· Don’t Overmix: Overmixing develops gluten in the flour, leading to a tough, dense cake. Mix until you no longer see dry flour.
· Greek Yogurt is Key: Its thick, protein-rich nature replaces fat and adds structure. Don’t substitute with regular yogurt, as it’s thinner and will change the texture.
· Pan Size Matters: Using the recommended pan size ensures the cake bakes evenly and has the right height. A much larger pan will result in a thin, dry cake.
· The Toothpick Test: This is the best way to know if your cake is done. A few moist crumbs are okay, but wet batter means it needs more time.
Serving & Topping Ideas (Without Sabotaging Calories):
· A light dusting of powdered sugar (use a sieve for even distribution).
· A dollop of non-fat Greek yogurt mixed with a touch of vanilla and sweetener.
· Fresh berries like sliced strawberries, raspberries, or blueberries.
· A drizzle of sugar-free syrup.
This cake is wonderfully moist, slightly tangy from the yogurt, and a perfect healthy treat. Enjoy
