One Bowl Yogurt Cake Recipe

5 from 6 votes

This cake is tender and moist with every bite. It's so light and goes down perfectly with a cup of tea or coffee.

Prep Time15

Cook Time45

Total Time1

Course: Brunch, Dessert

Cuisine: Mediterranean

Servings:

Preheat the oven to 350 degrees F and line a loaf pan with parchment paper.
Beat the eggs and sugar until light and fluffy.
Add in the vanilla extract, yogurt and olive oil. Mix until fully combined.
Add the flour, baking powder and salt. Mix well and make sure there are no lumps left. Transfer the batter to the loaf pan.
Top with slivered almonds. Bake for 45 minutes to one hour until a toothpick inserted in the middle comes out with little to no crumbs.
Let it cool completely, then slice and serve.

For best results, ensure all your ingredients, especially the eggs and yogurt, are at room temperature before mixing. This allows for even blending and a smoother batter, resulting in a lighter cake.

When combining the dry ingredients with the wet, mix just until the flour is incorporated. Overmixing can lead to a denser texture, so a gentle hand is key to a tender cake.

Line your loaf pan with parchment paper, ensuring it hangs over the edges for easy removal. This not only prevents sticking but also makes cleaning up real easy.

To test if your cake is done, insert a toothpick or cake tester into the center. If it comes out clean or with just a few crumbs, the cake is ready. If it has batter on it, continue baking in 5-minute increments.
Allow the cake to cool in the pan for at least 10-15 minutes before transferring to a wire rack. This helps the cake set and prevents it from breaking apart when removed from the pan.