Fluffy Yogurt Cake
Light, tender, and wonderfully moist, this yogurt cake is the kind of effortless bake that always disappears fast. Ready in under an hour using everyday pantry staples, it requires no electric mixer — just a bowl and a whisk. A generous dusting of cinnamon sugar on top makes every slice utterly irresistible.
🛒 Ingredients
12 servings
- 4 large eggs
- 1 cup (250 g) plain yogurt
- ½ cup (120 ml) sunflower or canola oil
- 1½ cups (300 g) granulated sugar
- 2 cups (250 g) all-purpose flour
- 1 tablespoon baking powder
- 1 pinch of salt
- 2 tablespoons unsalted butter, melted (for topping)
- 2 tablespoons cinnamon sugar or shredded coconut (for topping)
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Directions
- 1
Preheat your oven to 350 °F (180 °C). Grease a 10-inch bundt pan or 9-inch round cake pan and dust lightly with flour.
- 2
In a large bowl, whisk the eggs and sugar together for about 2 minutes until the mixture turns pale and slightly foamy.
- 3
Stir in the yogurt and oil until fully combined.
- 4
Sift in the flour, baking powder, and salt, then fold gently until you have a smooth, lump-free batter — do not overmix.
- 5
Pour the batter into the prepared pan and bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- 6
While still warm, brush the surface with melted butter and sprinkle generously with cinnamon sugar or shredded coconut.
💡 Chef's Tip
Let the cake rest for 10 minutes before unmolding. It stays perfectly moist for up to 3 days stored under a cake dome at room temperature.
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Same category — Desserts
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