Here’s a simple and moist Yogurt Cake recipe—soft, tangy, and perfect for breakfast, dessert, or tea time. 🍰
🍰 Yogurt Cake
Ingredients (8–9 inch cake)
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1 cup plain yogurt (full-fat or Greek yogurt)
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1 cup sugar
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3 large eggs
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½ cup vegetable oil
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1 ½ cups all-purpose flour
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2 tsp baking powder
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½ tsp baking soda
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½ tsp salt
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1 tsp vanilla extract
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Optional: zest of 1 lemon or orange
Instructions
1. Preheat Oven & Prepare Pan
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Preheat oven to 350°F (175°C).
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Grease and flour an 8–9 inch cake pan or line with parchment paper.
2. Mix Wet Ingredients
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In a large bowl, whisk yogurt, sugar, eggs, oil, and vanilla until smooth.
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If using citrus zest, add it here.
3. Combine Dry Ingredients
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In another bowl, sift flour, baking powder, baking soda, and salt.
4. Mix Together
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Gradually fold the dry ingredients into the wet mixture until just combined.
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Do not overmix to keep the cake light and fluffy.
5. Bake
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Pour batter into the prepared pan.
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Bake 35–40 minutes, or until a toothpick inserted in the center comes out clean.
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Let cool in the pan for 10 minutes, then transfer to a wire rack.
6. Serve
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Dust with powdered sugar, drizzle with honey, or serve with fresh fruit.
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Delicious on its own or with a dollop of whipped cream.
Tips & Variations
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Moist & tangy: Use Greek yogurt for a richer texture.
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Flavor boost: Add a teaspoon of almond extract or cinnamon.
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Quick version: This recipe can also be baked as muffins (20–25 minutes).
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Glaze option: Mix powdered sugar with a little yogurt or lemon juice and drizzle over the cooled cake.
If you want, I can give a super easy 3-ingredient yogurt cake version that’s super fast, no fuss, and still soft and delicious.
Do you want me to give that version?
