Strawberry Semolina Yogurt Cake
Deliciously made with yogurt and semolina flour, this cake needs only ONE bowl and is moist and light. Great cake for spring & summer!
Prep Time15 minutes mins
Cook Time25 minutes mins
Total Time40 minutes mins
Course: Dessert
Keyword: easy dessert recipe, spring, strawberries, summer
Servings: 16
Author: Jess Smith via Inquiring Chef
Cost: $5.00
For the Cake:
- 1 pint Strawberries, quartered
- 1 cup Semolina
- ½ cup Sugar
- 1½ cup Plain Yogurt (preferably unsweetened low-fat or regular plain yogurt, although Greek yogurt will work)
- ½ cup Vegetable Oil
- 3 large Eggs
- 3 Tbsp Flour
- 1 tsp Vanilla Extract
- ½ tsp Baking Soda
- 1 tsp Baking Powder
- ½ tsp Salt
Preheat the oven to 350°F. Lightly grease an 8 inch cake or springform pan (or use an 8x8 baking dish) with cooking spray or vegetable oil. Scatter strawberries in the bottom of the pan.
To make the cake, in a large mixing bowl, beat the eggs and sugar until the sugar dissolves. Add yogurt and oil and mix well with a wooden spoon. Add the remaining ingredients all at once and stir very well until all of the ingredients are evenly incorporated and the batter is smooth.
Bake just until the center of the cake is set and the top turns golden brown, 25-30 minutes.
Let the cake cool completely, or chill, before serving.
Calories: 163kcal | Carbohydrates: 18g | Protein: 4g | Fat: 9g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 131mg | Potassium: 140mg | Fiber: 1g | Sugar: 9g | Vitamin A: 77IU | Vitamin C: 18mg | Calcium: 51mg | Iron: 1mg