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Yes, this is the Yogurt Cake recipe that went viral online. Itโs absolute perfectionโnot too sweet, so easy to make in one bowl in just a few minutes, and it doesnโt even need a frosting or topping. The texture is fluffy and light like a cloud; you will never need another cake recipe!
Youโre probably familiar with the simple French yogurt cake that kids love to bake. That sweet little French yogurt cake recipe is well-loved because after you dump in the yogurt, the container is used to measure the rest of the ingredients, making it so simple for kids.
Well, we have too many yogurt options in the U.S., and that wouldnโt work for us. So, I took the basic principles of that recipe, and applied them to something we could all whip up in just minutes. I shared it randomly on my instagram, and wasnโt prepared for it to go viral.
The unique blend of lemon and vanilla is why I donโt believe this cake recipe needs a frosting or topping. When I serve it, I lightly dust it with powdered sugarโthatโs it! But, Iโve seen so many of you add a lemon glaze made of fresh lemon juice and powdered sugar, and I love that so much! (Other lemon dessert recipes here).
Ingredients
- Oil. One-half cup of any plain oil. A plain oil is any oil that doesnโt have flavoring. This means you can use: canola oil, avocado oil, grapeseed oil, or vegetable oil. Do not use olive oil or coconut oil because they have strong flavors. Do not email me and ask me โwhat is plain oilโ because I am answering it for you right here.
- Eggs. Three large eggs. Yes, thatโs a lot of eggs, and it gives the cake incredible lift and fluff. (The protein in the eggs creates the cake structure).
- Greek Yogurt. One cup of plain Greek yogurt. I recommend anything from 2-5% fat. I do not recommend 0% fat yogurt. I know youโre going to do it anyway, though, so just understand that your cake may have a different structure (less light and fluffy) if you bake with yogurt that doesnโt have any fat. It will also be less golden brown if you use a lower fat yogurt.
- Vanilla Extract. One teaspoon of real vanilla extract. I have been using the one from Trader Joeโs that has vanilla bean specks in it. You can use regular, or you can even use vanilla bean paste here (the same amount).
- Lemons. We need 2 teaspoons of lemon zest, so depending on the size of your lemons, thatโs one or two lemons. Use a microplane zester to grate the lemon zest.
- Granulated Sugar. One cup of granulated white sugar.
- Flour. One and a half cups of all-purpose flour. Fluff the flour, spoon it into the cup and level it with a knife.
- Baking Powder. Two teaspoons of baking powder.
- Salt. One-half teaspoon of salt.
How to Make Yogurt Cake
- Preheat the oven to 350-degrees F, and lightly grease a 9-inch round cake pan. Line the bottom with a circle of parchment paper.
2. In a large bowl, whisk together the oil, eggs, yogurt, vanilla, lemon zest (no juice!), and sugar. Whisk very well to combine. Do not use an electric mixer and work too much air into the batter.
3. Next, evenly sprinkle the flour, baking powder and salt over the surface of the batter.
4. Use a spatula to combine and ensure no streaks of flour remain before pouring the batter in the prepared cake pan.
5. Bake the cake for 40 minutes, or until a toothpick inserted in the center comes out with only moist crumbs (no wet batter). Let the cake cool for 10 minutes, invert over a wire rack, peel off the parchment, slice and serve.
Recipe Variations and Questions:
- Yogurt โ I recommend a full-fat plain Greek yogurt for this cake. I donโt recommend non-fat. I donโt recommend regular thin yogurt. This recipe works with 2-5% plain Greek yogurt best. If you change the type of yogurt you use, you will have slightly different results (think: less fluffy, less soft, less flavorful), but the cake will technically still bake. It might not brown as much, or it might not be as soft, but you will still have cake. Also, do not use a flavored yogurt that has sugar in it. Use plain Greek yogurt with 2% fat or 5% fat (also labeled โfull-fat).
