Portuguese Yogurt Cake

Prep Time
Cook Time
Ready In

"A blender cake. This is an easy cake to make. Batter will be thick in blender. Like a pound cake in texture, little drier. Found this thanks to facebook friend Maria Silva."

Original recipe yields 8 servings


  • Serving Size: 1 (145.3 g)
  • Calories 461.9
  • Total Fat - 14.6 g
  • Saturated Fat - 8.2 g
  • Cholesterol - 135.7 mg
  • Sodium - 195.2 mg
  • Total Carbohydrate - 75 g
  • Dietary Fiber - 0.8 g
  • Sugars - 50.8 g
  • Protein - 9 g
  • Calcium - 90 mg
  • Iron - 1 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.1 mg

Step 1

Blend yogurt and butter; add eggs. Add sugar. Add flour and baking powder.

Step 2

Pour into greased tube pan.

Step 3

Bake 40 minutes at 375 degrees Fahrenheit.

Step 4

Dust with sugar; place raspberries on top.

Tips & Variations

No special items needed.



Great Cake! The taste is smooth and very delicious. I didn't find it to be dry at all, it came out really tender and moist. I added a pinch of salt considering that Portuguese butter is saltier than American butter (almost identical to Kerry Gold butter that is found here in the states). I also added a little vanilla extract. I didn't use raspberries because mine went bad prematurely, so just dusted with the confectioner's sugar. Adding it to my keeper files. Thank you Dienia for sharing. Made it for Billboard tag.

review by:
(28 Oct 2018)