Description

This Yogurt Cake boasts a tender crumb, a whisper of vanilla, and a moist, custardy texture. It’s a humble yet unforgettable treat that gets even better over time.

Ingredients

Scale

1 ½ cups (190g) all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup (245g) plain yogurt (full-fat recommended)
¾ cup (150g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup (120ml) vegetable oil (or melted butter)
1 tablespoon lemon zest (optional)
Optional for serving: powdered sugar, fresh berries, whipped cream

Instructions

Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, whisk yogurt, sugar, and eggs until smooth. Stir in vanilla extract and lemon zest if using. Whisk in oil slowly.
Gently fold dry ingredients into wet ingredients until just combined.
Pour batter into prepared pan and smooth the top.
Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Dust with powdered sugar, top with berries, or serve plain.

Notes

For best texture, use full-fat yogurt and room-temperature ingredients. Variations include folding in fresh berries, chocolate chips, or nuts. A light syrup of sugar and lemon juice can be brushed over the warm cake for extra moisture and fragrance.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 18g
Sodium: 170mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1g
Protein: 5g
Cholesterol: 40mg

Keywords: yogurt cake, easy cake, nostalgic dessert, vanilla cake, simple baking