Some of the best recipes are born from simplicity, and Yogurt Cake is the perfect example. Long before elaborate frostings and multi-step desserts became popular, home bakers relied on humble ingredients and one bowl to create something truly comforting. This cake is deeply rooted in everyday kitchens across Europe and the Mediterranean, where yogurt is a staple rather than a specialty ingredient. The result? A tender, moist cake that feels familiar from the very first bite.
What makes this one-bowl yogurt cake special isn’t just its ease, but its versatility. It works as a breakfast cake with coffee, a light dessert after dinner, or a base for endless flavor variations. The subtle tang of yogurt balances the sweetness, while lemon zest adds brightness without overpowering the crumb. There’s no mixer required, no complicated technique, and no stress—just straightforward baking with consistently excellent results.
If you’ve ever wanted a reliable cake recipe that comes together quickly and never fails, this yogurt cake deserves a permanent place in your recipe collection.
Recipe Overview
Yogurt Cake (One-Bowl) is a simple loaf-style cake made with pantry staples and plain yogurt for moisture. It has a soft crumb, gentle sweetness, and fresh citrus aroma from lemon zest. Everything is mixed in a single bowl, making it ideal for beginner bakers or anyone who wants a quick, dependable cake without sacrificing flavor or texture.
Ingredients & Instructions
This recipe uses basic ingredients, but each plays an important role in the final texture and taste. Below is a detailed walkthrough with practical tips for best results.
Ingredients
- 1 cup plain yogurt
- 2 leveled cups all-purpose flour or light spelt flour
- ½ cup white sugar or unrefined cane sugar
- ½ scant cup vegetable oil
- 2 eggs, room temperature
- 2 teaspoons baking powder
- ½ teaspoon vanilla essence
- Zest of 1–2 lemons
- 1 pinch salt
- 3 tablespoons apricot or orange jam (optional glaze)
Step-by-Step Instructions
1. Prepare the Oven and Pan
Preheat your oven to 350°F (180°C) and position the rack in the middle.
Grease a 9 x 5 x 2.5-inch loaf pan, or line it with parchment paper, leaving overhang on the sides for easy removal.
Tip: Proper pan prep prevents sticking and helps the cake release cleanly without breaking.
2. Mix Eggs and Sugar
In a large bowl, whisk the eggs and sugar until combined and slightly pale. There’s no need to whip heavily—just ensure the sugar is evenly distributed.
3. Add Oil, Flavorings, and Zest
Pour in the vegetable oil, then add the lemon zest and vanilla essence. Mix gently until smooth. The oil keeps the cake moist for days, while lemon zest adds a fresh aroma that brightens the crumb.
4. Incorporate the Yogurt
Add the plain yogurt and stir until the batter is creamy and uniform. Yogurt provides both moisture and tenderness, replacing the need for butter without sacrificing richness.
5. Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. This ensures even distribution of leavening.
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing—stop as soon as there are no visible streaks of flour.
Tip: Overmixing develops gluten, which can make the cake dense instead of soft.
6. Bake the Cake
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 45–55 minutes, or until a skewer inserted into the center comes out clean.
If the top browns too quickly, loosely cover with foil during the last 10 minutes.
7. Cool Properly
Remove the cake from the oven and let it rest in the pan for 10 minutes. Transfer to a wire rack to cool completely.
8. Optional Jam Glaze
Warm the apricot or orange jam in a small saucepan over low heat until melted. Thin with a teaspoon or two of warm water if needed. Brush over the warm cake for a glossy finish and extra flavor.
Cooking Tips & Variations
This yogurt cake is a perfect base for customization. Here are smart ways to adapt it without compromising results:
1. Flour Options
- Spelt flour creates a lighter, slightly nutty crumb.
- Half whole wheat flour adds fiber while keeping the cake tender.
- Gluten-free flour blends work well if they include xanthan gum.
2. Sugar Adjustments
- Use cane sugar for a deeper flavor.
- Replace half the sugar with honey or maple syrup (reduce yogurt slightly to balance moisture).
3. Flavor Variations
- Swap lemon zest for orange zest or lime zest.
- Add 1 teaspoon cinnamon or cardamom for warmth.
- Stir in chocolate chips, blueberries, or chopped nuts.
4. Dairy-Free Option
Use plant-based yogurt such as almond or soy yogurt. Ensure it’s unsweetened and thick for best texture.
5. Make It a Dessert Cake
Slice horizontally and fill with lemon curd, jam, or whipped cream for a simple layer cake effect.
Storage & Serving Suggestions
Storage
- Room temperature: Store wrapped for up to 2 days.
- Refrigerator: Keeps fresh for 4–5 days in an airtight container.
- Freezer: Wrap slices individually and freeze for up to 2 months.
Serving Ideas
- Serve plain with coffee or tea for breakfast.
- Dust with powdered sugar for a clean presentation.
- Pair with fresh berries or yogurt for a light dessert.
This cake improves in flavor after a day, making it ideal for make-ahead baking.
Yogurt Cake (One-Bowl) proves that great baking doesn’t need complexity. With minimal ingredients, one bowl, and reliable results, this recipe delivers a moist, flavorful cake every time. Its gentle sweetness, soft crumb, and citrus aroma make it suitable for any moment—from everyday snacking to casual entertaining.
Once you bake it, you’ll understand why this cake has remained a favorite across generations. Simple, adaptable, and consistently good, it’s the kind of recipe you return to again and again.
FAQs
1. Can I use Greek yogurt?
Yes. Thin it slightly with a tablespoon or two of milk to match the consistency of regular yogurt.
2. Why is my cake dense?
Overmixing the batter or using cold eggs can affect texture. Mix gently and use room-temperature ingredients.
3. Can I bake this in a round pan?
Yes. An 8-inch round pan works well. Adjust baking time to 35–45 minutes.
4. Is oil better than butter here?
Oil keeps the cake moist longer and gives a softer crumb compared to butter.
5. Can I skip the jam glaze?
Absolutely. The cake is excellent plain or with powdered sugar.
This one-bowl yogurt cake is moist, simple, and full of lemon flavor. An easy everyday cake made with yogurt, ready with minimal effort and perfect results.
