Friday, May 05, 2017

Matcha Yogurt Cake

I remembered I made yogurt cake before and it was pretty good.  A co-worker gave me a big tub of Brown Cow vanilla yogurt so it gave me an opportunity to make this cake again.  I told her I am going to make a yogurt cake and give it to her.  She didn't know we can use yogurt to make a cake hence just had to let her try it herself I guess.  I decided on the Matcha flavor just because I liked it. This is another one bowl and a whisk recipe that I liked very much.  Easy and not a lot of things to wash later.  This cake is best the next day, a soft and moist cake with vanilla and matcha flavors.

Recipe adapted from French Yogurt Cake. with modification.  I have another variation posted here in 2008.


1 1/2 cup Bob's Red Mill unbleached all-purpose flour
2 tsp. baking powder
1/2 tsp. sea salt
3/4 cup 100% cane sugar (reduced sugar to suit Asian taste bud)
1 1/2 tsp. Matcha/ green tea powder

3/4 cup Brown Cow vanilla yogurt (or any plain or vanilla yogurt)
1/2 cup peanut oil (you can use any oil you have or butter)
3 large cage free brown eggs


1.  Preheat oven to 350'F.  Spray a (8 1/2" x 4 1/4") loaf pan with non-stick cooking spray.  Set aside.

2.  In a large bowl, add in (A).  Whisk to blend well.  In the middle, add in (B), whisk to combine and blend into a smooth batter.

3.  Pour into the prepared pan and bake for 42-45 minutes or until golden brown and a toothpick inserted into the middle of the cake comes out clean.

4.  Let cool in the pan for 15 minutes before inverted on a wire rack to cool completely.

5.  Store in an air-tight container at room temperature for up to 3 days or freeze for later.  Enjoy!


tigerfish said...

I am quite into matcha and this cake really sounds easy to bake, for a non-baker like me. It looks so moist and soft. I will bookmark it first.

Little Corner of Mine said...

I hope you get to make this cake because it is really delicious! :)

Wenboey said...

I made the cake using matcha powder that comes in a little tin with Japaneses words. It gave the cake a dull green colour, not as bright a green as the one shown in your picture. Nonetheless, it was great tasting. Also, I doubled the quantities and baked using a bundt pan. Thanks for the recipe!

Little Corner of Mine said...

You are so welcome Wenboey! Glad you liked it! :)