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Yogurt Cake

Yogurt Cake

This classic yogurt cake is soft, fluffy, and lightly sweet with a subtle tang from plain yogurt. It’s an easy, versatile cake that’s perfect for breakfast, tea time, or dessert — and it tastes even better the next day!
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 10 slices
Course: Cakes, Dessert
Cuisine: American, French
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 1 cup plain yogurt full-fat preferred
  • 1 cup granulated sugar
  • 3 large eggs
  • ½ cup vegetable oil
  • 1 tsp vanilla extract
  • 1 ½ cups all-purpose flour spooned and leveled
  • 2 tsp baking powder
  • ¼ tsp salt
  • Optional: 1 tbsp lemon zest orange zest, or almond extract for flavor

Method
 

  1. Preheat the oven to 350°F (175°C). Grease and line a loaf pan or an 8-inch round cake pan with parchment paper.
  2. In a large bowl, whisk together yogurt, sugar, eggs, oil, and vanilla extract until smooth.
  3. In a separate bowl, combine flour, baking powder, salt, and any zest if using.
  4. Fold the dry ingredients into the wet ingredients gently until just combined. Do not overmix.
  5. Pour the batter into the prepared pan and smooth the top.
  6. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

  • Use full-fat yogurt for the best flavor and texture.
  • Add lemon or orange zest for a citrusy twist, or chocolate chips for a sweeter variation.
  • This cake stores well — cover tightly and keep at room temperature for up to 3 days.
  • For longer storage, refrigerate for up to 5 days or freeze slices for up to 2 months.
  • Dust with powdered sugar or drizzle with glaze for a simple but elegant finish.