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–+ servings
Creamy Yogurt Cake

Creamy Yogurt Cake

Easy 15-minute creamy yogurt cake recipe using the classic French yogurt pot method. Simple ingredients, incredibly moist, and perfect for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 8 people
Calories: 155
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 375 g plain yogurts
  • 2 large eggs
  • 100 g granulated sugar
  • 80 g all-purpose flour
  • 1 packet (about 1 tbsp) vanilla sugar or vanilla extract
  • 1 tsp baking powder
  • 50 g melted butter slightly cooled

Equipment

  • Large mixing bowl
  • Whisk
  • Spatula
  • 8-inch round cake pan or 9x5 loaf pan
  • Sieve or sifter

Method
 

  1. Preheat the oven to 180°C (350°F) and prepare your cake pan by buttering and dusting it with flour.
  2. In a large mixing bowl, combine the three yogurts, eggs, granulated sugar, and vanilla sugar, whisking until smooth.
  3. Sift the all-purpose flour and baking powder into the bowl, then fold in gently until a smooth batter forms.
  4. Add the slightly cooled melted butter and fold it in until shiny and well combined.
  5. Pour the batter into the prepared cake pan and level it out.
  6. Bake in the preheated oven for 30-35 minutes, or until a skewer inserted in the center comes out clean.
  7. Allow the cake to cool in the pan on a wire rack for about 15 minutes, then invert onto a plate to cool completely.

Nutrition

Calories: 155kcalCarbohydrates: 20gProtein: 4gFat: 7gSaturated Fat: 4gCholesterol: 51mgSodium: 56mgPotassium: 128mgSugar: 10gVitamin A: 207IUVitamin C: 1mgCalcium: 80mgIron: 0.4mg

Notes

This cake stays moist for 2-3 days at room temperature; refrigerate for up to 5 days. It can also be frozen for up to 2 months; thaw overnight in the refrigerator.
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