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Simple Yogurt Cake

This yogurt cake is a tender, moist dessert made with pantry staples like yogurt, flour, sugar, and eggs. It combines tangy and sweet flavors, resulting in a light, fluffy crumb with a golden top. Perfect for spontaneous baking, it can be served plain or dressed up with fruit or a dusting of powdered sugar.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 8
Course: Main Course
Cuisine: French
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup plain yogurt full-fat is best
  • 1 cup granulated sugar
  • 3 large eggs
  • ½ cup neutral vegetable oil
  • 1¾ cups all-purpose flour
  • 1 tsp baking powder ensure it's fresh
  • 1 tsp vanilla extract or almond extract

Equipment

  • Cake pan
  • Parchment paper
  • Mixing bowls
  • Whisk
  • Spatula
  • Cooling rack

Method
 

  1. Preheat your oven to 180°C (350°F). Line a 20cm (8-inch) round cake pan with parchment paper for easy removal.
  2. In a large mixing bowl, whisk together the yogurt, sugar, and eggs until the mixture is smooth and slightly frothy, about 2 minutes. This creates a tangy, creamy base.
  3. Pour in the vegetable oil and gently whisk until fully incorporated, resulting in a shiny, smooth batter.
  4. Sift the flour and baking powder into the wet mixture to prevent lumps. Fold gently with a spatula until just combined; do not overmix to keep the cake tender.
  5. Add the vanilla extract and give the batter a final gentle fold to evenly distribute the flavor.
  6. Pour the batter into the prepared pan, smoothing the top with a spatula. Lightly tap the pan on the counter to settle the batter and release any air bubbles.
  7. Bake in the preheated oven for 30–35 minutes, until the top is golden, the edges pull slightly from the pan, and a toothpick inserted in the center comes out clean.
  8. Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a cooling rack and allow it to cool completely, which helps set the crumb and prevents cracking.
  9. Once cooled, slice the cake and serve plain or dusted with powdered sugar, or topped with fresh fruit for extra brightness.

Notes

Use room temperature ingredients for the best batter consistency. Avoid overmixing to keep the cake light and tender. This cake is perfect for spontaneous baking and can be dressed up easily.