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Homemade Yogurt Cake

A light, fluffy, and moist cake made with yogurt, perfect for any gathering.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Breakfast, Dessert, Snack
Cuisine: American, Baking
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup plain yogurt Ensure it's at room temperature
  • 1 cup sugar
  • 1/2 cup vegetable oil Can substitute with melted coconut oil or applesauce
  • 3 pieces eggs Ensure at room temperature
  • 2 cups all-purpose flour Can substitute with gluten-free flour blend
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
  2. In a large mixing bowl, combine the yogurt, sugar, vegetable oil, and eggs. Whisk until smooth and creamy.
  3. In a separate bowl, mix the flour, baking powder, and salt.
  4. Gradually add the dry ingredients to the wet mixture, folding gently until just combined and avoiding overmixing.
  5. Stir in the vanilla extract until evenly distributed.
  6. Transfer the batter to the prepared cake pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
  7. Cool the cake in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Notes

To keep the cake fresh, store in an airtight container for up to 3 days or freeze for up to 3 months. Thaw at room temperature or warm in a 350°F oven to revive softness.