Other notes
Make it gluten-free. This cake has been tested with Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour. You can also use King Arthur gluten-free measure-for-measure flour.
Greek yogurt can be replaced with plain Kefir, regular yogurt, or sour cream. I highly recommend using plain Kefir or Greek yogurt – they are light and provide a nice tang.
Don’t have vanilla extract? Use imitation vanilla or an almond extract instead.
Nutrition
Calories: 283kcal | Carbohydrates: 44g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 57mg | Sodium: 171mg | Potassium: 43mg | Fiber: 1g | Sugar: 25g | Vitamin A: 331IU | Calcium: 59mg | Iron: 1mg
My Mississippi friend introduced me to this recipe! Instant hit!
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