Easy Yogurt Cake
Easy yogurt cake made with simple pantry ingredients, fresh lemon zest, and creamy yogurt for a moist and fluffy homemade dessert.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Ingredients
Cake
1 cup (250g) plain yogurt
2 leveled cups (250g) all-purpose flour or light spelt flour
1/2 cup (100g) white sugar or unrefined cane sugar
1/2 scant cup (about 80g) vegetable oil
2 eggs, room temperature
2 tsp baking powder
1/2 tsp vanilla essence
Zest of 1–2 lemons
1 pinch salt
Jam Glaze
3 Tbsp apricot or orange jam
Instructions
Preheat the oven to 350°F (180°C). Position the oven rack in the center.
Grease a 9×5-inch loaf pan with butter or cooking spray, or line it with parchment paper.
In a large mixing bowl, whisk together the eggs and sugar.
Add the vegetable oil, lemon zest, and vanilla essence. Mix until combined.
Stir in the yogurt until the batter becomes smooth.
In the same bowl, add the flour, baking powder, and salt. Gently mix until just combined. Do not overmix.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and let it cool on a wire rack.
For the glaze, gently warm the jam in a small saucepan until melted. If needed, add a tiny splash of warm water to thin it slightly.
Brush the warm glaze over the cooled cake for extra shine and flavor.
Notes
Use the zest of 2 lemons for a stronger citrus flavor.
Spelt flour adds a slightly nutty taste and soft texture.
Gluten-free rice flour works well but may require 5 extra minutes of baking time.
Baking in a round cake pan reduces baking time to approximately 30–35 minutes.
Store in an airtight container at room temperature for up to 4 days.
Do not refrigerate, as it may dry out the cake.
This cake freezes well.
Find it online: https://allrecipesmade.com/easy-yogurt-cake/
