Yoghurt Cake

Soft, moist, and effortlessly simple, this Yoghurt Cake is the perfect dessert for those who crave a light yet flavorful treat. Made with creamy plain yoghurt, a hint of vanilla, and optional lemon zest for a citrusy flair, this cake boasts a tender crumb and melts in your mouth. Ideal for beginner bakers, this one-bowl recipe requires just 15 minutes of prep time and minimal cleanup, delivering bakery-quality results with ease. Its natural sweetness is beautifully balanced with a subtle tang from the yoghurt, making it a versatile cake for any occasion—dust it with powdered sugar for a classic finish or pair it with fresh berries and whipped cream for a more indulgent serving. Perfect for an afternoon tea or as a crowd-pleaser at your next gathering, this yoghurt cake is a must-try for lovers of simple, homemade desserts.

Nutriscore Rating: 56/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 8

Ingredients

• 245 grams Plain yoghurt
• 250 grams All-purpose flour
• 200 grams Granulated sugar
• 120 ml Vegetable oil
• 3 pieces Large eggs
• 1.5 teaspoons Baking powder
• 1 teaspoon Vanilla extract
• 0.5 teaspoon Salt
• 1 teaspoon Lemon zest (optional)
• 2 tablespoons Powdered sugar (for dusting, optional)

Directions

Step 1

Preheat your oven to 175°C (350°F). Grease and flour a 9-inch (23 cm) round cake pan, or line it with parchment paper for easier cake release.

Step 2

In a large mixing bowl, whisk together the yoghurt, granulated sugar, and vegetable oil until smooth and well combined.

Step 3

Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and optional lemon zest for extra flavor.

Step 4

In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Avoid overmixing to keep the cake tender.

Step 5

Pour the batter into the prepared cake pan and smooth the top with the back of a spoon or spatula.

Step 6

Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs.

Step 7

Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.

Step 8

Once the cake has cooled, dust with powdered sugar for a simple garnish if desired.

Step 9

Slice and serve the yoghurt cake on its own or with a dollop of whipped cream or fresh berries for an added treat.

Nutrition Facts

Serving size	989.7 grams (989.7g)

Amount per serving	% Daily Value*
Calories	3019

Total Fat 131.50g	169%
Saturated Fat 25.10g	126%
Polyunsaturated Fat 68.20g
Cholesterol 589mg	196%
Sodium 2240mg	97%
Total Carbohydrate 424.40g	154%
Dietary Fiber 7.00g	25%
Total Sugars 227.60g
Protein 52.40g	105%

Vitamin D 120IU	600%
Calcium 419mg	32%
Iron 15mg	81%
Potassium 868mg	18%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.3%

Protein: 6.8%

Carbs: 54.9%