  • Simple Ingredients: Everything you need is likely already in your kitchen.
  • Low-Point Dessert: Satisfies your sweet tooth without guilt.
  • Versatile: Enjoy it plain, or dress it up with fresh fruit or a dollop of fat-free whipped cream.

Serving Suggestions

  • Serve with a side of fresh berries or a drizzle of sugar-free syrup.
  • Pair with coffee or tea for a cozy afternoon treat.
  • Use as a base for trifle by layering with Greek yogurt and fruit.

Variations

  1. Chocolate Twist: Add 2 tablespoons of cocoa powder to the batter for a chocolatey version.
  2. Berry Bliss: Mix in 1/2 cup of fresh or frozen berries for a fruity surprise.
  3. Nutty Flavor: Sprinkle the top with slivered almonds before baking.

This Italian Yogurt Cake is a simple yet elegant dessert that balances taste and health. With its tender crumb and subtle sweetness, it’s the perfect low-point indulgence for any occasion.

Authentic Italian Yogurt Cake: A Simple and Flavorful Recipe
Print

Authentic Italian Yogurt Cake: A Simple and Flavorful Recipe

Recipe by 2mrecipes
Servings

8

servings
Prep time

10

minutes
Cooking time

30

minutes
Calories

120

kcal

Ingredients

  • 1 1/2 cups all-purpose flour

  • 1/2 cup granulated sugar (or sugar substitute, like Stevia, for fewer points)

  • 1 teaspoon baking powder

  • 1/4 teaspoon baking soda

  • 1/4 teaspoon salt

  • 3/4 cup plain non-fat Greek yogurt

  • 2 large eggs

  • 1/4 cup unsweetened almond milk (or skim milk)

  • 2 teaspoons vanilla extract

  • 1 tablespoon lemon zest (optional, for a citrusy twist)

  • Powdered sugar (optional, for garnish)

Instructions

  • Preheat the Oven
    Preheat your oven to 350°F (175°C).
    Grease a 9-inch round cake pan or line it with parchment paper.
  • Mix Dry Ingredients
    In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  • Prepare Wet Ingredients
    In a separate bowl, whisk together the Greek yogurt, eggs, almond milk, vanilla extract, and lemon zest until smooth.
  • Combine Wet and Dry Ingredients
    Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Be careful not to overmix, as this can make the cake dense.
  • Bake the Cake
    Pour the batter into the prepared cake pan and spread it evenly.
    Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean
  • Cool and Serve
    Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
    Dust lightly with powdered sugar before serving, if desired.

Notes

  • Room Temperature Ingredients: Ensure eggs and yogurt are at room temperature for a smoother batter.
    Add Flavors: For extra depth, try adding almond extract or swapping lemon zest for orange zest.
    Don’t Overbake: Keep an eye on the cake to avoid overbaking, as it should stay soft and moist.

Leave a Comment