Last Updated on February 11, 2026 by Souhail
There’s a moment in every baker’s life when you discover a recipe so simple yet so profoundly satisfying that it becomes your kitchen soulmate. For me, that recipe is yogurt cake.
I still remember the first time I made it on a rainy Tuesday evening in my tiny New York apartment, feeling both tired and craving something sweet that wouldn’t require a trip to the store. I had Greek yogurt languishing in my fridge, a few pantry staples, and exactly 10 minutes to spare before preheating the oven. What emerged 45 minutes later was nothing short of magic: a golden, tender cake with a crumb so moist it seemed to defy physics.
Yogurt cake has since become my ultimate weeknight hero—a dessert that feels indulgent but comes together with almost no effort. Its flavor profile is beautifully balanced: subtly tangy from the yogurt, warmly sweet with just a hint of vanilla, and impossibly light despite its rich texture. What makes this recipe truly special is its humble elegance.
No fancy equipment, no obscure ingredients, just pure baking joy in every slice. It’s the kind of cake that welcomes a dusting of powdered sugar for Tuesday night or dresses up beautifully with fresh berries for Sunday brunch guests.
Table of contents
Why This Recipe Works Like a Dream
Let me tell you why this yogurt cake has earned permanent residency in my recipe rotation. It’s not just about ease (though that’s a huge win). The magic really happens when humble yogurt transforms an ordinary cake into something extraordinary. Here’s what makes it tick:
- Yogurt creates an unbelievably moist crumb without needing a cup of oil or butter. The natural acidity tenderizes the gluten while adding that subtle tang that keeps each bite interesting.
- One-bowl wonder means less cleanup and more time enjoying your creation. Seriously, you can mix this entirely in the bowl you used to measure the yogurt.
- Forgiving texture even if you accidentally overmix slightly. The yogurt’s moisture content gives you a wider margin for error than traditional butter cakes.
- Endlessly adaptable whether you’re dairy-free (swap in coconut yogurt), gluten-sensitive (use a 1:1 GF blend), or craving extra decadence (fold in chocolate chips or citrus zest).
I love how this cake welcomes customization while staying true to its simple soul. Need it vegan? Full-fat coconut yogurt and flax eggs work beautifully. Watching sugar? Reduce the sweetener by a quarter cup and add an extra tablespoon of yogurt to maintain moisture. It’s the kind of recipe that grows with your needs.
My Little Secrets for Cake Perfection
Baking is equal parts science and soul, and after dozens of yogurt cake batches in my Brooklyn kitchen, I’ve collected a few golden rules.
First, always use room temperature yogurt. Cold yogurt can cause your batter to seize slightly and affects how evenly the cake rises. Second, don’t skip sifting the flour and baking powder together. This tiny step prevents dense pockets and guarantees that cloud-like texture we’re after.
And here’s my favorite trick: brush the warm cake with a simple syrup made of equal parts lemon juice and sugar after it comes out of the oven. It adds a gorgeous sheen and locks in moisture for days. If you love citrusy desserts, you might also enjoy my lemon blueberry cake recipe for another bright, cheerful treat.
Fun Twists to Make It Yours
Once you’ve mastered the classic version, the real fun begins. This yogurt cake is your canvas.
Lemon Poppy Seed Version
Add the zest of two lemons and two tablespoons of poppy seeds to the dry ingredients. The citrus oils perfume the entire cake while the tiny seeds add a delightful crunch. Serve with a dollop of whipped cream and fresh berries for a brunch showstopper.
Olive Oil Yogurt Cake
Replace half the neutral oil with a fruity extra virgin olive oil. The result is a sophisticated, Mediterranean-inspired cake with a subtle grassy note that pairs beautifully with honey and figs. It reminds me of the rustic charm in my olive oil cake recipe, but with yogurt’s tender touch.
Spiced Carrot Yogurt Cake
Fold in one cup of finely grated carrots and a teaspoon of cinnamon. The yogurt keeps the cake incredibly moist while the carrots add natural sweetness and color. Top with a light cream cheese glaze for a lighter take on classic carrot cake.
Serving Suggestions
This cake shines with minimal adornment. I often slice it warm and serve with a spoonful of Greek yogurt and a drizzle of local honey from the Union Square Greenmarket.
For weekend entertaining, layer slices with macerated strawberries and a sprinkle of mint. The cake’s gentle tang makes it a perfect partner for fruit compotes or even a scoop of vanilla bean ice cream. When berries are in season, I love serving it alongside my strawberry muffins recipe for a berry-filled dessert spread that feels both special and effortless.
