Yogurt Cake
Plain yogurt does double duty here, adding a gentle tang and keeping the crumb tender for days. This is the kind of cake worth keeping around all week — good on its own with coffee, or dressed up with fruit and glaze for company.
Ingredients
- 3 large eggs
- 1 cup (200g) sugar
- 1/2 cup (120ml) neutral oil
- 1 cup (240g) plain yogurt
- 1 teaspoon vanilla extract
- 2 1/2 cups (310g) all-purpose flour
- 1 tablespoon baking powder
Instructions
- Preheat the oven to 350°F (180°C) and grease a loaf or bundt pan.
- Whisk the eggs and sugar until pale, then whisk in the oil, yogurt, and vanilla.
- Fold in the flour and baking powder just until combined.
- Pour into the pan and smooth the top.
- Bake for 30-35 minutes, until golden and a toothpick comes out clean.
- Cool for 10 minutes before unmolding.
Tips
- Full-fat plain yogurt gives the richest texture, but low-fat works fine too.
- This is a very forgiving base recipe — fold in lemon zest, poppy seeds, or berries.
- Wrap tightly once cool; the crumb actually improves after a day.
Frequently Asked Questions
Can I use Greek yogurt?
Yes, thin it with a tablespoon or two of milk since it's thicker than regular yogurt.
Is it very sweet?
It's a mildly sweet, everyday cake — not overly rich, which is what makes it good for breakfast too.
