Yogurt Cake

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Description
This soft, moist cake is made with yogurt, which adds a subtle tang and extra moisture. It’s easy to make, with simple ingredients, and delivers a perfect balance of sweetness and texture — great for any occasion.

Origin
Yogurt cake has roots in Mediterranean and European baking traditions, where yogurt is often used in cakes for its moistening properties and rich flavor. It’s a lighter alternative to heavier butter cakes.

Ingredients Quantity (makes one 8-inch round or loaf cake)

1 cup (240g) plain yogurt (preferably whole milk)
1 cup (200g) granulated sugar
3 large eggs, room temperature
½ cup (120ml) vegetable oil or melted butter
1½ teaspoons vanilla extract
1½ cups (180g) all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
Zest of 1 lemon (optional for extra flavor)

Ingredients Optional
1 tablespoon lemon juice for a citrusy touch
Vanilla bean paste for a richer vanilla flavor
Chopped fruit or berries mixed into the batter
A drizzle of glaze or powdered sugar on top
A dash of cinnamon or nutmeg for warmth

Instruction
Preheat oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or loaf pan.

In a large bowl, whisk together yogurt, sugar, eggs, oil (or butter), and vanilla extract until smooth and combined.

In a separate bowl, sift together flour, baking powder, salt, and lemon zest (if using). Gradually add the dry ingredients to the wet ingredients, folding gently until combined. Don’t overmix.

Pour the batter into the prepared pan and smooth the top.

Bake for 30–40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown. Check after 30 minutes — if the top is browning too quickly, cover with foil and continue baking.

Let the cake cool in the pan for 10–15 minutes before transferring it to a wire rack to cool completely.

Tips for Success
Use full-fat yogurt for the best texture and flavor.
If your batter is too thick, add a little milk or water to loosen it up.
For extra lightness, sift your dry ingredients before adding them to the wet mix.
Let the cake cool completely before serving for the best texture.

Recommendation
Serve with fresh whipped cream, a dusting of powdered sugar, or berries on top. It’s great for breakfast, afternoon tea, or as a light dessert. You can even toast slices and spread with butter for a delicious snack.

Nutrition (Per slice, approx. 10 slices)
Calories: 250–280 kcal
Fat: 14–16g
Carbohydrates: 28–32g
Protein: 4–5g
Sugar: 18–22g
Cholesterol: 40–60mg
Sodium: 150–180mg

Would you like to make a gluten-free version, add a chocolate swirl, or try a baked yogurt version next? Let me know!

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