Yogurt Cake
About This Dish
This is the cake I make when I want something that feels fancy but doesn't require me to be a pastry chef. The yogurt keeps it moist and adds this subtle tang that cuts through the sweetness. I first had something like this at a friend's house, and I couldn't stop thinking about it. It's not too sweet, it's not too heavy, and it's the kind of thing you can have for breakfast without feeling guilty. The best part? It's almost impossible to mess up. Even if you overmix it a bit or forget to measure exactly, it still comes out good. I've made this for birthdays, for Sunday brunch, for no reason at all—it's just that reliable.
Flavors
Nutrition Information
Ingredients
- All-purpose flour
- Greek yogurt
- Sugar
- Eggs
- Vegetable oil
- Vanilla extract
- Baking powder
- Baking soda
- Salt
- Lemon zest (optional)
Instructions
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1
Preheat your oven to 350°F (175°C). Grease and flour a loaf pan or round cake pan.
-
2
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside.
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3
In another bowl, beat the eggs and sugar together until they're pale and fluffy. This takes a few minutes, but it's worth it—it makes the cake lighter.
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4
Add the yogurt, oil, and vanilla extract. Mix until everything is combined, but don't overmix.
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5
Gradually add the dry ingredients to the wet ingredients. Fold them in gently—you want everything combined, but you don't want to beat all the air out.
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6
If you're using lemon zest, fold it in now. It adds a nice brightness.
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7
Pour the batter into your prepared pan and smooth the top.
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8
Bake for 40-50 minutes, or until a toothpick inserted in the center comes out clean. The top should be golden brown.
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9
Let it cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely.
Cooking Tips
- Don't skip the step of beating the eggs and sugar. It seems like extra work, but it really does make a difference in the texture.
- Use full-fat Greek yogurt if you can. It makes the cake richer and more moist.
- The cake is done when it springs back when you touch it, or when a toothpick comes out clean. Don't overbake it, or it'll be dry.
- This cake keeps well for a few days if you wrap it tightly. It's actually better the next day, after the flavors have melded.
Quick Summary
Mix yogurt, eggs, sugar, and oil, then fold in flour and baking powder. Bake until golden and let cool before serving.
