This creamy yogurt cake is simple, tender, and lightly lemon-scented. It bakes into a soft, moist crumb with a subtle tang from the yogurt. The top browns gently while the inside stays silky. It makes a great breakfast cake, afternoon snack, or a simple dessert. If you like quick yogurt desserts, try this Greek yogurt mug cake for a single-serve option.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Servings: 8 slices
- Difficulty Level: Easy
Nutrition Information
Approximate per serving (1 of 8 slices):
- Calories per serving: 390 kcal
- Protein: 7 g
- Carbohydrates: 51 g
- Fat: 15 g
- Fiber: 1 g
- Sugar: 28 g
- Sodium: 150 mg
Why Make This Creamy Yogurt Cake
This cake is quick and forgiving. The yogurt keeps it moist for days and adds a pleasant tang. It’s lightly sweet and pairs well with coffee or tea. You don’t need butter or complicated techniques. The lemon zest brightens the flavor and makes the cake smell fresh while baking. It’s great for beginner bakers and busy cooks who want a reliable, tasty cake.
How to Make Creamy Yogurt Cake
This recipe relies on simple mixing and a single bowl for the wet ingredients. The cake rises with baking powder and develops a delicate, moist crumb thanks to the yogurt and oil. Work gently when combining the dry and wet ingredients to avoid over-developing the gluten. The batter is pourable and silky.
Ingredients:
- 2 cups plain yogurt
- 1 cup sugar
- 1/2 cup vegetable oil
- 3 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- Zest of 1 lemon
Directions:
Step 1: Preparation
Preheat your oven to 350°F (175°C) and grease a 9-inch cake pan. Make sure the pan is evenly greased or line it with parchment for easier release. Bring the yogurt and eggs to room temperature for more even mixing.
Step 2: Mixing
In a large bowl, whisk together the yogurt, sugar, vegetable oil, eggs, and vanilla extract until smooth. In a separate bowl, mix the flour, baking powder, salt, and lemon zest. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Stop when no large streaks of flour remain — a few small lumps are fine.
Step 3: Baking
Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should be lightly golden and the cake should have pulled slightly away from the edges.
Step 4: Finishing
Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Once cool, slice and serve. If you like, dust with powdered sugar, drizzle a simple lemon glaze, or serve with fresh berries or whipped cream.
How to Serve Creamy Yogurt Cake
- Serve slices warm or at room temperature. Warm cake brings out the buttery aroma and soft texture.
- Top with fresh berries and a spoonful of honey for brunch.
- Add a light lemon glaze (powdered sugar + lemon juice) for a brighter finish.
- Pair with coffee, tea, or a dollop of whipped cream for dessert.
How to Store Creamy Yogurt Cake
- At room temperature: Keep covered on the counter for up to 1 day.
- In the refrigerator: Store in an airtight container for up to 4 days. The yogurt keeps the cake moist in the fridge.
- In the freezer: Wrap tightly in plastic and foil, or freeze slices in an airtight container for up to 2 months. Thaw in the fridge or at room temperature.
Expert Tips for Perfect Creamy Yogurt Cake
- Use room-temperature ingredients so the batter mixes evenly and bakes uniformly.
- Don’t overmix after adding flour. Overmixing yields a dense cake.
- For extra richness, use whole-milk plain yogurt or Greek yogurt (note: Greek yogurt will make the batter thicker).
- If the top browns too quickly, tent with foil for the last 10 minutes of baking.
- Zest the lemon before juicing to avoid losing flavor.
- Measure flour by spooning it into the cup and leveling off — don’t pack it.
- To check doneness, use a toothpick or press the top gently; it should spring back slightly.
Delicious Variations
- Lemon yogurt cake: Add 2 tablespoons lemon juice to the batter and top with a lemon glaze.
- Berry swirl: Fold 1 cup fresh or frozen berries into the batter or spoon berry jam in a few spots and swirl with a knife.
- Almond yogurt cake: Replace 1/2 cup of flour with almond flour and add 1/2 teaspoon almond extract.
- Chocolate yogurt cake: Replace 1/3 cup of flour with unsweetened cocoa powder and add chocolate chips on top.
- Honey and nut: Replace sugar with 3/4 cup honey (reduce oil by 1 tablespoon) and sprinkle chopped toasted nuts on top.
Frequently Asked Questions
Q: Can I use Greek yogurt instead of plain yogurt?
A: Yes. Greek yogurt works well and gives a denser, creamier crumb. If using very thick Greek yogurt, you can thin it with a tablespoon or two of milk to reach a pourable consistency.
Q: Can I swap the vegetable oil for butter?
A: You can substitute melted butter in a 1:1 ratio for richer flavor. Melt and cool slightly before mixing. The cake will have a slightly firmer crumb.
Q: My cake is wet in the center after baking. What did I do wrong?
A: It may need more baking time. Ovens vary, so test with a toothpick — it should come out clean or with a few moist crumbs. If the edges are browning too fast, lower the temperature by 25°F and bake longer.
Q: Can I make this gluten-free?
A: Yes. Replace the all-purpose flour with a 1:1 gluten-free baking blend that contains xanthan gum. Texture may differ slightly but the cake will still be moist.
Q: How do I prevent the cake from sticking to the pan?
A: Grease the pan well and dust with flour or line the bottom with parchment paper. Let the cake cool 10 minutes in the pan before removing to help it release.
Q: Can I add fruit to the batter?
A: Yes. Fold in small, evenly sized pieces of fruit (about 1 cup). If using frozen fruit, do not thaw — toss with a little flour first to reduce sinking.
Q: Is this cake good the next day?
A: Yes. It keeps well and stays moist due to the yogurt. Store in an airtight container in the fridge for best freshness.
Conclusion
This creamy yogurt cake is an easy, reliable recipe that yields a moist, tender cake with a bright lemon aroma. It’s great for simple gatherings, a quick dessert, or an everyday treat. If you want another simple yogurt-based idea, try the 3-ingredient yogurt cake recipe on The Modern Nonna for a super-quick option. Give this cake a try — it’s forgiving, flavorful, and sure to become a go-to.
Print
Creamy Yogurt Cake
- Total Time: 50 minutes
- Yield: 8 slices 1x
- Diet: Vegetarian
Description
A simple, tender, and lightly lemon-scented cake made with yogurt for a moist crumb.
Ingredients
- 2 cups plain yogurt
- 1 cup sugar
- 1/2 cup vegetable oil
- 3 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- Zest of 1 lemon
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch cake pan. Bring the yogurt and eggs to room temperature.
- In a large bowl, whisk together the yogurt, sugar, vegetable oil, eggs, and vanilla extract until smooth. In a separate bowl, mix the flour, baking powder, salt, and lemon zest. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Pour the batter into the prepared cake pan and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.
Notes
For extra richness, use whole-milk or Greek yogurt. Can be topped with fresh berries or a lemon glaze.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 28g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 70mg
