Easy Yogurt Cake is a simple yet elegant dessert that combines creamy yogurt with basic baking ingredients to create a moist, tender crumb and a light, delicate flavor. It’s one of those foolproof recipes that anyone can make — no mixer required and no fancy ingredients needed.
Easy Yogurt Cake:
This cake is beloved for its versatility. It can be served plain with a dusting of powdered sugar, glazed with citrus syrup, or layered with fruits and whipped cream. Perfect for tea time, breakfast, or dessert, this soft and golden cake brings a touch of French simplicity to your kitchen.
History of Yogurt Cake:
The Yogurt Cake (known as Gâteau au yaourt in French) has humble roots in French home kitchens. Traditionally, it was one of the first cakes children learned to bake, using the yogurt container itself as a measuring cup — a true “cupcake” of sorts! Its origin is linked to post-war Europe, where accessible ingredients like yogurt became common in baking. Over time, this effortless cake became a staple across Europe and beyond for its moist texture and delightful tang.
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Easy Yogurt Cake
Ingredients
- 1 cup plain yogurt (preferably whole milk yogurt)
- ¾ cup sugar
- 3 large eggs
- ½ cup vegetable oil (or melted butter)
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- Zest of 1 lemon or orange (optional)
- Pinch of salt
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C). Grease and flour an 8-inch round or loaf pan.
- Mix Wet Ingredients: In a large bowl, whisk together yogurt, sugar, eggs, oil, and vanilla extract until smooth.
- Add Dry Ingredients: Sift in flour, baking powder, and salt. Gently fold until just combined — do not overmix.
- Flavor It (Optional): Stir in lemon or orange zest for a citrusy aroma.
- Bake: Pour batter into the prepared pan and bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow to cool in the pan for 10 minutes, then transfer to a rack. Serve plain, dusted with sugar, or with fresh fruit and cream.
Notes
- Whole milk yogurt provides the richest flavour and texture.
- Avoid overmixing the batter for a tender crumb.
- You can use Greek yogurt for a denser, richer texture.
- Substitute part of the flour with almond flour for a nutty flavor.
- The cake pairs wonderfully with honey, jam, or lemon glaze.
Tips for Yogurt:
- Use room-temperature ingredients for a smooth batter.
- For a fruity twist, add blueberries, raspberries, or diced apples to the batter.
- Replace vanilla with almond extract for a unique flavor.
- To keep the cake moist, wrap it tightly once cooled.
- Serve with coffee, tea, or a scoop of vanilla ice cream for a delightful treat.
FAQs for Cake:
Q: Can I use flavored yogurt?
Yes, but reduce the added sugar slightly since flavored yogurt is usually sweetened.
Q: Can I make this cake gluten-free?
Absolutely. Substitute the flour with a 1:1 gluten-free baking mix.
Q: Can I make it dairy-free?
Yes, use a dairy-free yogurt (like coconut or almond yogurt) and oil instead of butter.
Q: How do I store the cake?
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
Q: Can I freeze yogurt cake?
Yes, wrap slices individually and freeze for up to 2 months. Thaw at room temperature before serving.
Conclusion:
Easy Yogurt Cake is a timeless recipe that proves simplicity is the key to perfection. With just a few pantry staples, you can create a moist, fluffy, and beautifully aromatic cake that delights every time. Whether enjoyed plain or dressed up with fruit and glaze, it’s a treat that fits every occasion — effortless, elegant, and utterly delicious.