Easy Yogurt Cake Recipe

Introduction

This easy yogurt cake is a moist and tender treat perfect for any occasion. Its simple ingredients come together quickly to create a light, flavorful loaf with a hint of lemon and a delightful jam glaze.

Ingredients

• 1 cup (250g) plain yogurt
• 2 leveled cups (250g) all-purpose flour or light spelt flour (or a mix of both)
• 1/2 cup (100g) white or unrefined cane sugar
• 1/2 scant cup (approx 80g) vegetable oil (canola oil recommended)
• 2 eggs, at room temperature
• 2 tsp baking powder
• 1/2 tsp vanilla essence
• Zest of 1-2 lemons
• 1 pinch salt
• 3 tbsp apricot or orange jam (for glazing)

Instructions

1. Step 1: Preheat the oven to 350°F (180°C) and position the rack in the middle of the oven.
2. Step 2: Grease a 9x5x2.5 inch loaf pan with butter, cooking spray, or line it with parchment paper (no need to grease if using parchment).
3. Step 3: In a large bowl, beat the eggs and sugar together. Add the vegetable oil, lemon zest, and vanilla essence, mixing well.
4. Step 4: Stir in the yogurt (not very cold) until the mixture is smooth and well combined.
5. Step 5: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to the wet ingredients, folding gently until just combined.
6. Step 6: Pour the batter into the prepared loaf pan and smooth the surface with a spatula.
7. Step 7: Bake for 35-40 minutes, or until a skewer inserted into the center comes out clean.
8. Step 8: Remove the cake from the oven and let it cool on a wire rack. Optionally, warm the apricot or orange jam slightly and brush it over the top for a shiny glaze and extra flavor.

Tips & Variations

• For a dairy-free version, use coconut yogurt and a neutral vegetable oil.
• Mixing half all-purpose flour and half spelt flour adds a pleasant texture and slight nuttiness.
• The lemon zest can be substituted with orange or lime zest for a different citrus flavor.
• Try adding a handful of blueberries or chopped nuts to the batter before baking for extra texture.

Storage

Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. To refresh, warm slices slightly in a toaster oven or microwave before serving. The glaze may lose some shine when refrigerated but the flavor remains delicious.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use Greek yogurt instead of plain yogurt?

Yes, Greek yogurt works well in this recipe, but it may make the cake slightly denser. Adjust the oil slightly if the batter feels too thick.

Is it possible to make this cake gluten-free?

To make a gluten-free version, use a gluten-free flour blend designed for baking. Be sure it contains xanthan gum or add it separately to help with texture and structure.

Easy Yogurt Cake Recipe

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★★★★★

4.6 from 363 reviews

This Easy Yogurt Cake is a moist, tender, and simple dessert perfect for any occasion. Made with basic pantry staples like yogurt, flour, eggs, and a hint of lemon zest, it delivers a delicate flavor and light texture. The cake is baked in a loaf pan and can be enjoyed plain or with a fruity jam glaze for added sweetness and shine.

• Author: Anna
• Prep Time: 15 minutes
• Cook Time: 35-40 minutes
• Total Time: 50-55 minutes
• Yield: 1 loaf cake (about 8–10 servings) 1x
• Category: Dessert
• Method: Baking
• Cuisine: European
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup (250gr) plain yogurt
• 1/2 scant cup (approx 80gr) vegetable oil (canola oil recommended)
• 2 eggs, at room temperature
• 1/2 Tsp vanilla essence
• Zest of 1–2 lemons

Dry Ingredients

• 2 leveled cups (250gr) all-purpose flour or light spelt flour (can be mixed)
• 1/2 cup (100gr) white or unrefined cane sugar
• 2 tsp baking powder
• 1 pinch salt

For Glazing (Optional)

• 3 Tbsp apricot or orange jam

Instructions

1. Preheat the oven: Set your oven to 350°F (180°C) and position the rack in the middle to ensure even baking.
2. Prepare the pan: Grease a 9x5x2.5 inch loaf pan with butter or cooking spray. Alternatively, line it with parchment paper to avoid greasing.
3. Mix wet ingredients: In one bowl, whisk together eggs and sugar until combined. Add oil, lemon zest, and vanilla essence, mixing well. Then add the yogurt (preferably not very cold) and stir until the batter is smooth and uniform.
4. Combine dry ingredients: In a separate bowl, whisk the flour, baking powder, and salt together to evenly distribute the leavening agent and salt.
5. Mix wet and dry: Gradually add the dry ingredients to the wet batter, stirring gently until just combined to avoid overmixing which can toughen the cake.
6. Transfer batter: Pour the batter into the prepared loaf pan and smooth the surface for even baking.
7. Bake the cake: Place the pan in the preheated oven and bake for 35-40 minutes. Test doneness by inserting a skewer into the center — it should come out clean.
8. Cool the cake: Once baked, remove from the oven and transfer to a wire rack to cool completely.
9. Optional glazing: Warm apricot or orange jam slightly and brush it over the top of the cooled cake to add shine and a burst of flavor before serving.

Notes

• You can use all-purpose or spelt flour. Mixing both yields a pleasant texture.
• The yogurt should be at least room temperature to blend smoothly with other ingredients.
• Lemon zest adds a fresh citrus note – adjust the amount to your taste.
• Glazing with warm jam is optional but highly recommended for an attractive finish and extra flavor.
• Make sure not to overmix the batter once the flour is added to keep the cake light and tender.

Keywords: Yogurt Cake, Easy Cake, Lemon Zest Cake, Moist Cake, Loaf Cake, Simple Dessert, Homemade Cake