Yogurt Spice Cake


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This is the perfect after dinner treat!

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Serving Size / Yield

12 servings


  • ¼ lb. plus 4 tablespoons butter, at room temperature
  • 1 ½ C. sugar
  • 3 egg yolks
  • 2 ¼ C. unsifted cake flour
  • 1 ½ tsp. double acting baking powder
  • ½ tsp. baking soda
  • 1 tsp. ground cinnamon
  • ½ tsp. ground nutmeg
  • ½ tsp. ground cloves
  • ½ tsp. salt
  • ¾ C. Non-Fat Plain Voskos Greek yogurt
  • 3 egg whites

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In a large bowl cream the butter until soft. Gradually add the sugar, beating until the mixture is very light.

Add the egg yolks, one at a time, beating well after each.

Sift together twice the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.

Add to the creamed mixture in 3 parts, alternating with the yogurt.

Stir the batter after each addition until smooth. Beat the egg whites until stiff but not dry. Fold them gently into the batter.

Turn into a greased 9×13 ½-inch tube pan.

Bake in a preheated 350°F oven about 1 hour and 15 minutes or until a food pick inserted in the center of the cake comes out clean.

Cool in the pan on a wire rack 15 minutes. Cover with a rack and invert. Remove the pan.

Cover the cake with a rack and invert to cool right side up.

Recipe courtesy of Voskos Greek Yogurt.

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