Creamy Yogurt Cake topped with fruity jam for a fresh finish
A soft and velvety yogurt cake made from scratch using simple ingredients. Lightly sweet with a creamy crumb, it’s perfect for breakfast, dessert, or tea time.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 8–10 slices 1x
Ingredients
-
1 cup full-fat plain yogurt
-
3 large eggs, room temperature
-
¾ cup granulated sugar
-
½ cup vegetable oil (or melted butter)
-
1½ cups all-purpose flour
-
2 tsp baking powder
-
¼ tsp salt
-
1 tsp vanilla extract
-
Optional: 1 tsp lemon zest
Instructions
-
Preheat oven to 350°F. Grease and line an 8-inch cake pan.
-
In a large bowl, whisk together yogurt, eggs, sugar, oil, vanilla, and zest.
-
In a separate bowl, sift flour, baking powder, and salt.
-
Gently fold dry ingredients into wet until just combined.
-
Pour into pan and smooth top.
-
Bake for 35–40 minutes or until golden and toothpick comes out clean.
-
Cool in pan for 10 minutes, then transfer to rack.
-
Serve plain or with fruit, glaze, or whipped cream.
Notes
-
Use Greek yogurt for extra richness (thin if needed).
-
Try adding berries, jam, or a citrus glaze for variation.
-
Store covered at room temp for 3 days or refrigerate up to 5 days.