When I want a cake that’s simple, satisfying, and full of soft, melt in your mouth texture, this yoghurt cake is my first pick. It’s a one bowl wonder no fancy mixers or complicated steps. Just honest, wholesome ingredients blended into a light, tender crumb that’s perfect with tea, coffee, or a scoop of fruit and cream. As a chef who’s baked hundreds of cakes, I always say: yogurt brings moisture like nothing else.
“The secret to a soft, moist cake is already in your fridge yogurt. This cake proves it with every forkful.” – @EverydayBakerJoy
Why This Yoghurt Cake Will Win You Over
You don’t need butter or a stand mixer to create a decadent texture. This cake is proof that minimal ingredients can deliver maximum flavor. Plus, it’s incredibly forgiving even if you’re a beginner baker.
- Unbeatable texture: Moist and soft thanks to the creamy yogurt base.
- Simple pantry ingredients: No rare or expensive items just things you likely already have at home.
- Quick prep: Ready for the oven in under 10 minutes.
- Light citrus touch: Optional lemon zest adds a bright finish that cuts the richness perfectly.
- Perfect for any time: Breakfast, tea, dessert this cake fits every moment.
Step by Step to Make Moist Yoghurt Cake
Ingredients
- 1 cup plain yogurt (245 grams)
- 1 cup sugar (200 grams)
- ½ cup vegetable oil (120 ml)
- 3 eggs (about 150 grams)
- 1 tsp vanilla extract (5 ml)
- 1½ cups all purpose flour (180 grams)
- 2 tsp baking powder (8 grams)
- ½ tsp baking soda (2 grams)
- 1 pinch of salt (about 1 gram)
- Zest of 1 lemon (optional, but recommended for flavor brightness)
Instructions
1: Preheat and Prep
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- Preheat your oven to 350°F (175°C).
- Grease and flour a loaf pan or line it with parchment paper.
2: Mix the Wet Ingredients
- In a large bowl, whisk together the yogurt, sugar, and oil until smooth and creamy.
- Add the eggs one by one, mixing well after each. Stir in the vanilla extract.
3: Combine the Dry Ingredients
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- In another bowl, sift together the flour, baking powder, baking soda, and salt.
4: Blend and Batter
- Gently fold the dry ingredients into the wet mixture, stirring until just combined. Don’t overmix this keeps the texture tender.
- Fold in the lemon zest if using.
5: Bake
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- Pour the batter into your prepared loaf pan and smooth the top.
- Bake for 30-35 minutes, or until golden and a toothpick inserted in the center comes out clean.
6: Cool and Serve
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- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Slice and serve with fresh fruit, whipped cream, or dusted with powdered sugar.
Pro Tips from the Chef
Little Tricks for a Better Bake
- Use room temperature ingredients: This helps everything combine more smoothly, leading to a consistent bake.
- Don’t overmix: Stir until just combined too much mixing makes the cake dense.
- Customize the flavor: Swap lemon zest for orange, or fold in berries or chocolate chips for a twist.
- Test early: Ovens vary. Begin checking for doneness at the 30 minute mark.