Storage and Reheating Instructions
Wrap cooled cake tightly in plastic wrap or store in an airtight container at room temperature for up to three days. For longer storage, freeze individual slices between parchment paper for up to three months. To refresh, let frozen slices thaw at room temperature for 30 minutes, then warm gently in a 300°F oven for 5 minutes until just warm to the touch. Never microwave this cake—it turns gummy instantly.
Creative Uses for Leftovers
Stale yogurt cake? There’s no such thing. Cube day-old slices and toast them lightly for a crumble topping on yogurt parfaits. Blend softened cake with a bit of milk and frozen fruit for a decadent smoothie base. Or layer crumbled cake with whipped cream and berries in glasses for an instant trifle that feels impressively fancy with zero effort.
How Do You Make it
Yogurt Cake
8
servings10
minutes40
minutes285
kcalA wonderfully moist, tender yogurt cake that comes together in one bowl with pantry staples. This simple French inspired dessert is perfect for breakfast or dessert.
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Ingredients
1.5 cups all purpose flour
1.5 teaspoons baking powder
0.25 teaspoon salt
0.75 cup granulated sugar
0.33 cup neutral oil such as avocado or grapeseed
1 cup plain whole milk yogurt room temperature
2 large eggs room temperature
1 teaspoon vanilla extract
Zest of 1 lemon optional but recommended
Directions
- Preheat your oven to 350 degrees F and generously grease a 9 inch round cake pan or line it with parchment paper.
- I like to give the pan a little extra love with butter and a dusting of flour so the cake releases beautifully.
- In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
- This little sifting action makes all the difference for a light crumb.
- In a large bowl, whisk the sugar and oil together until they look like wet sand.
- Don’t worry about making it fluffy like butter and sugar just a smooth mixture is perfect here.
- Add the yogurt, eggs, and vanilla to the sugar mixture and whisk until completely smooth and no streaks remain.
- The batter will be thick but pourable.
- Gently fold the dry ingredients into the wet ingredients using a spatula until just combined.
- Stop mixing the moment you no longer see streaks of flour overmixing is the enemy of tenderness here.
- If using, fold in the lemon zest until evenly distributed throughout the batter.
- Pour the batter into your prepared pan and smooth the top with your spatula.
- Tap the pan gently on the counter once to release any large air bubbles.
- Bake for 38 to 42 minutes or until the top is golden brown and a toothpick inserted into the center comes out with just a few moist crumbs attached.
- The cake should spring back lightly when you press the center.
- Let the cake cool in the pan on a wire rack for 15 minutes before running a knife around the edges and inverting it onto the rack to cool completely.
Nutrition Facts
- Total number of serves: 8
- Calories: 285kcal
- Fat: 12g
- Saturated Fat: 1.5g
- Cholesterol: 0.55mg
- Sodium: 0.140mg
- Carbohydrates: 40g
- Fiber: 0.5g
- Sugar: 24g
- Protein: 5g
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FAQs
Overmixing after adding flour develops too much gluten. Fold gently until just combined. Also, check your baking powder isn’t expired—it loses potency after 6 months.
I don’t recommend it. Vanilla or fruit yogurts contain extra sugar and stabilizers that throw off the balance. Stick with plain for perfect results every time.
The toothpick test is your best friend. Insert it near the center—it should come out with a few moist crumbs but no wet batter. The edges will also pull slightly away from the pan.
Yes! Use a 1 to 1 gluten free baking blend like Bob’s Red Mill. The texture stays remarkably similar.
Cold ingredients don’t emulsify properly, leading to a curdled batter and uneven texture. Take eggs and yogurt out 30 minutes before baking.
Absolutely. Wrap cooled slices tightly in plastic wrap then foil. Freeze up to 3 months. Thaw at room temperature for best texture.
Closing Thoughts
There’s something deeply comforting about a cake that asks so little of you yet gives back so much joy. This yogurt cake has been my rainy day comfort, my last minute hostess gift, and my Sunday morning treat with a cup of coffee. It proves that the best desserts aren’t always the most complicated ones.
They’re the ones that welcome you into the kitchen without intimidation and reward you with pure, unpretentious deliciousness. So preheat that oven, grab your favorite yogurt, and let this little cake remind you how joyful simple baking can be.
And when you’re ready for another easy win, my cottage cheese pancakes might just become your new breakfast obsession. Happy baking, friends.