Creamy Yogurt Cake – Light, Moist & Effortlessly Elegant
Creamy Yogurt Cake is a light, moist, and easy-to-make cake with a tender crumb and a delicate tang from yogurt — perfect for brunch, dessert, or tea time.
Ingredients
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1 cup plain whole-milk yogurt
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3/4 cup granulated sugar
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2 large eggs
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1/2 cup vegetable oil
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1 tsp vanilla extract
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1 1/2 cups all-purpose flour
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2 tsp baking powder
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1/4 tsp salt
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Optional: zest of 1 lemon or orange
Instructions
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Preheat oven to 350°F (175°C). Grease and flour an 8-inch round pan or line with parchment.
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In a bowl, whisk yogurt, sugar, eggs, vanilla, and citrus zest if using.
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Whisk in oil until fully blended.
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In another bowl, sift together flour, baking powder, and salt.
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Stir dry ingredients into wet just until combined. Do not overmix.
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Pour batter into prepared pan and smooth the top.
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Bake for 35–40 minutes or until a toothpick comes out clean.
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Cool for 10 minutes, then transfer to a rack to cool completely.
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Optional: Dust with powdered sugar or drizzle with glaze.
Notes
Use Greek yogurt for a richer texture. Add berries or nuts for variation. Keeps well at room temperature for 3 days or refrigerated for up to 5 days.