Yogurt Cake is a wonderfully light, moist, and easy cake made with simple pantry ingredients. Loved for its tender crumb and subtle sweetness, this cake is perfect for breakfast, afternoon tea, or a simple dessert. It’s often called a “measure-cup cake” because it’s traditionally made using a yogurt cup to measure all the ingredients, making it almost foolproof.
Whether you’re a beginner baker or just want a no-fuss homemade cake, this yogurt cake is a timeless favorite.
Why You’ll Love This Recipe
- Super Easy – No mixer required
- Soft & Moist – Perfect texture every time
- Budget-Friendly – Simple, everyday ingredients
- Versatile – Add fruit, citrus, or chocolate
- Beginner-Friendly – Great first cake recipe
- Perfect Anytime – Breakfast, snack, or dessert
Preparation and Cooking Time
- Prep Time: 10 minutes
- Bake Time: 35–40 minutes
- Total Time: About 50 minutes
Ingredients
- 1 cup plain yogurt (125 g yogurt cup works perfectly)
- 2 cups all-purpose flour
- 1 cup sugar
- ½ cup vegetable oil
- 3 large eggs
- 2 tsp baking powder
- 1 tsp vanilla extract
- Pinch of salt
- Optional: lemon zest, orange zest, chocolate chips
Step-by-Step Instructions
- Preheat Oven:
Preheat oven to 350°F (175°C). Grease and flour a loaf or round cake pan. - Mix Wet Ingredients:
In a bowl, whisk yogurt, sugar, eggs, oil, and vanilla until smooth. - Add Dry Ingredients:
Add flour, baking powder, and salt. Mix gently until just combined. - Customize (Optional):
Fold in lemon zest, fruit, or chocolate chips if using. - Bake:
Pour batter into prepared pan and bake for 35–40 minutes, until a toothpick comes out clean. - Cool & Serve:
Let cool slightly before removing from the pan. Slice and enjoy.
How to Serve
- Simple: Dust with powdered sugar
- Breakfast Style: Serve with coffee or tea
- Dessert: Add whipped cream or fruit
- Kids’ Favorite: Spread with jam or chocolate spread
Additional Tips
- Do not overmix to keep the cake tender
- Full-fat yogurt gives the best texture
- Oven times may vary, check early
- Cake tastes even better the next day
Variations
- Lemon Yogurt Cake: Add lemon zest and juice
- Orange Yogurt Cake: Use orange zest
- Chocolate Chip Yogurt Cake: Fold in chips
- Marble Version: Swirl cocoa batter into the mix
Storage & Freezing
- Room Temperature: Up to 3 days (covered)
- Refrigerate: Up to 5 days
- Freeze: Up to 2 months (wrap well)
- Reheat: Lightly warm slices if desired
Special Equipment
- Mixing bowl
- Whisk or spoon
- Cake pan
- Oven
Frequently Asked Questions
Can I use flavored yogurt?
Yes, vanilla or lemon yogurt works well.
Can I replace oil with butter?
Yes, use melted butter in the same amount.
Is this cake very sweet?
It’s lightly sweet and easy to adjust.
Can I make it gluten-free?
Yes, use a 1:1 gluten-free flour blend.
Conclusion
Yogurt Cake is proof that the simplest recipes are often the best. Soft, moist, and endlessly adaptable, this cake is a reliable go-to for everyday baking and cozy moments.
