Name: Irresistibly Delicious Yogurt Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: European
Ingredients: 1 cup plain or vanilla yogurt; 1 1/2 cups all-purpose flour; 3/4 cup sugar; 3 large eggs; 2 tsp baking powder; 1/2 cup neutral oil (vegetable or sunflower); 1 tsp vanilla extract; 1 tsp lemon zest (optional); 1/4 tsp salt; Optional toppings: powdered sugar, berries, whipped cream, or glaze

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Irresistibly Delicious Yogurt Cake is a moist, fluffy, and lightly sweetened dessert that’s easy to make and perfect for any occasion. I love how the yogurt gives it a tender crumb and subtle tang that balances the sweetness beautifully. Whether I’m serving it plain, with a dusting of powdered sugar, or topped with fruit and cream, this cake always feels elegant yet effortless.

Why You’ll Love This Recipe

I love this recipe because it’s made with simple ingredients, and it comes together in just one bowl. The yogurt makes the cake naturally moist without needing a lot of butter or oil, and the flavor is delicate enough to pair with just about anything. It’s the kind of cake I can enjoy for breakfast, dessert, or an afternoon snack with tea or coffee.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Plain or vanilla yogurt
All-purpose flour
Sugar
Eggs
Baking powder
Neutral oil (like vegetable or sunflower)
Vanilla extract
Lemon zest (optional, for brightness)
Salt
Optional toppings: powdered sugar, berries, whipped cream, or glaze

Directions

I preheat the oven to 350°F (175°C) and grease a loaf pan or 8-inch round cake pan.
In a large bowl, I whisk together the yogurt, sugar, eggs, and vanilla extract until smooth.
I slowly mix in the oil until fully combined.
I sift in the flour, baking powder, salt, and lemon zest (if using), then stir gently until just combined—being careful not to overmix.
I pour the batter into the prepared pan and smooth the top.
I bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean.
I let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
I serve it plain, dusted with powdered sugar, or topped with fresh fruit.

Servings and timing

This recipe makes 1 standard loaf or 8 slices and takes about 15 minutes to prepare and 40 minutes to bake. It’s ideal for a quick dessert or a cozy treat to share.

Variations

I use flavored yogurt (like lemon or berry) for a fun twist.
I add blueberries or raspberries to the batter before baking.
I make a simple glaze with lemon juice and powdered sugar to drizzle on top.
I use Greek yogurt for a denser, richer texture.

storage/reheating

I store this cake covered at room temperature for up to 3 days, or in the fridge for up to 5 days. To reheat, I microwave slices for 10–15 seconds or toast them lightly. It also freezes well—just wrap tightly and thaw before serving.

FAQs

Can I use Greek yogurt?

Yes! I use plain Greek yogurt for a slightly denser texture. If it’s very thick, I thin it with a tablespoon of milk.

Can I make this cake gluten-free?

Yes, I substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.

Can I make it in a bundt pan?

Absolutely! I grease the bundt pan well and adjust the baking time to about 45–50 minutes.

What kind of oil works best?

I use neutral oils like vegetable, canola, or sunflower oil. Olive oil adds flavor but can work too if I want a richer taste.

Is this cake very sweet?

It’s gently sweet—not overpowering—so I can enjoy it with coffee or add extra toppings if I want more sweetness.

Conclusion

Irresistibly Delicious Yogurt Cake is soft, moist, and delightfully simple. I love how it comes together quickly with ingredients I almost always have on hand, and how adaptable it is for any mood or season. Whether I’m dressing it up or keeping it plain, this cake always brings a bit of everyday joy to my table.