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Yogurt Cake Recipe

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4 from 46 reviews

  • Author: Amina
  • Total Time: 1 hour
  • Yield: 10 servings
  • Diet: Vegetarian

Description

This Yogurt Cake is a moist, tender loaf cake made with plain yogurt, eggs, and a blend of all-purpose and almond flours. Its subtle citrus zest and vanilla aroma make it a perfect breakfast treat or afternoon snack. The use of yogurt ensures a moist crumb, while the mild olive or vegetable oil keeps it light. Easily adaptable with topping options and suitable for everyday baking, it’s a simple yet delicious cake that balances sweet and tangy notes beautifully.

Ingredients

Wet Ingredients

  • 1 cup (200g) granulated sugar
  • 1 cup (224g) plain yogurt (preferably whole milk)
  • ½ cup (100g) mild olive oil, vegetable oil, or canola oil
  • 3 large eggs (160g)
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon finely grated lemon or orange zest

Dry Ingredients

  • 1½ cups (187g) all purpose flour (lightly spooned and leveled)
  • ½ cup (50g) blanched almond flour (OR substitute with another ½ cup all purpose flour)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Topping Options

  • See notes for suggested toppings such as sliced almonds, powdered sugar, or a simple glaze.

Instructions

  1. Preheat the oven: Set your oven to 350°F (175°C) and position a rack in the center, ensuring even heat for the cake.
  2. Mix wet ingredients: In a large bowl, whisk together the granulated sugar, plain yogurt, oil choice, eggs, pure vanilla extract, and finely grated lemon or orange zest until smooth and well combined.
  3. Combine dry ingredients: In a separate bowl, stir together the all-purpose flour, blanched almond flour (if using), baking powder, baking soda, and salt until evenly distributed.
  4. Incorporate dry into wet: Gradually add the dry ingredients to the wet mixture, whisking gently until just combined. Avoid overmixing to maintain the cake’s tender texture.
  5. Prepare and fill the pan: Grease a 9×5 inch loaf pan (metal preferred for better heat conduction). Pour the batter evenly into the pan, smoothing the top if desired.
  6. Bake the cake: Place the pan in the preheated oven and bake for 40 to 55 minutes. After about 30 minutes, tent the cake loosely with aluminum foil to prevent over-browning on top.
  7. Test for doneness: Insert a toothpick into the center of the loaf; it should come out clean or with a few moist crumbs but no wet batter.
  8. Cool the cake: Remove the pan from the oven and set it on a wire rack. Let the cake cool in the pan for at least 30 minutes before removing to prevent breaking.

Notes

  • The topping options include sprinkling sliced almonds on top before baking for crunch, dusting with powdered sugar after cooling, or drizzling a simple lemon or orange glaze for extra sweetness and citrus flavor.
  • If almond flour is not available or preferred, substitute with an equal amount of additional all-purpose flour.
  • For a dairy-free variation, use dairy-free yogurt and ensure the oil is plant-based.
  • Do not overbake as it can dry out the cake; start checking at 40 minutes.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: European

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