Yogurt Cake


  • ¼ cup (50 g) butter
  • ¾ cup (150 g) sugar
  • 3 eggs
  • 1 Greek yogurt
  • ½ cup (100 g) cream
  • ¼ cup (50 g) oil
  • 1 ½ cups (200 g) flour
  • 1 tbsp baking powder
  • Zest of 1 lemon
  • 1 tsp vanilla extract
  • Cream the butter and sugar together, add the eggs, and continue mixing. Then add the yogurt and, while continuing to mix, add the cream and oil. Lastly, fold in the sifted flour with the baking powder. Pour into a greased 8 in (20-22 cm) pan that fits in the fryer. We recommend using the Instant Vortex Round Cake Pan.
  • On the Instant Vortex control panel, press Air Fry, then set time to 40 Minutes and temperature to 340°F (170°C). Press Start.
  • Once Add Food appears on the display, open the basket and place the pan with the cake on the rack. Close.
  • When the fryer indicates Turn Food, don’t do anything; continue cooking until the time is up.
  • When time is up, program Bake at 355°F (180°C) for 18 Minutes. Remove from fryer and unmold after cooling.
Previous Next