Peach Yogurt Cake

by Shirley-Ann Pearman Blog Administrator

Peach Yogurt Cake 


½ cup butter 
1 ½ cup sugar  
1 ½ cup flour 
3 eggs 
½ teaspoon baking powder 
1 ¼ teaspoon vanilla  
⅛ teaspoon salt 

  1. Preheat oven to 350 degrees F. 
  1. Grease and flour 3 mini loaf pans. 
  1. Sift all dry ingredients together.  Set aside. 
  1. Cream butter and sugar until light and fluffy.  
  1. Add eggs one at a time.  
  1. Sparingly add dry ingredients alternately with yogurt 
  1. Pour into prepared pans. 
  1. Bake for 30 to 45 minutes or until tooth pick comes out clean. 
  1. Cool on baking cooling rack in pan for approximately 10 to 15 minutes.  
  1. Remove from pan and cool. 
  1. Optional Icing or frost to liking. 

Peach Yogurt Cake was prepared and made by ShirleyAnn Pearman

Photography by ShirleyAnn Pearman

This recipe derived from the Bermuda Traditional Cookbook of a Recipe called Sour Cream Cake.  Sour Cream was substituted with Yogurt.   Here is the original recipe, please click here.

Here is my Paypal Me Link if you would like to contribute any amount to help me. Thank You.

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About Shirley-Ann Pearman Senior     Blog Administrator

368 connections, 1 recommendations, 999 honor points.
Joined APSense since, January 17th, 2010, From Southampton, Bermuda.

Created on Jul 31st 2018 03:41. Viewed 543 times.


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