Light and not-too-sweet yogurt cake

Did you know this chiquita used to make cake from a box? Yes, that's right I was Miss Box Mix before I matured into Ms H&W. Oh I knew people made cakes from scratch, my aunt for one, but I didn't think I had the skill set to pull it off. Alas, if I could only smack some sense into that younger self. As I delved into cooking and baking, I discovered people used stuff like yogurt and sour cream in their confections...who knew! I wasn't fond of yogurt so this was genius to me; a perfect way to hide the horrid stuff.

Of course with age comes wisdom and evidently refined taste buds. I discovered Greek yogurt, Liberté Greek yogurt to be precise and it was love at first spoonful. It's just light years better than the regular yogurt and the fruit at the bottom is simply heaven. Anyway, yogurt is now a staple in my fridge; plain for baking and Liberté for indulging.

The other night I was perusing recipes on the net and I found a recipe for Greek yogurt cake. It was a TA DAAAAA moment. We were headed for a weekend at the cottage and I decided to make it there. I brought my bundt mold and though I thought I brought my favorite cherry Liberté Greek yogurt...nope.. I forgot it! As I was setting up to make the cake I also realized I had no more canola oil. Never fear, this chiquita always has butter AND I had packed a 4-pack of Riviera Petit Pot apricot yogurt. That's right, I have an assortment of yogurts available at any given moment. I love the Riviera yogurt almost as much as my Liberté Greek yogurt. The fruit is delicious and the yogurt is light and smooth but it's the individual glass containers they come in that elevates the whole experience for me.

So here we go, the following is a keeper! A light and not-too-sweet yogurt cake made with Riviera Petit Pot apricot yogurt. I am still going to try making it with Liberté Greek yogurt and the best part, it'll always be a little different depending on the fruit I chose.


  • 3 x 120 grams of Riviera Petit Pot apricot yogurt OR 1.5 cups of Liberté Greek yogurt
  • 3 eggs
  • 3/4 cup of melted and cooled butter
  • 1 tsp of vanilla
  • zest of one lime
  • 1 cup of sugar
  • 1.5 cups of flour
  • 1 tsp of baking powder
  • Powdered sugar to decorate


In a large bowl, using a hand mixer, blend all the ingredients until well combined; starting with the wet ingredients. Pour the mix into a buttered bundt pan. Bake in a 350°F oven for 35 to 40 minutes. Let cool and unmold onto a nice serving dish. Once completely cooled, dust with icing sugar and serve with a dollop of freshly whipped cream.


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