Yogurt Cake
This yogurt cake recipe is the perfect option when you’re looking for something simple, sweet, and homemade to enjoy with your family.
I was craving something sweet but not decadent so when I stumbled upon this yogurt cake recipe from Simply Recipes I decided to make it–it also helped that I had all of the ingredients already on hand. I topped this tender and delicious cake with powdered sugar but it would also be wonderful with some roasted strawberries or whipped cream on top too.
How to Make a Yogurt Cake
Preheat the oven to 350 degrees. Grease a 9-inch loaf pan lightly with cooking spray and line it with parchment paper, leaving about a 1-inch overhang on the long sides.
Whisk together the eggs and sugar until light yellow and smooth, about 2 minutes. Add the yogurt, oil, and vanilla extract then whisk until creamy and smooth, about 1 minute.
Stir together the flour, baking powder, and salt until well combined. Gradually add the dry ingredients to the wet ingredients and stir with a rubber spatula until just combined and the flour is incorporated. Don’t overmix. Pour into the prepared loaf pan.
Bake for 40-45 minutes, rotating halfway through the baking time, or until a tester inserted in the center comes out clean.
Transfer the pan to a cooling rack and let cool for 15 minutes before using the parchment paper to lift the cake out of the pan and onto a wire cooling rack to cool completely.
Dust with powdered sugar once it has cooled completely then slice and serve. Enjoy.
Equipment
- 9-inch Loaf Pan
Ingredients
- 2 large eggs, at room temperature
- ¾ cup white sugar
- 1 cup Greek yogurt **Regular yogurt works well too
- ½ cup vegetable oil **Coconut or canola oil work well too
- 1 tsp vanilla extract
- 1½ cups flour
- 2 tsp baking powder
- ½ tsp kosher salt
- Powdered sugar, for dusting
Instructions
- Preheat the oven to 350 degrees. Grease a 9-inch loaf pan lightly with cooking spray and line it with parchment paper, leaving about a 1-inch overhang on the long sides.
- Whisk together the eggs and sugar until light yellow and smooth, about 2 minutes. Add the yogurt, oil, and vanilla extract then whisk until creamy and smooth, about 1 minute.
- Stir together the flour, baking powder, and salt until well combined. Gradually add the dry ingredients to the wet ingredients and stir with a rubber spatula until just combined and the flour is incorporated. Don't overmix.
- Pour into the prepared loaf pan and bake for 40-45 minutes, rotating halfway through the baking time, or until a tester inserted in the center comes out clean.
- Transfer the pan to a cooling rack and let cool for 15 minutes before using the parchment paper to lift the cake out of the pan and onto a wire cooling rack to cool completely.
- Dust with powdered sugar once it has cooled completely then slice and serve. Enjoy.
The yoghurt cake turned out bakery perfect, Pam. The crumb looks just as tender and smooth as a butter cake. Excellent!
Nice to have something easy to whip up when your sweet tooth kicks in.
Really, really terrific looking cake. I want some. 🙂
Beautiful. The cake looks light and moist.
Pam, your yogurt loaf cake looks amazing! Love, love cakes like this one. Yogurt is always a great addition. Thanks for sharing.
Velva