Simple, moist, and incredibly flavorful — this Yogurt Cake is one of those timeless recipes that’s always a good idea. It’s the kind of cake your grandma might have made: no fuss, no fancy tools, just a bowl, a whisk, and a handful of pantry staples. The yogurt gives it a lovely tenderness and slight tang, while the lemon zest (optional but recommended) adds a refreshing citrus note.
Whether you serve it as a tea-time treat, a light dessert with fruit, or a sweet breakfast, this cake always hits the spot. It also holds up beautifully to variations — think berry mix-ins, a citrus glaze, or even a dollop of whipped cream. This recipe is perfect for beginner bakers and busy families alike, and its consistent success makes it a reliable go-to you’ll return to throughout the year.
Why You’ll Love Yogurt Cake
- Moist and tender: Thanks to the yogurt and oil.
- No mixer needed: Just a bowl and whisk.
- Versatile: Great plain or with toppings, glazes, or fruit.
- Quick and easy: Comes together in under 10 minutes.
- Stays fresh for days: Gets better the next day!
- Perfectly balanced: Sweet, tangy, and light.
- Great for any time of day: Enjoy it for breakfast, snack, or dessert.
- Ideal for sharing: A crowd-pleasing option for potlucks and get-togethers.
Ingredients You’ll Need
- 1 cup plain yogurt (245g) – Whole milk yogurt is best for richness.
- 1 cup sugar (200g) – White granulated sugar keeps it simple.
- ½ cup vegetable oil (120ml) – Neutral oil for a moist crumb.
- 3 large eggs (150g) – Room temperature for even mixing.
- 1 teaspoon vanilla extract (5ml) – Adds warm flavor.
- 1 ½ cups all-purpose flour (180g) – Spoon and level to avoid dense cake.
- 2 teaspoons baking powder (8g) – Helps the cake rise.
- ½ teaspoon baking soda (2g) – Works with yogurt’s acidity.
- A pinch of salt (1g) – Balances sweetness.
- Zest of 1 lemon (optional) – For a bright citrus boost.
Step-by-Step Instructions
- Preheat the oven:
- Set oven to 350°F (175°C).
- Grease and flour a 9-inch round or loaf pan, or line with parchment paper.
- Mix wet ingredients:
- In a large bowl, whisk together the yogurt, sugar, and oil until smooth.
- Add eggs one at a time, whisking well after each.
- Stir in vanilla extract and lemon zest, if using.
- Combine dry ingredients:
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Combine wet and dry:
- Gradually add the dry ingredients to the wet mixture.
- Stir gently with a spatula or whisk just until no flour streaks remain.
- Do not overmix — the batter should be smooth but not overworked.
- Pour and bake:
- Pour the batter into the prepared pan and smooth the top.
- Bake for 35–45 minutes (loaf pans may need 50 min), or until a toothpick inserted in the center comes out clean.
- The top should be golden brown and slightly domed.
- Cool the cake:
- Let the cake cool in the pan for 10 minutes.
- Remove from the pan and cool completely on a wire rack.
- For the best texture and flavor, let it rest for at least an hour before slicing.
Serving and Storage Tips
- Serve with: Fresh berries, a dusting of powdered sugar, a citrus glaze, or whipped cream.
- To store: Wrap in plastic or place in an airtight container at room temp for up to 3 days.
- To freeze: Wrap slices or the whole cake tightly in plastic and foil. Freeze for up to 2 months.
- To reheat: Warm in the microwave for 10–15 seconds for a just-baked feel.
- Best enjoyed the next day: The flavor deepens and texture improves overnight.
Helpful Notes
- Flavored yogurt: Use lemon or vanilla yogurt for an extra flavor boost.
- Add-ins: Fold in ½ cup blueberries, chocolate chips, or chopped nuts.
- Glaze idea: Mix ½ cup powdered sugar with 1–2 tablespoons lemon juice for a simple drizzle.
- Pan options: Works in a bundt pan, loaf pan, or even as cupcakes (adjust baking time).
- Dairy-free: Use coconut yogurt and a neutral dairy-free milk substitute.
- Dust with sugar: A sprinkle of turbinado sugar on top before baking adds a lovely crunch.
Frequently Asked Questions
- Can I use Greek yogurt?
Yes, but thin it slightly with a tablespoon or two of milk for the right consistency. It gives the cake an even creamier texture. - Can I make this gluten-free?
Absolutely — use a 1:1 gluten-free flour blend and check for doneness slightly earlier, as gluten-free batters can bake a little faster. - Why use both baking powder and soda?
The yogurt’s acidity activates the baking soda, while the baking powder provides additional leavening for a light, fluffy crumb. - Does it need to be refrigerated?
Not unless it has a glaze or cream topping. Room temp is fine for up to 3 days. If you refrigerate, let it come to room temp before serving for best texture. - Can I double the recipe?
Yes! Just use a larger pan (or two) and adjust baking time as needed. Great for larger gatherings or meal prepping. - Can I make it vegan?
Yes. Use dairy-free yogurt, plant-based milk, and replace the eggs with flax eggs or a commercial egg replacer. - Can I make this into cupcakes?
Yes! Fill lined muffin cups ⅔ full and bake for 18–22 minutes. Check for doneness with a toothpick.
Final Thoughts
This humble Yogurt Cake proves that simple ingredients can make something truly special. With its soft crumb, light sweetness, and hint of citrus, it’s a go-to recipe you’ll return to again and again. Whether enjoyed plain with tea or dressed up for dessert, it always delivers comfort and joy.
It’s a wonderfully forgiving recipe, meaning you can make it your own with endless variations. Serve it at a gathering or enjoy a quiet slice with coffee — either way, you’re in for a treat. And if you love easy, from-scratch baking, this cake might just become your new favorite.
If you try it, I’d love to hear how you made it your own — tag your photos or leave a comment. Happy baking!
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