Soft & Fluffy Yogurt Cake
This light and airy yogurt cake is a timeless homemade classic that comes together in minutes with everyday pantry staples. Wonderfully moist with a tender crumb and a hint of lemon, it is equally perfect for afternoon tea, a casual dessert, or a morning treat alongside coffee.
🛒 Ingredients
12 servings
- 1 cup (125 g) plain yogurt
- 1½ cups all-purpose flour, sifted
- 1 cup granulated sugar
- ¼ cup neutral oil (sunflower or canola)
- 3 large eggs
- 2 tsp baking powder
- Zest of 1 lemon
- 1 tsp vanilla extract
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Directions
- 1
Preheat your oven to 350 °F (180 °C). Grease and lightly flour a 9-inch round cake pan or a standard loaf pan.
- 2
In a large bowl, whisk together the eggs and yogurt until the mixture is smooth and creamy.
- 3
Add the sugar, oil, lemon zest, and vanilla extract. Stir well until the sugar begins to dissolve.
- 4
Sift in the flour in two additions, folding gently each time to keep the batter light and free of lumps.
- 5
Sprinkle in the baking powder and fold for about 30 seconds until the batter is smooth and slightly glossy.
- 6
Pour the batter into the prepared pan and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
- 7
Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to finish cooling before slicing.
💡 Chef's Tip
For extra moisture, swap sunflower oil for a mild extra-virgin olive oil. You can also fold in chocolate chips, fresh blueberries, or shredded coconut to customize the flavor.
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