Introduction
Yogurt cake is a humble, everyday dessert that relies on yogurt to keep the crumb moist and tender. It's forgiving, uses pantry staples, and adapts to your taste with simple changes.
Ingredients
- 1 cup plain yogurt (240 g)
- 3/4 cup granulated sugar (150 g)
- 2 large eggs
- 1/2 cup neutral oil (120 ml)
- 1 1/2 cups all-purpose flour (190 g)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Optional: zest of 1 lemon or orange; 1 tablespoon lemon juice
Method
- Preheat oven to 350°F (180°C). Grease a 9x5-inch loaf pan or line with parchment.
- In a large bowl, whisk eggs and sugar until pale and slightly thick.
- In another bowl, whisk together yogurt, oil, vanilla, and citrus zest (if using).
- Add the yogurt mixture to the egg mixture and stir until combined.
- Sift flour with baking powder and salt; fold into wet ingredients until just combined. Do not overmix; a few small lumps are fine.
- Pour batter into prepared pan and smooth the top.
- Bake for about 40-50 minutes for loaf, or 25-30 minutes if using a smaller pan; start checking at the 35-minute mark with a toothpick. It should come out with a few moist crumbs.
- Let the cake cool in the pan for 10 minutes, then transfer to a rack to cool completely. If desired, glaze or dust with powdered sugar.
Variations
- Citrus yogurt cake: use lemon or orange zest and a light citrus glaze.
- Vanilla bean yogurt cake: replace vanilla extract with vanilla bean seeds for a deeper flavor.
- Chocolate-swirl yogurt cake: sift in 2 tablespoons cocoa powder with the flour; or fold in 1/2 cup chocolate chips.
- Berry-studded: fold in 1 cup fresh berries or chopped fruit, lightly tossed with a teaspoon of flour to prevent sinking.
- Gluten-free option: use a 1-to-1 gluten-free flour blend; ensure baking powder is gluten-free.
- Dairy-free: use plant-based yogurt and an equal amount of oil.
Tips for success
- Temperature matters: room-temperature eggs mix more easily with yogurt and oil.
- Don’t overmix: once flour is added, mix just until you no longer see dry pockets.
- Pan choice affects texture: a loaf pan yields a compact crumb; a round or square pan can yield a more cake-like texture.
- Avoid overbaking: check for doneness around the 35-minute mark for smaller pans and 40-50 minutes for loaf.
- If the top browns too quickly, cover loosely with foil partway through baking.
Conclusion
Yogurt cake is a dependable, flexible recipe that yields a moist, tender crumb with minimal effort. Its simple base invites gentle tweaks, making it perfect for a cozy afternoon treat or a dessert to share with friends and family.