Yoghurt Cake
Soft, moist, and effortlessly simple, this Yoghurt Cake is the perfect dessert for those who crave a light yet flavorful treat. Made with creamy plain yoghurt, a hint of vanilla, and optional lemon zest for a citrusy flair, this cake boasts a tender crumb and melts in your mouth. Ideal for beginner bakers, this one-bowl recipe requires just 15 minutes of prep time and minimal cleanup, delivering bakery-quality results with ease. Its natural sweetness is beautifully balanced with a subtle tang from the yoghurt, making it a versatile cake for any occasion—dust it with powdered sugar for a classic finish or pair it with fresh berries and whipped cream for a more indulgent serving. Perfect for an afternoon tea or as a crowd-pleaser at your next gathering, this yoghurt cake is a must-try for lovers of simple, homemade desserts.
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Recipe Information
Ingredients
- 245 grams Plain yoghurt
- 250 grams All-purpose flour
- 200 grams Granulated sugar
- 120 ml Vegetable oil
- 3 pieces Large eggs
- 1.5 teaspoons Baking powder
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Salt
- 1 teaspoon Lemon zest (optional)
- 2 tablespoons Powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 175°C (350°F). Grease and flour a 9-inch (23 cm) round cake pan, or line it with parchment paper for easier cake release.
In a large mixing bowl, whisk together the yoghurt, granulated sugar, and vegetable oil until smooth and well combined.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and optional lemon zest for extra flavor.
In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Avoid overmixing to keep the cake tender.
Pour the batter into the prepared cake pan and smooth the top with the back of a spoon or spatula.
Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
Once the cake has cooled, dust with powdered sugar for a simple garnish if desired.
Slice and serve the yoghurt cake on its own or with a dollop of whipped cream or fresh berries for an added treat.
Nutrition Facts
Calories |
3019 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.5 g | 169% | |
| Saturated Fat | 25.1 g | 126% | |
| Polyunsaturated Fat | 68.2 g | ||
| Cholesterol | 589 mg | 196% | |
| Sodium | 2240 mg | 97% | |
| Total Carbohydrate | 424.4 g | 154% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 227.6 g | ||
| Protein | 52.4 g | 105% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 419 mg | 32% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 868 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
