Easy Yogurt Cake Recipe
There’s something utterly irresistible about a homemade Easy Yogurt Cake: it’s light, moist, and brings together simple ingredients in a way that feels like magic. This French-inspired treat is the kind of cake you whip up on a whim, with pantry staples and a minimal fuss attitude. The yogurt makes it incredibly tender, the vanilla brings a cozy warmth, and a hint of citrus zest (if you like) adds a sunny brightness. Whether you need an unfussy dessert or a sweet afternoon snack, this cake always hits the spot.
Ingredients You’ll Need
One of the best things about Easy Yogurt Cake is how approachable the ingredient list is. Each component plays a key role, working together to create that signature moist crumb and delicate flavor. Here’s what you’ll need, plus a few tips to make your cake shine.
- Plain whole milk yogurt: The star of the show, yogurt keeps the cake moist and adds a subtle tang that balances the sweetness.
- Granulated sugar: Sweetens the cake just enough, while also helping with that beautifully golden crust.
- Vegetable oil: Makes the cake extra tender and gives it a lovely, even texture—no creaming butter required!
- Large eggs: Bind everything together and help the cake rise, resulting in a fluffy yet sturdy crumb.
- All-purpose flour: The foundation of the cake, providing structure without making it heavy.
- Baking powder: Gives the cake its lightness, ensuring it rises nicely in the oven.
- Baking soda: Works alongside the yogurt to add lift and balance the acidity.
- Salt: Just a pinch to enhance all the flavors and keep the cake from tasting flat.
- Vanilla extract: Brings a round, comforting flavor that makes every bite feel special.
- Zest of 1 lemon (optional): Adds a fresh, citrusy note that brightens up the cake—feel free to swap for orange zest or skip it altogether.
- Powdered sugar for dusting (optional): A simple finishing touch that makes the cake look bakery-worthy and adds a hint of sweetness.
How to Make Easy Yogurt Cake
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Grab a 9-inch round cake pan and either grease it well or line it with parchment paper. This little bit of prep work ensures your Easy Yogurt Cake pops out perfectly—no sticking, no crumbling.
Step 2: Combine the Wet Ingredients
In a large mixing bowl, whisk together the yogurt, sugar, and vegetable oil until the mixture is smooth and glossy. Add the eggs one at a time, whisking well after each addition so everything is fully incorporated. Stir in the vanilla extract and lemon zest (if using) for that extra hint of flavor.
Step 3: Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. This helps distribute the leavening agents evenly, so your cake bakes up nice and even with no surprise lumps.
Step 4: Bring It All Together
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Don’t overmix—stop as soon as you see the flour disappear. This keeps your Easy Yogurt Cake light and tender.
Step 5: Bake to Perfection
Pour the batter into your prepared pan and smooth the top with a spatula. Slide it into the oven and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. The aroma will fill your kitchen, promising something truly wonderful.
Step 6: Cool and Finish
Let the cake cool in the pan for about 10 minutes, then run a knife around the edge and transfer it to a wire rack to cool completely. Once cool, dust with powdered sugar if you like, and get ready to slice into pure yumminess.
How to Serve Easy Yogurt Cake
Garnishes
A simple sprinkle of powdered sugar is classic, making the golden top look even more inviting. For a fresh twist, scatter some grated lemon or orange zest over the cake, or top with a handful of fresh berries for a burst of color and flavor.
Side Dishes
Easy Yogurt Cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. You can also serve it alongside a quick berry compote or a spoonful of thick Greek yogurt for a breakfast-style treat. It’s the ultimate blank canvas for your favorite sides!
Creative Ways to Present
Try slicing the cake into wedges and layering them with whipped cream and fruit for a simple trifle. Or, cut it into cubes and skewer with strawberries for a sweet, crowd-pleasing dessert platter. However you serve it, Easy Yogurt Cake always looks effortlessly charming.
Make Ahead and Storage
Storing Leftovers
Leftover Easy Yogurt Cake keeps well at room temperature for up to 2 days if covered or stored in an airtight container. If you want it to stay extra moist, wrap it in plastic wrap or foil before storing.
