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Easy Yogurt Cake

A delightful treat that combines simplicity and flavor, this moist yogurt cake is perfect for any occasion and pairs beautifully with tea or coffee.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 10 slices
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 cup plain yogurt Regular yogurt (not very cold) for best results.
  • 2 cups all-purpose flour or light spelt flour Both flours can be mixed.
  • 1/2 cup white or unrefined cane sugar
  • 1/2 cup vegetable oil Canola oil recommended.
  • 2 pieces eggs, at room temperature
  • 2 tsp baking powder
  • 1/2 tsp vanilla essence
  • Zest of 1-2 pieces lemons
  • 1 pinch salt
  • 3 tbsp apricot or orange jam For glazing on top.

Method
 

Preparation
  1. Preheat the oven to 350°F (180°C) and place the rack in the middle position.
  2. Grease a 9x5x2.5 inch loaf pan with butter, cooking spray, or line it with parchment paper.
  3. In a mixing bowl, whisk together the eggs and sugar. Then add the vegetable oil, lemon zest, and vanilla essence, mixing well.
  4. Incorporate the plain yogurt and mix until the batter is smooth.
  5. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet batter until just combined.
  6. Scrape the batter into the prepared loaf pan and smooth the top with a spatula.
Baking
  1. Bake for about 35-40 minutes, or until a skewer inserted into the center of the cake comes out clean.
  2. Once done, remove the cake from the oven and let it cool on a wire rack.
  3. For an extra touch, serve the cake plain or brush a layer of warm jam on top for a lovely glaze.

Notes

Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. You can use Greek yogurt for a denser texture or add flavors like almond extract, nuts, or chocolate chips.