A soft, moist, and airy yogurt cake with a delicate crumb and subtle tangy flavor. It’s easy to make and perfect for breakfast, afternoon tea, or dessert.
Ingredients
- 1 cup all-purpose flour
- 1 cup Greek yogurt
- ½ cup olive oil
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1½ teaspoons baking powder
- ½ teaspoon salt
Instructions
1. Prepare the Oven and Pan
- Preheat the oven to 350°F (180°C).
- Grease and lightly flour a 9-inch round cake pan.
2. Mix the Dry Ingredients
- In a bowl, whisk together the flour, baking powder, and salt.
- Set aside.
3. Mix the Wet Ingredients
- In a separate bowl, whisk the eggs and sugar until smooth.
- Add the olive oil, Greek yogurt, and vanilla extract.
- Mix until well combined.
4. Combine
- Gradually add the dry ingredients to the wet mixture.
- Stir gently until just combined. Do not overmix.
5. Bake
- Pour the batter into the prepared pan.
- Bake for 30–35 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean.
6. Cool and Serve
- Let the cake cool in the pan for about 10 minutes.
- Transfer to a wire rack and allow it to cool completely before slicing.
Tips for a Light and Fluffy Cake
- Use room-temperature eggs and yogurt.
- Sift the flour and baking powder for a lighter texture.
- Avoid overmixing once the flour is added.
- Make sure the oven is fully preheated before baking.
- Check the cake a few minutes before the suggested baking time to avoid overbaking.
Decorating Ideas
Try topping the cake with:
- Fresh berries and powdered sugar
- Lemon glaze
- Whipped cream
- Sliced fruit
- A light dusting of powdered sugar
Serving Suggestions
Serve with a cup of coffee or tea, or add a scoop of vanilla ice cream for a simple dessert.
Storage
- Room temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keep covered for up to 5 days.
- Freezer: Freeze individual slices for up to 3 months. Thaw before serving.
Frequently Asked Questions
Can I add fruit or nuts?
Yes. Fold in fresh berries, chopped nuts, or citrus zest just before baking.
Why is my yogurt cake dense?
Overmixing the batter or using expired baking powder can make the cake dense. Mix only until the ingredients are combined.
Can I use regular yogurt?
Yes. Plain yogurt can be used instead of Greek yogurt, although the texture may be slightly softer.
How do I know when the cake is done?
Insert a toothpick into the center. It should come out clean or with a few moist crumbs.
Can I make this cake ahead of time?
Yes. The cake can be baked a day ahead and stored in an airtight container until ready to serve.