Yogurt Cake
Delightfully moist and irresistibly tender, this Yogurt Cake is a simple yet sophisticated dessert that brings homemade comfort to your table. Made with plain unsweetened yogurt, this recipe delivers a light and fluffy texture with a subtle tangy sweetness that perfectly balances its flavors. Requiring just a handful of pantry staples—flour, sugar, eggs, and vegetable oil—this foolproof cake comes together effortlessly in under an hour, making it an ideal choice for busy weekdays or last-minute entertaining. A touch of vanilla extract adds a warm, aromatic note, while the optional powdered sugar dusting gives it a charming, elegant finish. Serve it as is, with a dollop of whipped cream, or paired with fresh fruit for a versatile dessert or teatime treat that everyone will adore. Perfect as a beginner-friendly bake and a crowd-pleasing classic, this Yogurt Cake is destined to become a go-to in your recipe collection.
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Recipe Information
Ingredients
- 210 g All-purpose flour
- 150 g Granulated sugar
- 245 g Plain unsweetened yogurt
- 120 ml Vegetable oil
- 3 large Eggs
- 10 g Baking powder
- 5 ml Vanilla extract
- 1 pinch Salt
- 10 g Powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 180°C (350°F) and grease a 9-inch (23 cm) round cake pan. Line the bottom with parchment paper for easy removal.
In a large mixing bowl, combine the plain yogurt, sugar, and eggs. Whisk together until smooth and well-blended.
Gradually add the vegetable oil to the mixture while whisking continuously to create a uniform emulsified batter.
Sift the all-purpose flour and baking powder into the wet ingredients. Add a pinch of salt and stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix.
Stir in the vanilla extract for a hint of sweetness and flavor.
Pour the batter into the prepared cake pan, spreading it evenly with a spatula.
Bake the cake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
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.
Optional: Once the cake has cooled, dust the top with powdered sugar for a decorative finish.
Slice and serve the yogurt cake plain or with a dollop of whipped cream or fresh fruit on the side. Enjoy!
Nutrition Facts
Calories |
343 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.9 g | 20% | |
| Saturated Fat | 2.9 g | 15% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 215 mg | 9% | |
| Total Carbohydrate | 42.6 g | 15% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 21.2 g | ||
| Protein | 7.3 g | 15% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 44 mg | 3% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 100 mg | 2% | |
*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.
