Ingredients
Dry Ingredients:
- 2 ½ cups (320 grams) all-purpose flour, sifted
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients:
- 1 cup (240 grams) plain yogurt (full-fat is best for richness)
- ¾ cup (150 grams) granulated sugar
- ½ cup (120 ml) vegetable oil or melted unsalted butter
- 3 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- Zest of one lemon or orange (optional, for a citrus aroma)
Optional Add-ins:
- ½ cup (75 grams) fresh or frozen berries
- ½ cup (60 grams) chopped nuts such as almonds or walnuts
- ½ teaspoon ground cinnamon for subtle spice
For the Glaze (optional):
- ½ cup (60 grams) powdered sugar
- 1–2 tablespoons lemon juice or milk
Equipment Needed
- Mixing bowls (large and medium)
- Electric hand mixer or stand mixer
- Whisk
- Spatula
- Measuring cups and spoons
- 9-inch (23 cm) round or square cake pan, or a loaf pan
- Parchment paper
- Cooling rack
Step-by-Step Instructions
Step 1: Preheat and Prepare Pan
- Preheat your oven to 350°F (175°C).
- Grease your cake pan thoroughly with butter or oil.
- Line the bottom with parchment paper to prevent sticking.
- Lightly flour the sides if using a round or square pan to ensure smooth removal after baking.
Step 2: Prepare Dry Ingredients
- In a medium mixing bowl, sift together the flour, baking powder, baking soda, and salt.
- If you’re using cinnamon, add it to the dry mixture.
- Whisk these together to ensure even distribution of leavening agents.
Step 3: Mix Wet Ingredients
- In a large mixing bowl, combine the yogurt, sugar, and eggs.
- Using a whisk or electric mixer, beat until the sugar is mostly dissolved and the mixture looks creamy.
- Slowly pour in the oil or melted butter while continuing to whisk to create a smooth emulsion.
- Stir in the vanilla extract and citrus zest if using.
Step 4: Combine Wet and Dry Ingredients
- Add the dry ingredients to the wet ingredients in small batches.
- Gently fold using a spatula, just until the flour is incorporated. Avoid overmixing, as it can make the cake dense.
- If you’re adding berries or nuts, gently fold them in at this stage.
Step 5: Pour and Smooth
- Pour the batter into the prepared pan, spreading it evenly with a spatula.
- Tap the pan lightly on the counter to release air bubbles.
Step 6: Baking
- Place the cake in the preheated oven on the middle rack.
- Bake for 40–50 minutes for a round or square pan, or 50–60 minutes for a loaf pan. Baking times can vary depending on your oven and pan type.
- Check for doneness by inserting a toothpick or skewer in the center; it should come out clean or with a few moist crumbs.
Step 7: Cooling
- Remove the cake from the oven and let it cool in the pan for 10–15 minutes.
- Carefully run a knife around the edges to loosen it from the sides.
- Invert the cake onto a cooling rack and peel off the parchment paper.
- Allow it to cool completely to room temperature before slicing.
Step 8: Optional Glaze
- In a small bowl, mix powdered sugar with lemon juice or milk until smooth.
- Drizzle over the cooled cake using a spoon or a small piping bag.
- Let the glaze set for 10–15 minutes before serving.
Serving Suggestions
- Slice and serve with a cup of tea or coffee.
- Top with fresh berries or a dollop of whipped cream for extra indulgence.
- Store leftovers in an airtight container at room temperature for 2–3 days, or refrigerate for up to a week.
Tips for the Perfect Yogurt Cake
- Use room temperature eggs to prevent curdling when mixed with yogurt.
- Full-fat yogurt gives the best texture, but low-fat yogurt can be used if desired.
- Avoid overmixing the batter to maintain a tender crumb.
- For an extra moist cake, brush a simple syrup (sugar + water mixture) on top after baking.
- Experiment with flavors: vanilla, almond, or citrus zest can subtly change the cake profile.