Freezing
This cake freezes beautifully! Once completely cooled, wrap individual slices or the whole cake tightly in plastic wrap, then place in a freezer-safe bag. It’ll keep for up to 2 months—just thaw overnight at room temperature when you’re ready to enjoy.
Reheating
If you love your cake slightly warm, just pop a slice in the microwave for 10–15 seconds. It revives the soft crumb and makes it taste freshly baked. Avoid reheating the whole cake at once to prevent drying it out.
FAQs
Can I use Greek yogurt instead of regular yogurt?
Yes! Greek yogurt will make your Easy Yogurt Cake even richer and a little denser. If using full-fat Greek yogurt, you might want to thin it with a tablespoon of milk for a similar consistency to regular yogurt.
What other flavors can I add?
This cake is endlessly adaptable—swap the lemon zest for orange, add a handful of chocolate chips, or stir in a few berries before baking. A teaspoon of almond extract is also a lovely twist.
Can I double the recipe?
Absolutely. Simply double all ingredients and use a 9×13-inch pan or two round pans. Keep an eye on the baking time; it may need a few extra minutes depending on your oven.
Is Easy Yogurt Cake okay for breakfast?
Definitely! With its simple, wholesome ingredients, Easy Yogurt Cake makes a delightful companion to your morning coffee or tea. Try it with a spoonful of yogurt and fresh fruit for a balanced start to your day.
How do I know when the cake is done?
Look for a golden top and a toothpick that comes out clean when inserted into the center. The cake should spring back lightly when gently pressed—if it feels too soft, give it another few minutes.
Final Thoughts
There’s just something about sharing a slice of Easy Yogurt Cake with the people you love that makes even an ordinary day feel special. It’s the kind of recipe you’ll turn to again and again, whether you’re serving guests or treating yourself. Give it a try—you might just find it becomes your new go-to cake!
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Easy Yogurt Cake Recipe
- Total Time: 45 minutes
- Yield: 8 slices 1x
- Diet: Vegetarian
Description
This Easy Yogurt Cake is a moist and tender dessert that combines the tangy flavor of yogurt with a light, fluffy texture. Perfect for a simple yet delicious treat, this French-inspired cake requires minimal ingredients and effort, making it ideal for both beginner and experienced bakers. The subtle lemon zest and vanilla extract add a refreshing aroma and taste, while the dusting of powdered sugar on top gives it a delicate finish.
Ingredients
Wet Ingredients
- 1 cup plain whole milk yogurt
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Optional Ingredients
- Zest of 1 lemon
- Powdered sugar for dusting
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan thoroughly or line it with parchment paper to ensure easy removal of the cake after baking.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the yogurt, granulated sugar, and vegetable oil until the mixture is smooth and homogenous.
- Add Eggs: Incorporate eggs one at a time into the wet mixture, whisking well after each addition to fully combine and create a smooth batter.
- Flavor Base: Stir in the vanilla extract and the lemon zest if using; this will enhance the cake’s aroma and add a subtle citrus brightness.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt within the flour.
- Mix Dry into Wet: Gradually add the dry ingredients to the wet ingredients, gently folding and stirring until just combined to avoid overmixing which can toughen the cake.
- Pour and Smooth: Pour the batter evenly into the prepared cake pan and smooth the top with a spatula to ensure an even bake.
- Bake the Cake: Place the pan in the oven and bake for 30 to 35 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs attached.
- Cool: Allow the cake to cool in the pan for 10 minutes. Then carefully transfer it to a wire rack to cool completely to room temperature.
- Serve: Before serving, optionally dust the top with powdered sugar for a beautiful and sweet finish. Serve alone or with fresh berries, whipped cream, or fruit compote if desired.
Notes
- This cake pairs wonderfully with fresh berries, whipped cream, or a simple fruit compote.
- Greek yogurt can be used for a richer texture but may slightly alter the moisture and consistency of the cake.
- Lemon zest adds a bright, citrus flavor but can be omitted or replaced with orange zest for a different twist.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 18g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 0.5g
- Protein: 5g
- Cholesterol: 55mg
