The Ultimate Yogurt Cake Recipe: Moist, Light, and Irresistibly Delicious

Have you ever craved a dessert that's both elegant and effortlessly simple to make? A yogurt cake recipe delivers exactly that—a tender, moist cake with a delicate crumb that melts in your mouth. This timeless French-inspired dessert uses yogurt as its secret ingredient, creating a cake that's lighter than traditional butter cakes yet incredibly flavorful. Making this yogurt cake recipe easy version at home means you control the quality of ingredients, avoid preservatives, and enjoy the warm, comforting aroma of freshly baked cake filling your kitchen. Whether you're a beginner baker or a seasoned pro, this yogurt cake recipe is your ticket to impressive homemade desserts with minimal effort and maximum reward.

Ingredients List

    • 1 cup plain Greek yogurt (full-fat recommended)
    • 1½ cups all-purpose flour
    • 1 cup granulated sugar
    • 3 large eggs, room temperature
    • ½ cup vegetable oil or melted coconut oil
    • 2 teaspoons baking powder
    • 1 teaspoon vanilla extract
    • ½ teaspoon salt
    • Zest of 1 lemon

For the Glaze:

    • 1 cup powdered sugar
    • 2-3 tablespoons fresh lemon juice
    • Optional: 1 teaspoon lemon zest for extra flavor

Timing / Cooking Schedule

Prep time: 15 minutes

Cooking time: 45 minutes

Total time: 60 minutes

This recipe is perfect for last-minute gatherings or weekend baking sessions. The hands-on time is minimal, making it ideal even for busy weeknights when you want something special without spending hours in the kitchen.

Step-by-Step Instructions

Step 1: Prepare Your Oven and Pan Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or loaf pan with butter and lightly dust with flour, tapping out excess. This prevents sticking and ensures a beautiful release.

Step 2: Mix Wet Ingredients In a large mixing bowl, whisk together yogurt, eggs, oil, and vanilla extract until smooth and well combined. The yogurt should be fully incorporated without lumps. Room temperature eggs blend more easily and create better texture.

Step 3: Combine Dry Ingredients In a separate bowl, whisk together flour, sugar, baking powder, salt, and lemon zest. This yogurt cake recipe easy method ensures even distribution of leavening agents for consistent rise.

Step 4: Fold Together Gently fold the dry ingredients into the wet mixture using a spatula. Mix just until no flour streaks remain—overmixing develops gluten and creates a tough cake. The batter should be thick but pourable.

Step 5: Bake Pour batter into the prepared pan and smooth the top. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. The top should be golden and spring back when lightly touched.

Step 6: Prepare the Glaze While the cake cools for 10 minutes in the pan, whisk together powdered sugar and lemon juice until smooth. Adjust consistency with more juice or sugar as needed.

Step 7: Glaze and Serve Transfer the cake to a wire rack, drizzle with glaze, and let it set for 15 minutes before slicing. For a truly outstanding yogurt cake recipe, serve slightly warm with fresh berries.

Nutritional Information

Nutritional Information

Per serving (serves 8):

    • Calories: 285
    • Protein: 6g
    • Carbohydrates: 42g
    • Fat: 11g
    • Fiber: 1g
    • Calcium: 8% DV
    • Vitamin C: 4% DV

Tips, Variations, or Cooking Advice

Flavor Variations: Swap lemon zest for orange, lime, or add ½ cup fresh blueberries for a fruity twist. Almond extract creates a sophisticated flavor profile.

Dietary Swaps: Use gluten-free flour blend for celiac-friendly versions. Substitute coconut yogurt and flax eggs (1 tablespoon flaxseed + 3 tablespoons water per egg) for vegan adaptations.

Texture Tips: For extra moisture, brush the warm cake with simple syrup before glazing. Greek yogurt produces denser texture; regular yogurt creates lighter crumb.

Beginner Advice: Measure flour by spooning into cups and leveling—scooping directly compacts flour and yields dry cake. Always bring eggs to room temperature for better emulsification.

Common Mistakes to Avoid

Overmixing the Batter: This develops too much gluten, resulting in tough, rubbery cake. Mix only until ingredients are just combined—some small lumps are acceptable.

Using Cold Ingredients: Cold eggs and yogurt don't emulsify properly, creating uneven texture. Let ingredients sit at room temperature for 30 minutes before starting.

Opening Oven Door Too Early: This causes temperature drops and cake collapse. Wait at least 30 minutes before checking doneness.

Skipping Pan Preparation: Inadequate greasing leads to stuck cake and frustrating cleanup. Butter and flour every corner thoroughly, or use parchment paper for foolproof release.

Incorrect Oven Temperature: Invest in an oven thermometer—many ovens run hot or cold, affecting baking time and texture significantly.

Storage / Leftovers Tips

Store your yogurt cake recipe easy creation at room temperature, covered with plastic wrap or in an airtight container, for up to 3 days. The cake actually improves after 24 hours as flavors meld and texture becomes more tender. For longer storage, refrigerate for up to 5 days—bring to room temperature before serving for best flavor. This yogurt cake recipe freezes beautifully; wrap individual slices tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature for 2 hours. Avoid microwaving, which creates rubbery texture. If the glaze softens during storage, simply dab with paper towels or add a fresh drizzle before serving. Store glazed and unglazed portions separately for maximum freshness—the glaze can make the cake surface slightly sticky over time.