Light & Fluffy Yogurt Cake (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
All-purpose flour
02 -
Baking powder
03 -
Salt
→ Wet Ingredients
04 -
Eggs
05 -
Yogurt
06 -
Granulated sugar
07 -
Vegetable oil
08 -
Vanilla extract
09 -
Fresh lemon zest (optional)
# Instructions:
01 -
Preheat your oven to 350°F (175°C) and grease a round 8-inch cake pan (you can also line it with parchment paper for easy removal).
02 -
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this aside for later.
03 -
In a large bowl, whisk the eggs, yogurt, granulated sugar, vegetable oil, and vanilla extract until smooth and well combined. If you’re using lemon zest, add it here for an extra burst of flavor!
04 -
Gradually add the dry ingredients to the wet mixture, stirring gently until everything is just combined. Be careful not to overmix—it’s okay if there are a few lumps.
05 -
Pour the batter into the prepared cake pan, smoothing the top with a spatula to make it even.
06 -
Bake for 30-35 minutes, or until the cake is golden brown on top and a toothpick inserted into the center comes out clean.
07 -
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. You can also serve it slightly warm for an extra indulgent experience!
08 -
Once cooled, dust the cake with powdered sugar, top it with fresh berries, or serve with a dollop of whipped cream for the ultimate treat.
09 -
Slice the cake and enjoy the light, fluffy goodness. You’ll love how it melts in your mouth—it’s simply irresistible!
# Notes:
01 -
For a lighter version, you can use low-fat yogurt or a dairy-free alternative to reduce calories without compromising texture.
02 -
Adding fruit like blueberries or diced peaches into the batter adds a refreshing twist.
03 -
Store the leftover cake in an airtight container at room temperature for up to 2-3 days. For longer storage, freeze individual slices tightly wrapped.