A yogurt cake is the ultimate blend of convenience and flavor. It’s perfect for busy weekdays or as a light dessert after family dinners. This cake is not just soft and moist; it’s also a sneaky way to boost your family’s calcium intake. The best part? You’ll have delicious smells wafting through your kitchen in no time.
Delightful Yogurt Cake to Savor
A soft and moist yogurt cake that’s perfect for busy weekdays or as a light dessert, boosting your family’s calcium intake.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup plain yogurt (Greek works great)
- 1 cup granulated sugar
- 1 cup self-rising flour
- 2 large eggs
- 1/2 cup vegetable oil (or melted butter for a richer flavor)
- 1 teaspoon vanilla extract
- Zest of 1 lemon (optional for a zesty kick)
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the yogurt, sugar, and eggs, stirring until smooth.
- Gradually add the self-rising flour, mixing until there are no lumps.
- Drizzle in the vegetable oil and vanilla extract, folding gently into the batter.
- Pour the batter into a greased cake pan and smooth the top with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let it cool in the pan for a few minutes before transferring to a wire rack.
Notes
Store in the fridge for up to five days or freeze for up to three months. Reheat slices in the microwave for about 20 seconds.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 50mg
Mastering the Yogurt Cake
Most people get yogurt cake wrong, but I’m here to guide you to perfection with this simple yet delightful recipe. With just a few pantry staples and minimal effort, you can whip up something that feels celebratory for any occasion.
Your Ingredient Lineup
- 1 cup plain yogurt (Greek works great)
- 1 cup granulated sugar
- 1 cup self-rising flour
- 2 large eggs
- 1/2 cup vegetable oil (or melted butter for a richer flavor)
- 1 teaspoon vanilla extract
- Zest of 1 lemon (optional for a zesty kick)
Cooking Method Made Simple
- Preheat your oven to 350°F (175°C). Trust me, this step is crucial for even baking.
- In a mixing bowl, combine the yogurt, sugar, and eggs, stirring until smooth. The yogurt is your secret weapon for moisture.
- Gradually add the self-rising flour, mixing until there are no lumps. Make sure not to overmix; a few small lumps are just fine.
- Drizzle in the vegetable oil and vanilla extract, folding gently into the batter. If you’re adding lemon zest, this is the time.
- Pour the batter into a greased cake pan, smoothing the top with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The edges should be lightly golden, and the cake will bounce back when gently pressed.
- Let it cool in the pan for a few minutes before transferring to a wire rack. It can be hard to resist the aroma, but proper cooling ensures you won’t end up with a mushy bottom when serving.
Nutrition Breakdown
- Serving Size: 1 slice
- Calories: Approximately 210
- Protein: 4 grams
- Carbs: 32 grams
- Fat: 8 grams
- Fiber: 0 grams
This cake is balanced and filling without being heavy; it checks the boxes for a delightful treat.
Serving & Pairing Ideas
This yogurt cake is a blank canvas for your creativity. Serve it warm with a scoop of vanilla ice cream for a cozy dessert, or enjoy it chilled with a dollop of whipped cream for a refreshing touch. It’s also perfect for breakfast—just add fresh fruit and a sprinkle of nuts on top. Pair it with a cup of coffee or your favorite tea; they complement the light sweetness beautifully.
Storage & Reheat Tips
To store, wrap your yogurt cake in plastic wrap and keep it in the fridge for up to five days. If you want to extend its life, you can freeze it for up to three months. To reheat, pop individual slices in the microwave for about 20 seconds, or until warmed through. Alternatively, you can let frozen slices thaw in the fridge overnight.
Smart Tips
- Choose high-quality yogurt for the best flavor. Greek yogurt adds extra richness.
- Experiment with different oils: olive oil offers a nice flavor twist, while coconut oil adds sweetness.
- If you want a more caramelized top, you can sprinkle a tablespoon of sugar on top before baking.
- Don’t skip the cooling step; it’s vital for texture and flavor.
- This cake is a great base for adding fruit, so don’t hesitate to toss in some berries or banana slices for extra yum.
Creative Flavor Twists
- Seasonal: Add a teaspoon of pumpkin spice in the fall, or fold in some mashed pumpkin for a creamy texture.
- Flavor-Forward: For a chocolate twist, replace 1/4 cup of flour with cocoa powder.
- Unexpected: Try swirling in some peanut butter or Nutella before baking for a rich, indulgent surprise.
Quick Questions, Straight Answers
Can I use flavored yogurt for this cake?
Absolutely! Using flavored yogurt can add an extra dimension to the cake. Just adjust the sugar if needed, depending on how sweet the yogurt is.
How do I know when the cake is done?
Stick a toothpick or a cake tester into the center. If it comes out clean or with a few moist crumbs, you’re good to go.
Can I substitute the flour?
You can use all-purpose flour, but if you want to make it gluten-free, try a 1:1 gluten-free blend. Just ensure it contains xanthan gum for better structure.
What’s the best way to serve it?
This cake shines with a light glaze made from powdered sugar and lemon juice or a scoop of fresh fruit on top. A simple dusting of powdered sugar is also a classic way to elevate it.
Now get out there and impress your family with this yogurt cake that’s as easy to bake as it is delicious to eat. Happy baking!