Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Easy Yogurt Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 7 reviews

  • Author: Emma
  • Total Time: 65-70 minutes
  • Yield: 10 servings
  • Diet: Vegetarian

Description

This easy yogurt cake is a moist and tender loaf perfect for breakfast, dessert, or an afternoon snack. Made with simple pantry ingredients like Greek yogurt, olive oil, and vanilla, it combines a subtle tang with sweetness and a light crumb. It’s quick to prepare and bakes up golden and fluffy, topped with a dusting of powdered sugar and served alongside fresh fruit and additional yogurt for a delightful treat.

Ingredients

Dry Ingredients

  • 1 1/2 cups (180g) all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt

Wet Ingredients

  • 1 cup (227g) Greek yogurt
  • 1 cup (200g) granulated sugar
  • 3 large eggs
  • 1/2 cup extra virgin olive oil
  • 1 teaspoon vanilla extract

For Serving

  • Powdered sugar, for dusting
  • Lightly sweetened Greek yogurt
  • Fresh fruit

Instructions

  1. Get ready: Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan with olive oil or baking spray and line the bottom and two sides with parchment paper, leaving a slight overhang to help lift the cake out later.
  2. Mix the dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt until evenly combined.
  3. Mix the wet ingredients: In a large mixing bowl, whisk together Greek yogurt, granulated sugar, eggs, extra virgin olive oil, and vanilla extract until smooth and well blended.
  4. Make the batter: Gradually add the dry flour mixture to the wet yogurt mixture. Use a rubber spatula to fold and mix just until combined, ensuring no streaks of dry flour remain without overmixing.
  5. Bake: Pour the batter into the prepared loaf pan, smoothing the top with the spatula. Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean, and the cake is golden brown.
  6. Cool: Allow the cake to cool in the pan for 10 minutes. Then, use the parchment paper overhang to carefully lift the cake out of the pan and transfer it to a wire rack to cool completely to room temperature.
  7. Serve: Once cooled, dust the cake with powdered sugar. Slice and serve with a dollop of lightly sweetened Greek yogurt and fresh fruit. Store the cake tightly wrapped at room temperature for up to 4 days.

Notes

  • Do not overmix the batter to keep the cake tender and light.
  • Using parchment paper helps lift the cake cleanly out of the loaf pan.
  • Fresh berries or stone fruits pair beautifully with this cake for serving.
  • You can substitute the extra virgin olive oil with a neutral oil like vegetable or canola oil if preferred.
  • If you want, add a tablespoon of lemon zest to the batter for a bright citrus flavor.
  • Store leftover cake wrapped tightly to maintain moisture up to 4 days at room temperature.
  • Prep Time: 15 minutes
  • Cook Time: 50-55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://myeasyplate.com/easy-yogurt-cake-recipe/