There’s something magical about a simple cake that comes together quickly yet delivers extraordinary flavor. This Almond Yogurt Cake is that perfect everyday indulgence – a moist, tender loaf with a golden crust and delicate almond topping that’s ideal for breakfast, afternoon tea, or dessert. With its rich, buttery crumb and subtle sweetness, this yogurt-based cake has become a staple in households across Europe and is now gaining popularity worldwide for its simplicity and versatility.
Ingredients
For the Cake:
- 250g (2 cups) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 3 large eggs, at room temperature
- 200g (1 cup) granulated sugar
- 150g (⅔ cup) plain yogurt
- 120ml (½ cup) vegetable oil
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- Zest of 1 lemon (optional)
For the Topping:
- 60g (½ cup) sliced or chopped almonds
- 2 tablespoons granulated sugar (for sprinkling)
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C). Line a 9×5 inch (23×13 cm) loaf pan with parchment paper, leaving some overhang on the sides for easy removal.
- Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Beat the eggs and sugar: In a large bowl, beat the eggs and sugar with an electric mixer on medium-high speed for about 3-4 minutes until pale and fluffy. The mixture should fall in ribbons when you lift the beaters.
- Mix wet ingredients: Reduce the mixer speed to low and add the yogurt, oil, vanilla extract, almond extract, and lemon zest (if using). Mix until well combined.
- Combine wet and dry: Gradually add the flour mixture to the wet ingredients, folding gently with a spatula just until combined. Be careful not to overmix; a few small lumps are okay.
- Transfer to pan: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Add topping: Sprinkle the sliced almonds evenly over the top of the batter, followed by the 2 tablespoons of sugar.
- Bake: Place the pan in the preheated oven and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool: Allow the cake to cool in the pan for 10 minutes, then use the parchment paper to lift it out onto a wire rack to cool completely.
- Serve: Slice and enjoy at room temperature.
Nutritional Information
Per Slice (1/12 of cake):
- Calories: 275
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 33g
- Sugar: 18g
- Protein: 5g
- Fiber: 1g
- Sodium: 180mg
Timing:
- Prep Time: 15 minutes
- Baking Time: 45-50 minutes
- Cooling Time: 1 hour
- Total Time: About 2 hours
Cooking Tips and Tricks
- Room temperature ingredients make a significant difference in this recipe. Take your eggs and yogurt out of the refrigerator at least 30 minutes before starting.
- Don’t overmix the batter after adding the flour. This develops gluten and can result in a tougher texture.
- Test for doneness by inserting a toothpick into the center. If it comes out with wet batter, continue baking and check every 5 minutes.
- For extra moisture, brush the top with 2 tablespoons of warm honey right after removing from the oven.
- The cake tastes even better the day after baking as the flavors have time to develop and meld together.
- If your cake is browning too quickly but isn’t done inside, cover it loosely with aluminum foil for the remainder of the baking time.
Variations and Substitutions
- Citrus lover’s version: Add the zest of an orange along with the lemon zest, and substitute 2 tablespoons of the yogurt with fresh orange juice.
- Berry delight: Fold in 1 cup of fresh or frozen berries (blueberries, raspberries, or a mix) just before transferring the batter to the pan.
- Chocolate chip: Add ½ cup of chocolate chips to the batter for a sweet surprise in every bite.
- Healthier option: Replace half the all-purpose flour with whole wheat flour, reduce the sugar to ¾ cup, and use Greek yogurt for added protein.
- Dairy-free version: Substitute the yogurt with coconut yogurt or unsweetened applesauce.
- Nut alternatives: Replace almonds with chopped walnuts, pecans, or pistachios for a different flavor profile.
- Gluten-free adaptation: Use your favorite gluten-free flour blend in place of all-purpose flour (add ½ teaspoon xanthan gum if your blend doesn’t already include it).
Common FAQs
Q: Can I make this cake without a mixer?
A: Absolutely! While a mixer makes the egg-sugar mixture fluffier, you can whisk by hand vigorously for about 5-7 minutes to achieve similar results.
Q: My cake sank in the middle. What went wrong?
A: This typically happens when the oven door is opened too early in the baking process or when the cake is underbaked. Make sure your oven is properly preheated and avoid opening the door during the first 30 minutes of baking.
Q: Can I use flavored yogurt instead of plain?
A: Yes, vanilla or lemon yogurt works wonderfully in this recipe. Just be aware that it may add additional sweetness.
Q: How do I know when the cake is perfectly done?
A: Besides the toothpick test, look for these signs: the cake will pull away slightly from the edges of the pan, the top should spring back when lightly pressed, and the cake will have a golden-brown color.
Q: Can I make this cake in a different pan shape?
A: Yes! This batter works well in a 9-inch round cake pan (reduce baking time to about 35-40 minutes) or in a muffin tin for individual cakes (bake for 18-22 minutes).
Storage and Make-Ahead Tips
- Room temperature: Store the cooled cake in an airtight container for up to 3 days.
- Refrigerator: Extend the cake’s freshness by storing it in the refrigerator for up to 1 week. Bring to room temperature before serving.
- Freezer: This cake freezes beautifully! Once completely cooled, wrap it tightly in plastic wrap and then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator or for a few hours at room temperature.
- Make ahead: You can prepare the batter up to the point of mixing wet and dry ingredients the day before. Store the wet and dry mixtures separately in the refrigerator, bring the wet mixture to room temperature, combine, and bake as directed.
- Slicing tip: For neat slices, use a serrated knife and clean it between cuts.
- Refreshing stale cake: If your cake has dried out slightly, warm individual slices in the microwave for 10-15 seconds before serving.
This Almond Yogurt Cake is more than just a treat—it’s a versatile canvas for your culinary creativity and a reliable recipe that will quickly become a family favorite. Whether enjoyed with morning coffee, afternoon tea, or as a simple dessert topped with fresh berries and a dollop of whipped cream, this cake proves that sometimes the simplest pleasures are the most satisfying.
