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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.

Yogurt Cake

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.

Yogurt Cake

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.

Yogurt Cake

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.

Yogurt Cake

Dust with powdered sugar once it has cooled completely then slice and serve. Enjoy.

Yogurt Cake

Yogurt Cake

Yogurt Cake

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Course: Dessert
Cuisine: American
Servings: 12
Author: Pam - For the Love of Cooking / Original by Simply Recipes

Equipment

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
  • 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.
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5 Comments

  1. Pam, your yogurt loaf cake looks amazing! Love, love cakes like this one. Yogurt is always a great addition. Thanks for sharing.

    Velva