Description
This classic yogurt cake is light, moist, soft, and wonderfully tender with a subtle tang from yogurt. Made with simple pantry ingredients, it’s an easy dessert for breakfast, afternoon tea, or any special occasion. Add lemon zest, vanilla, berries, or other flavors to customize it.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup plain yogurt
- 1 cup granulated sugar
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup vegetable oil
- Optional: 1 tablespoon lemon or orange zest
Instructions
- Preheat the oven to 350°F (175°C). Grease and lightly flour a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a separate large bowl, beat the eggs and sugar for 2–3 minutes, until light and slightly fluffy.
- Add the yogurt, vegetable oil, and vanilla extract to the egg mixture. Add lemon or orange zest if using, and mix until combined.
- Gradually add the dry ingredients to the wet ingredients, folding gently until just incorporated. Avoid overmixing.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Slice and serve plain, dusted with powdered sugar, or topped with fresh fruit and whipped cream.
Notes
- Bring the eggs and yogurt to room temperature before baking for a smoother batter.
- Greek yogurt can be used for a slightly richer and denser texture.
- Do not overmix the batter after adding the flour, as this can make the cake dense.
- For a lemon yogurt cake, add the zest of 1–2 lemons and optionally replace a small amount of yogurt with lemon juice.
- Fresh or frozen berries can be gently folded into the batter.
- Store in an airtight container at room temperature for 1–2 days or refrigerate for up to 4–5 days.
- The unfrosted cake can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 285 kcal
- Sugar: 21 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 65 mg
Keywords: yogurt cake, yogurt cake recipe, easy yogurt cake, moist yogurt cake, fluffy yogurt cake, homemade cake, simple cake recipe