This simple yogurt cake is everything you want in a homemade dessert: moist, fluffy, and delightfully light. Made with basic pantry staples and no fancy equipment, it comes together in just minutes and bakes up into a golden, tender cake that’s perfect for any occasion. Whether served plain, dusted with powdered sugar, or topped with fruit and cream, this cake is a versatile crowd-pleaser that never fails.
Preparation time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes
Yield: 1 (9-inch round) cake
Cuisine: European-inspired classic cake
Ingredients
-
1 cup plain yogurt
-
¾ cup sugar
-
½ cup vegetable oil
-
3 large eggs
-
1 ½ cups all-purpose flour
-
2 tsp baking powder
-
½ tsp salt
-
1 tsp vanilla extract
-
Zest of 1 lemon (optional)
Step-by-Step Cooking Directions
-
Preheat the Oven
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or oil, or line the bottom with parchment paper for easier removal. -
Combine Wet Ingredients
In a large bowl, whisk together the yogurt, sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth, creamy, and well combined. This is the base of your cake, and the yogurt helps keep everything moist. -
Combine Dry Ingredients
In a separate bowl, mix the flour, baking powder, salt, and lemon zest (if using). Whisk briefly to ensure even distribution of the leavening agents and zest. -
Combine Wet and Dry Ingredients
Gradually add the dry ingredients into the wet ingredients, stirring gently with a spatula or whisk. Mix until just combined—do not overmix, as this can make the cake dense. -
Transfer to Pan
Pour the batter into your prepared cake pan. Use a spatula to smooth the top so it bakes evenly. -
Bake the Cake
Place the pan in the preheated oven and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. The top should be lightly golden and spring back when touched. -
Cool and Serve
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Serve plain, dusted with powdered sugar, or topped with fresh berries or whipped cream.
Nutritional Information (Per slice, based on 10 slices)
-
Calories: 230
-
Total Fat: 10g
-
Saturated Fat: 2g
-
Cholesterol: 55mg
-
Sodium: 150mg
-
Carbohydrates: 30g
-
Sugar: 15g
-
Protein: 4g
Note: Nutritional values are estimates and can vary based on specific ingredients used.
The Origins and Popularity of the Recipe
The yogurt cake is a staple in many European households, particularly in France, where it’s affectionately called gâteau au yaourt. It’s often the first cake children learn to bake with their parents because it’s so simple and forgiving. Traditionally, the ingredients are measured using the yogurt container itself, making it incredibly accessible. The result is a moist, tender cake with a subtle tang from the yogurt that pairs beautifully with fruit, tea, or coffee. It has since become a favorite worldwide thanks to its simplicity and versatility.
Reasons Why You’ll Love the Recipe
-
One-bowl batter and minimal cleanup
-
No electric mixer needed—just a whisk and a spoon
-
Super moist texture thanks to yogurt
-
Versatile base—can be dressed up or served plain
-
Easy to adapt for different flavors and dietary needs
-
Kid-friendly and a great first cake to bake
-
Perfect for any occasion—breakfast, snack, dessert, or brunch
Health Benefits
While this is still a dessert, it offers a few more nutritious benefits than your average cake:
-
Yogurt provides protein, calcium, and probiotics
-
Eggs add complete protein and vitamin D
-
No butter needed—vegetable oil keeps it moist without saturated fat
-
Lemon zest (if used) adds antioxidants and a natural burst of flavor
Serving Suggestions
-
Dust with powdered sugar for a quick, elegant finish
-
Top with fresh berries or sliced fruit and a dollop of whipped cream
-
Serve with coffee or tea for a cozy afternoon snack
-
Add a lemon glaze or fruit compote to dress it up for guests
-
Pair with a scoop of vanilla ice cream for a decadent dessert
Cooking Tips
-
Use room temperature ingredients for best texture and even mixing
-
Don’t overmix the batter—stir until ingredients are just combined
-
To check doneness, insert a toothpick into the center; it should come out clean
-
Cool completely before slicing to keep the cake from crumbling
-
Want a fluffier cake? Use cake flour instead of all-purpose flour
Variations to Try
-
Lemon Yogurt Cake: Add extra zest and a lemon glaze
-
Berry Yogurt Cake: Fold in 1 cup of fresh or frozen berries before baking
-
Almond Yogurt Cake: Substitute ½ cup of flour with almond flour
-
Coconut Yogurt Cake: Use coconut yogurt and fold in shredded coconut
-
Chocolate Yogurt Cake: Add ¼ cup cocoa powder and chocolate chips
-
Spiced Yogurt Cake: Add cinnamon, nutmeg, or cardamom for a warm twist
-
Gluten-free version: Use a 1:1 gluten-free flour blend
Conclusion
Simple yogurt cake is more than just an easy recipe—it’s a reliable go-to that you’ll come back to again and again. With a moist crumb, gentle sweetness, and a refreshing tang from the yogurt, it’s the kind of cake that works for any time of day. Whether you serve it plain or dressed up, it always impresses with its texture and flavor. Perfect for bakers of all skill levels and endlessly customizable, this yogurt cake is sure to become a favorite in your kitchen.
10 Comprehensive FAQ Section
1. Can I use Greek yogurt instead of plain yogurt?
Yes, Greek yogurt works well but will produce a slightly denser cake. You may want to thin it slightly with a tablespoon of milk.
2. Can I use whole wheat flour instead of all-purpose?
You can replace up to half the flour with whole wheat flour. The cake will be slightly more dense and nutty in flavor.
3. Can I make this cake dairy-free?
Absolutely. Use a plant-based yogurt (like almond or coconut) and substitute a neutral oil for the vegetable oil if needed.
4. What can I use instead of vegetable oil?
Melted coconut oil, canola oil, or sunflower oil are all great alternatives.
5. Can I bake this in a loaf pan?
Yes, bake in a greased 9×5 inch loaf pan at the same temperature, but increase the baking time to 40–45 minutes.
6. How long does this cake last?
It stays fresh at room temperature for up to 3 days, or in the refrigerator for up to 5 days. Store in an airtight container.
7. Can I freeze yogurt cake?
Yes! Wrap tightly and freeze for up to 2 months. Thaw at room temperature before serving.
8. Can I make this cake without eggs?
Yes. Substitute each egg with ¼ cup of unsweetened applesauce or use a commercial egg replacer.
9. What other flavorings can I use instead of lemon zest?
Try orange zest, almond extract, cinnamon, or even cardamom for a different twist.
10. Can I use flavored yogurt?
Yes, but reduce the added sugar slightly if the yogurt is already sweetened. Flavored yogurts can also add fun variations like strawberry, vanilla, or mango.