I’ve always used milk for baking but had never tried using yoghurt or sour cream. It turns out that the acidity in soured dairy products like yogurt, sour cream, and buttermilk leads to chemical leavening. It reacts to the baking powder in the recipe hence leavening the batter. The yoghurt also gives a slight acidic tinge to the cake that cuts the sweetness of the sugar.
The other thing is the yogurt and buttermilk often have stabilizers like guar gum, xanthan gum, and carrageenan. These will retain moisture after baking to help the cake stay really moist.
While you could use plain yoghurt, for this particular recipe, I decided to use passion fruit flavored yoghurt, and used the same for garnishing. The taste was incredible. Feel free to try with different flavors though and let me know how it works out for you in the comments.
- 1 cup flavored yoghurt
- 3 eggs
- ¾ cup butter
- 1 cup sugar
- 1 ½ cups all-purpose flour
- 1 Tbsp. baking powder
- Yoghurt for garnishing
- Heat oven to 350 degrees (180° celcius). Grease an 8 or 9 (20 centimeter) inch cake pan.
- In a medium bowl, using a hand mixer on medium speed, lightly beat eggs (approximately 30 seconds) add butter, sugar and yogurt; beat for 1 minute until smooth.
- Add flour and baking powder and beat until well combined approximately another minute.
- Pour into greased cake pan and bake 35-40 minutes or until tested done (when toothpick or knife inserted in cake comes out clean).
- When cool, sprinkle with yoghurt and passion fruits for garnishing if you wish.