I haven't tried eating Greek Yogurt by itself since I only substitute it in my baking for all the fattier/higher sodium/higher saturated fat ingredients such as cream cheese, butter, buttermilk, mayonnaise, full fat sour cream..etc. But sooner I am done with my bake-rush mode, I will probably finish the rest of that Greek yogurt with some fresh fruits, dry fruits and some honey.... (man... plain greek yogurt is really sour .... ). After my reading about Greek yogurt online, it summarizes that Greek Yogurt has less sodium, less carbohydrate than regular whole milk yogurt! How awesome is that!!!
Here is my another satisfying champion baking cake. Hope you get to try it!
An array of kid's fantasy
The blueberry adds that extra yummy flavor and texture to the cake.
Lemon-Blueberry Greek Yogurt Cake
- 1 cup of flour + 1/3 cup of flaxseed meal (or you can use 1/3 almond meal for a nutty flavor)
- 2 tsp baking powder
- 1/2 tsp kosher salt
- 1 cup Greek Yogurt
- 1 tbsp honey
- 1 cup of Coconut palm sugar (Low Glycemic Index)
- 3 large eggs
- half lemon zest (I adapt loosely from recipe in Yummly.com)
- 1/2 tsp organic vanilla bean extract
- 1/2 cup grape-seed oil
- 1 cup fresh blueberries (frozen is fine but thawed and rinsed)
- 1/4 cup freshly squeezed lemon juice + 3 cubes of sugar/or 3 TBSP honey(to be used as glaze after done baking)
If you use almond meal, you will have those bigger bits leftover and you can save them and add in your morning cereals.
- Preheat oven to 350°F. Grease baking pan and sprinkle flour on anything you'd like to use to bake your cake. I use those cute choo choo train baking pan.
- Shift flour/flaxseed meal, baking powder, and salt into 1 bowl. In another bowl, mix Greek Yogurt, 1 cup sugar, 3 eggs, lemon zest and vanilla extract, 1 cup of oil. Make sure your dry ingredients and wed ingredients are processed separately at this point. Gradually whisk together the dry ingredients into the wet ingredients Pour in blueberries and fold the batter gently. When done, slowly pour your batter into the pan and bake for 40 mins (+) or 50 mins or until a fork or tooth pick tester place in the center of the cake comes out clean. NOTE: I only baked 40 Mins. in my oven
- When the cake is done, take out the oven and let it cool a bit.
- Meanwhile, cook the 1/3 cups of lemon juice and 3 cubes (or 3 TBSP honey) of sugar in a small pan until the sugar dissolves. When the cake is cooled down but warm, pour the lemon/sugar mixture before flipping out onto a cooling rack. Poke couple holes on each cake or several on a loaf (the point is to let the lemon/sugar mixture really soaked in the cake).
The coconut palm sugar has that brown color so the cake will turn out to be in dark chocolate color.