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A yogurt cake is a cake made predominantly with yogurt as the main ingredient. It is known for its moist texture and tangy flavor.

Yogurt is used in cakes due to its ability to keep the cake moist, provide a tangy flavor and act as a natural leavening agent.

The basic ingredients of a yogurt cake are yogurt, sugar, eggs, flour, and leavening agents such as baking powder or soda.

Yes, you can substitute eggs with other binding ingredients like applesauce or flaxseed meal.

Yes, many recipes include fruit to complement the tanginess of the yogurt. Popular choices include berries, bananas, and apples.

Yogurt cake can last up to a week in the refrigerator if covered properly.

Insert a skewer or toothpick into the center of the cake. If it comes out clean or with a few crumbs clinging to it, the cake is done.

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Yogurt cake has origins in several cuisines around the world but it's particularly common in Mediterranean and Middle Eastern recipes.

Generally, plain, unsweetened yogurt is used. However, you can use Greek yogurt for a denser cake or flavored yogurt for additional taste.

Yogurt cake can be a healthier alternative to traditional cakes due to the yogurt, but it still contains sugar and flour so it should be enjoyed in moderation.

Absolutely, by using non-dairy yogurt and replacing the eggs with a vegan alternative, you can create a vegan yogurt cake.

Yes, once the cake is completely cooled, it can be frozen for up to three months.

Absolutely, just adjust the cooking time since cupcakes will bake faster than a full cake.

Make sure to grease your cake pan thoroughly, and consider using a piece of parchment paper at the bottom for extra safety.

Cream cheese frosting pairs well with the tanginess of yogurt, but simple dusting of powdered sugar also works well.