Creamy Yogurt Cake

Creamy Yogurt Cake recipe: an easy, one-bowl treat. Moist, tender & foolproof. Perfect for any day. Uses a yogurt pot to measure. Simple ingredients, heavenly results.

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Prep Time 10

Cook Time 40

Cooling Time 30

Total Time 1 20

Servings: 8 people

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

450 g plain yogurt (3 pots, approx. 150g each)
2 large eggs at room temperature
200 g granulated sugar
250 g all-purpose flour
2.25 tsp baking powder 1 packet
100 ml neutral vegetable oil like canola or sunflower
1 tsp pure vanilla extract

Equipment

Large mixing bowl
Whisk
Spatula
9-inch round or loaf pan
Sieve or sifter (optional)

Method

Preheat the oven to 180°C (350°F) and grease a 9-inch round or loaf pan.
In a large mixing bowl, crack the eggs and add sugar, then whisk for 2-3 minutes until pale and fluffy.
Add the three yogurts, oil, and vanilla to the egg mixture, whisking until smooth and creamy.
Sift in the flour and baking powder, then gently fold until just combined, without over-mixing.
Pour the batter into the prepared pan, tapping it lightly to settle.
Bake in the center of the preheated oven for 35-40 minutes until golden brown and a toothpick comes out clean.
Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely before slicing.

Nutrition

Calories: 180kcalCarbohydrates: 25gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 95mgPotassium: 120mgSugar: 12gVitamin A: 2IUCalcium: 4mgIron: 4mg

Notes

For the best texture, use full-fat yogurt. It enhances moisture and richness. This recipe is highly adaptable; feel free to experiment with flavors like lemon zest, berries, or chocolate chips. Store the cake at room temperature in an airtight container for up to 2-3 days, or freeze individual slices for up to 3 months.

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