By: Jaclyn
In reply to <a href="https://www.cookingclassy.com/yogurt-cake/comment-page-2/#comment-741363">Jaeda</a>.
I have done this before but not with this cake specifically. It should work as long as you don’t overfill the bowls.
By: Jaeda
Hi, I am going to try to make this for a smash cake but want to use a way smaller pan. Maybe two 4 cup pyrex bowls and layer them? Or do you have another pan suggestion? Thanks!
By: Fay
Just baked this today. Excellent! I used extra virgin olive oil because that’s what I had at home and it was fine, not overpowering at all, sweet enough as well with 1 cup of sugar, had it without any topping with my coffee - yummy!!!
By: Karen
Love this cake! I added 1 teaspoon of lemon extract in addition to vanilla. It baked perfectly at 36 minutes.
By: Jaclyn
In reply to <a href="https://www.cookingclassy.com/yogurt-cake/comment-page-2/#comment-736331">Evelyn Lee</a>.
Thanks for the tips, I'm glad you could adjust as needed Evelyn!
By: Jaclyn
In reply to <a href="https://www.cookingclassy.com/yogurt-cake/comment-page-2/#comment-736340">Dave</a>.
That's great Dave! I'm glad it turned out for you!
By: Dave
I made the cake as-is, and it turned out great. I did need to leave it in the oven a bit longer, but I just turned the oven off and let it finish. I sort of forgot about it, and the top and edges came out a little darker and “crustier” than I think it was supposed to, but I actually liked the little bit of crunch it added. A great spring/summer dessert!
By: Evelyn Lee
Easy and delicious cake that I made gluten-free and reduced the sugar to 3/4 cups. I used a mixture of honey and granulated stevia sugar blend. I did use whole milk Greek yogurt, so the cake was very moist with good texture. I also sprinkled some toasted sesame seeds and oats on top of the cake for added texture.
By: Jaclyn
In reply to <a href="https://www.cookingclassy.com/yogurt-cake/comment-page-2/#comment-736199">Cindy</a>.
Hi Cindy, I got those plates from Crate and Barrel. I'm so glad you love my recipes! :)
By: Cindy
Hi Jackyn, I love your recipes. Would you mind telling me where you purchased the blue desserts plates in this recipe? They are so pretty.
Cindy G.