Easy Yogurt Cake
Apr 26, 2024, Updated Jan 22, 2026
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This yogurt cake recipe is light, moist, and incredibly easy to make. With its fluffy texture and just the right amount of sweetness, it’s the kind of cake you can enjoy any time of day. Serve it with a cup of coffee or tea for a simple and satisfying treat.
We love cakes that are versatile, based on classics, and easy to make. If you’ve been around long enough, you know I have published a few delicious simple cake recipes such as olive oil cake, Portokalopita (Greek orange phyllo cake), Persian saffron cake, Date Cake with Walnuts, and Persian Love Cake.
This yogurt cake is perfect for an impromptu dessert or a sweet treat for brunch. Top it with sliced almonds for a lovely crunch and, if you like, a dusting of powdered sugar. This recipe is so easy, you’ll want to make it again and again!
Table of Contents
Why You’ll Love This Recipe
Tender and moist: Thanks to yogurt and olive oil, this cake has a delicate crumb and stays moist with every bite.
Simple: Made with pantry staples, this yogurt cake is quick to put together and perfect for busy days.
Versatile: Enjoy it as-is or dress it up with powdered sugar, a glaze, or ice cream. It can also be adapted for dairy-free or gluten-free needs.
Just sweet enough: Lightly sweet and never overpowering, making it great for breakfast, brunch, or dessert.
Family-friendly: A crowd-pleaser for both kids and adults, ideal for gatherings or a simple weekend treat.
Ingredients
- Eggs: The eggs give this cake structure and moisture, making it light and fluffy. To achieve the best results, ensure they’re at room temperature before mixing into the batter. For this particular recipe, the eggs don’t have a substitute.
- Granulated Sugar: This adds sweetness to the cake. To ensure even sweetness throughout, mix the sugar with the eggs until light and slightly frothy.
- Vanilla Extract: A little vanilla goes a long way in enhancing the cake’s overall flavor. Use pure vanilla extract for a more intense and aromatic experience.
- Yogurt: The star ingredient of this cake is yogurt. It contributes to its moistness and provides a subtle tangy flavor that balances the sweetness. For the best texture, choose whole milk yogurt.
- Olive Oil: This healthy fat keeps the cake moist without making it greasy. Use extra virgin olive oil for a hint of fruitiness.
- Baking Powder: This is the leavening agent that helps the cake rise. Be sure it’s fresh for a proper lift and airy texture.
- All-Purpose Flour: The base of the cake, all-purpose flour, provides the structure. Sift it to avoid lumps and ensure a light, tender crumb. You can use 1:1 gluten-free flour instead.
- Sliced Almonds: These add a crunchy topping to the cake. If you’re looking for extra flavor, lightly toast the almonds before sprinkling them over the batter.
How to Make Yogurt Cake
Preheat oven to 350 degrees F and line your loaf pan with parchment paper.
Begin by beating the sugar and room-temperature eggs together. You can use a stand mixer, handheld mixer, or just a whisk.
Add the vanilla, yogurt, and olive oil and mix well into the blended sugar and eggs.
Next, add the flour, baking powder and salt and mix well to combine.
Transfer your batter to the loaf pan you prepared earlier with parchment paper. Top with slivered almonds. Then, bake for 45 minutes to one hour.
Make sure the cake is baked by inserting a toothpick into the cake. If it comes out with little to no crumbs, the cake is ready. After removing from oven, let the cake cool completely. You can top it with powdered sugar if desired before serving.
Recipe Tips
Room Temperature Ingredients: 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.
Don’t Overmix: 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.
Add Flavor and Texture: For extra flavor, consider adding a teaspoon of lemon zest or orange zest to the batter. To boost texture, you can fold in chopped nuts or dried fruits like cranberries or raisins.
Did you make this recipe? I’d love to hear about it! Please comment and leave a 5-star🌟 rating below. You can also follow us on Instagram, Facebook, Pinterest or subscribe to our newsletter to get a free e-Cookbook!
One Bowl Yogurt Cake Recipe
Ingredients
- 2 Eggs , room temperature
- ¾ cup Granulated sugar
- 1 tsp Vanilla extract
- 1 cup Yogurt
- ½ cup Olive oil
- 1¾ cups All-purpose flour
- 2 tsp Baking powder
- ¼ tsp Salt
- 3 tbsp Sliced almonds, to top with
Instructions
- 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.
Video
Notes
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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thanks for this wonderful recipe. Is it possible to substitute olive oil with butter?
You are welcome! And yes, you can use melted butter (same amount) keep in mind that the flavor would be a bit different and you will taste the buttery-ness 🙂
great. thanks. I like the butteryness taste. so I will give it a try.
I made it with oil last week, and added chocolate chips, and it turned really good 🙂
Wonderful!
If I wanted to use fresh fruit like raspberries or strawberries, would I need to adjust the recioe? Thank you.
Just toss them with some flour and add them to the cake at the very end!
Light, fluffy and delicious, this cake is now my new favorite! Thank you!
Delicious! So comforting with a cuppa!
The cake turned out moist and had a lovely tangy flavor from the yogurt. It was easy to make and a hit with my family. Highly recommend!
This yogurt cake was great with my afternoon tea! It was so moist and tender. I’ll be making this again and again!
This cake was such a treat! It was moist and delicious, we loved it at our spring book club meeting!