Yogurt cake is a wonderfully simple, light, and moist dessert that’s perfect for busy days or when you’re craving something sweet but not overly indulgent. Loved for its airy texture and subtle tang, this cake is often one of the first recipes learned by beginner bakers — and for good reason. It’s nearly foolproof, customizable, and doesn’t require a mixer or fancy equipment.
In this article, you’ll learn how to make a perfect yogurt cake from scratch, using basic ingredients and easy steps. Whether you enjoy it for breakfast, an afternoon snack, or dessert, this cake will quickly become one of your go-to recipes.
Why Make Yogurt Cake?
Yogurt adds not only moisture to the cake but also tenderness and a slight acidity that enhances the flavor. Plus:
- It’s easy and fast to prepare (done in under 1 hour)
- It doesn’t require butter or heavy cream
- You can mix everything in one bowl
- It pairs well with fruit, jam, glaze, or powdered sugar
- It’s light enough for everyday eating
Basic Yogurt Cake Ingredients
This recipe makes a medium loaf or round cake, with a soft texture and a golden crust.
- 1 cup (245g) plain yogurt (preferably whole milk yogurt)
- 3 eggs (room temperature)
- ¾ cup (150g) granulated sugar
- ½ cup (120ml) vegetable oil (sunflower, canola, or light olive oil)
- 1 ½ cups (180g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- Pinch of salt
- 1 teaspoon vanilla extract
- Zest of 1 lemon (optional but recommended)
Optional Variations
- Use Greek yogurt for a slightly denser, creamier cake
- Swap vanilla for almond or citrus extract for a twist
- Add blueberries or raspberries to the batter before baking
- Top with powdered sugar, lemon glaze, or fresh fruit
Step-by-Step: How to Make Yogurt Cake
1. Preheat the Oven and Prepare the Pan
Preheat your oven to 350°F (175°C). Grease and flour a loaf pan (9×5 inch) or an 8-inch round cake pan. Lining the bottom with parchment paper makes it easier to remove the cake later.
2. Mix the Wet Ingredients
In a large mixing bowl, whisk together the yogurt, eggs, sugar, oil, vanilla, and lemon zest. Whisk until the mixture is smooth and fully combined.
3. Add the Dry Ingredients
Sift in the flour, baking powder, baking soda, and salt. Mix gently with a spatula or whisk just until no dry streaks remain. Do not overmix — this ensures a soft, fluffy texture.
4. Bake
Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 35–45 minutes, or until a toothpick inserted into the center comes out clean.
5. Cool and Serve
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cool, you can dust it with powdered sugar, drizzle glaze, or enjoy it as-is.
Why This Cake Works So Well
Yogurt acts as a multi-purpose ingredient:
- Its acidity activates the baking soda for better rising
- It keeps the cake moist for days
- It gives a subtle tang that balances sweetness
- It’s lighter than butter-based cakes
That means this cake stays soft and tender for longer and has a rich flavor without being heavy or greasy.
Flavor Variations to Explore
Lemon Yogurt Cake
Add 2 tablespoons of lemon juice and extra zest. Drizzle with lemon glaze after baking (powdered sugar + lemon juice).
Vanilla Almond Cake
Add ½ teaspoon almond extract for a sweet, nutty note that pairs beautifully with yogurt.
Berry Yogurt Cake
Fold ½ cup of blueberries or raspberries into the batter, coating them in a little flour beforehand to prevent sinking.
Coconut Yogurt Cake
Use coconut-flavored yogurt and sprinkle shredded coconut on top before baking.
Glaze or Toppings Ideas
- Simple Lemon Glaze: ½ cup powdered sugar + 1–2 tbsp lemon juice
- Honey Yogurt Drizzle: 2 tbsp Greek yogurt + 1 tbsp honey
- Citrus Syrup: Boil equal parts sugar and orange/lemon juice, pour over warm cake
- Jam Spread: Once cool, top slices with your favorite fruit jam for a quick upgrade
Storage and Shelf Life
Yogurt cake stores very well — and some even say it tastes better the next day.
- Room temperature: Keep covered for up to 3 days
- Refrigerator: Store in an airtight container for up to 5 days
- Freezer: Wrap individual slices and freeze for up to 2 months. Thaw overnight or microwave gently
Serving Suggestions
Yogurt cake is incredibly versatile and fits into many moments:
- Morning breakfast with tea or black coffee
- Afternoon snack with fruit
- Dessert with whipped cream or a scoop of vanilla ice cream
- Elegant brunch centerpiece when topped with glaze and berries
It’s also a fantastic make-ahead option for guests, as it stays fresh and moist for days.
Pro Tips for Success
- Use whole milk yogurt for the richest flavor and best texture
- Room temperature eggs and yogurt blend better into the batter
- Don’t skip the salt — even sweet cakes need a little to enhance flavors
- Try baking in muffin tins for yogurt cake cupcakes (bake ~20–22 minutes)
Common Mistakes to Avoid
- Overmixing the batter — stir only until combined to avoid a dense cake
- Using non-fat yogurt — it tends to be too watery and lacks richness
- Overbaking — check early and remove as soon as a toothpick comes out clean
- Adding too many mix-ins — ½ cup is plenty if using fruit or chocolate
Final Thoughts: A Cake for Every Day
Yogurt cake proves that simple ingredients can produce something truly wonderful. It’s light yet satisfying, easy yet elegant, and adaptable to whatever you have on hand. Whether you keep it plain or dress it up with glaze and fruit, this cake delivers every time.
Its soft crumb, moist texture, and gentle tang make it a perfect choice for beginner bakers or anyone looking to bake something quick, wholesome, and delicious. Once you try it, it’ll become a regular in your kitchen rotation — guaranteed.