Go Back
–+ servings
Delicious easy yogurt cake topped with fresh fruit and a dollop of cream

Easy Yogurt Cake

This Easy Yogurt Cake is a moist, forgiving treat perfect for any season, particularly enjoyed during fall with a warm cup of tea.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dessert, Snack
Cuisine American
Servings 8 servings
Calories 250 kcal

Ingredients
  

Dry Ingredients

  • 1.5 cups all-purpose flour Spoon and level or weigh for accuracy.
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp fine salt

Wet Ingredients

  • 0.75 cups granulated sugar
  • 0.5 cups unsalted butter, softened Room temperature for better incorporation.
  • 2 large eggs Room temperature for better incorporation.
  • 1 cup plain yogurt (full-fat or Greek) Use a flavorful yogurt for better taste.
  • 1 tsp pure vanilla extract
  • 1 tbsp milk Add only if batter seems too thick.
  • Zest of 1 lemon Optional but adds lovely flavor.

Instructions
 

Preparation

  • Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment.

Mix Dry Ingredients

  • In a bowl, whisk together the flour, baking powder, baking soda, and salt.

Cream Butter and Sugar

  • In a larger bowl, cream the softened butter and sugar until light and fluffy (about 2–3 minutes).

Add Eggs and Flavor

  • Beat in the eggs one at a time, then stir in the vanilla and lemon zest.

Combine with Yogurt

  • Add half the dry mix to the butter mixture, then fold in the yogurt, followed by the remaining dry ingredients.
  • If the batter feels too thick, add a tablespoon of milk to reach a smooth, spreadable consistency.

Bake

  • Pour into the prepared pan and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve

  • Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Serve warm or at room temperature, dusted with powdered sugar or drizzled with honey.

Notes

For best results, measure flour correctly, use room temperature eggs and butter, and avoid overmixing the batter. Store cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 36gProtein: 4gFat: 10gSaturated Fat: 6gSodium: 150mgFiber: 1gSugar: 12g
Keyword Baking, beginner-friendly dessert, easy yogurt cake, fall recipes, moist cake
Tried this recipe?Let us know how it was!