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Yogurt Cake

A delightful dessert that combines the tangy flavor of yogurt with a simple cake recipe, perfect for snacks, desserts, or breakfast treats.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup plain yogurt
  • 1 cup sugar can be substituted with honey or maple syrup for a healthier version
  • 3 large eggs
  • 1/2 cup vegetable oil can be replaced with a lighter option if desired
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 1/2 cups all-purpose flour can be substituted with whole wheat or gluten-free flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour a cake pan.
  2. In a large bowl, whisk together the yogurt, sugar, eggs, oil, and vanilla extract until smooth.
  3. In another bowl, sift together the flour, baking powder, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Pour the batter into the prepared cake pan and smooth the top.
Baking
  1. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Serving
  1. Serve plain or with fresh fruits like berries, bananas, or peaches. Add a dollop of Greek yogurt for extra creaminess.

Notes

Store the leftover yogurt cake in an airtight container at room temperature for up to three days. For longer storage, wrap slices in plastic wrap and freeze for up to three months. This cake is versatile; consider variations like high-protein options with Greek yogurt or low-carb versions using almond flour.