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Easy Yogurt Cake Recipe

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★★★★

3.9 from 90 reviews

This easy yogurt cake is a moist and tender loaf, perfect for a quick breakfast or a light dessert. Made with simple pantry ingredients like yogurt, flour, sugar, and eggs, it combines a subtle lemon zest and a delicate vanilla essence for a refreshing flavor. Topped with a shiny apricot or orange jam glaze, this cake is delightful and simple to prepare, requiring just one bowl and a loaf pan.

Ingredients

Scale

Main Ingredients

  • 1 cup (250g) plain yogurt
  • 2 leveled cups (250g) all-purpose flour or light spelt flour (or a mix of both)
  • 1/2 cup (100g) white or unrefined cane sugar
  • 1/2 scant cup (approx 80g) vegetable oil (canola oil recommended)
  • 2 eggs, at room temperature
  • 2 tsp baking powder
  • 1/2 tsp vanilla essence
  • 1–2 lemons, zest only
  • 1 pinch salt

For Glaze

  • 3 tbsp apricot or orange jam

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (180°C) and position the oven rack in the middle for even baking.
  2. Prepare Loaf Pan: Grease a 9x5x2.5 inch loaf pan with butter or cooking spray, or line it with parchment paper to avoid sticking.
  3. Combine Wet Ingredients: In a large bowl, mix the eggs and sugar until well combined. Then add the vegetable oil, lemon zest, and vanilla essence; stir well. Add the yogurt (preferably not too cold) and mix until the batter is smooth and uniform.
  4. Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and a pinch of salt to ensure even distribution of leavening agents.
  5. Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, folding gently until just combined to avoid overmixing which can toughen the cake.
  6. Transfer Batter to Pan: Pour the batter into the prepared loaf pan and smooth the surface with a spatula to ensure even baking.
  7. Bake the Cake: Place the pan in the oven and bake for 35 to 40 minutes, or until a skewer inserted into the center of the cake comes out clean, indicating it is fully cooked.
  8. Cool the Cake: Remove the cake from the oven and let it cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
  9. Glaze the Cake: Warm the apricot or orange jam slightly and brush it over the top of the cooled cake to add a shiny, flavorful glaze.
  10. Serve: Slice and serve plain or with the jam glaze for added sweetness and visual appeal.

Notes

  • Use room temperature eggs and yogurt to achieve a smooth batter.
  • Mixing the flour just until combined helps keep the cake light and tender.
  • The glaze is optional but adds a lovely shine and an extra layer of flavor.
  • You can substitute all-purpose flour with light spelt flour for a nuttier taste and more nutritional value.
  • Lemon zest can be adjusted to your taste preference for a stronger or milder lemon flavor.
  • Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate up to 5 days.

Keywords: yogurt cake, easy cake recipe, lemon yogurt cake, quick cake, moist cake, loaf cake, simple dessert

Find it online: https://epicrecipebox.com/easy-yogurt-cake-recipe/