Greek Yogurt Cake with Lavender Glaze
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Ingredients & Equipment
What we send
- 1/4 cupunsalted butter
- 3 tablespoonsheavy cream
- 2 teaspoonsdried lavender
- 1/3 cupgranulated sugar
- 1 containernonfat Greek yogurt
- 1 teaspoonvanilla extract
- 1 cupflour
- 1/4 teaspoonbaking soda
- 3/4 cuppowdered sugar
- 18" aluminum tin
What You’ll Need
- baking sheet
Preheat oven to 375°F. Place butter in a large heatsafe bowl and microwave in 30-second intervals until completely melted. Alternatively, in a small pot, melt butter over medium heat then pour into a large heatsafe bowl.
In a medium heatsafe bowl, combine heavy cream and lavender. Microwave until small bubbles form on surface of cream, about 30 seconds to 1 minute. Remove from microwave and set aside. If you used a pot for melting butter in Step 1, wipe it clean, add heavy cream and lavender, and heat over medium until small bubbles form on surface, about 3 minutes. Set aside.
Add granulated sugar to bowl with melted butter and whisk to combine. Whisk in Chobani yogurt, vanilla extract, 1 egg, and ¼ teaspoon salt until fully combined. Add flour and baking soda and whisk until all ingredients are fully incorporated.
Bake Yogurt Cake
Pour batter into aluminum tin, reshaping if bent. Place on a baking sheet and bake until top of cake is golden and center is set, about 25 minutes. Once baked, set aside to cool for about 10 minutes.
Make Lavender Glaze
While cake bakes, using a small spoon, carefully remove lavender from cream and discard. Add powdered sugar to bowl and whisk to combine, creating a pourable glaze. Set aside.
Glaze and Plate Greek Yogurt Cake
Carefully remove cooled Greek yogurt cake from tin, pour over lavender glaze, and enjoy warm or at room temperature.