- Flavorings โ This cake is flavored with lemon zest (no lemon juice) and vanilla extract. (I do not add lemon juice to the cake batter because the acidity will react with the baking powder and change the rise of the cake). This unique, subtle combination of flavors means the cake has so much flavor on its own, that it doesnโt need a frosting (in my opinion). If you want to mix powdered sugar with the leftover lemon juice until you get a glaze, do itโitโs your kitchen. I serve this cake with powdered sugar and marinated fresh fruit.
- Oil โ A plain oil doesnโt have flavor. A plain oil is: canola oil, vegetable oil, avocado oil, or grapeseed oil. A plain oil is not coconut oil or olive oil. Coconut oil and olive oil have too much flavor, and will overshadow the delicate flavors of vanilla and lemon in this cake. (yes, even the coconut oil is refined). If you want to leave me a comment that you made this cake with olive oil or coconut oil and you liked it, great! Do it.
Yogurt Cake
Ingredients
- 1/2 cup oil (plain, neutral oil like canola or avocado oil)
- 3 large eggs
- 1 cup plain Greek yogurt with 2%-5% fat
- 1 tsp vanilla extract
- 2 tsp fresh lemon zest (from 1-2 lemons)
- 1 cup granulated sugar
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp fine sea salt
Instructions
- Preheat the oven to 350, and lightly grease a 9-inch round cake pan. Line the bottom with a circle of parchment paper.
- In a large bowl, whisk together the oil, eggs, yogurt, vanilla, lemon zest, and sugar. Whisk very well to combine.
- ย Next, evenly sprinkle the flour, baking powder and salt over the surface and stir to combine. Ensure no streaks of flour are visible.
- Pour into the baking pan, and bake for 40 minutes, or until a toothpick inserted in the center comes out with only moist cake crumbs, not wet batter.
- Let cool in the pan for 10 minutes, invert over a wire rack, flip, peel off the parchment, and serve. You can decorate this with more plain Greek yogurt and sprinkles, if you like, but I typically serve it plain.
OMG this is not only one of the easiest cakes it tastes amazing. People who know me, know that I am prone to exaggeratingโฆ This is no exaggeration. A true lemon flavor. Fluffy??? Yes, that is the best way to explain the texture.
Thank you so much not only for this recipe but also for so many others.
Pauline
This is a such a great cake! Flavorful, light, but with a plush crumb! Super easy recipe that will be on repeat in our home. Thanks, Christina!
This was so easy, moist and flavorful. And not too sweet. We couldnโt resist eating seconds and thirds. And it has so much calcium!
How pronounced is the lemon flavor with just the zest? Can you add a teaspoon or so if the juice for a more lemony flavor
Hi Cathy, did you read the post? I really donโt recommend adding lemon juice to the cake. You can if you want, but it affects the acidity of the cake and may affect the rise. The flavor of the lemon (and all citrus for that matter) is in the zest. If you want to use the juice, add it to powdered sugar and make a frosting or something.
I know this is โnot too sweetโ but could i add a 1/4 extra cup of sugar would it effect the cake too much?
Yes it will because sugar is a liquid ingredient in baking. If you want it sweeter, there are suggestions within the post.
Such an easy recipe. I had to rely on my husband to taste it because I am gluten free but now that it was successful, I am going to try to make it with GF flour. HIghly recommend this recipe. Delicate flavor due to lemon and vanilla.
Absolutely delicious! Iโve made it twice now โ once when it was first posted on Instagram and again last night. I even butchered last nightโs version because I only had 2 eggs left and it still tastes delicious and moist!
Both times Iโve made a lemon glaze using icing sugar and the juice from the zested lemon. I also used a 20 cm/8 inch square pan both times and it was the perfect size.
Itโs going to be my go to recipe going forward. I love that itโs one bowl and that I donโt need a mixer. Next time Iโll try it without any lemon and Iโll add some chocolate frosting instead. Might even try some cupcakes as well.
I am looking forward to making this Yogurt cake but I only now own a 6โณ baking pan and an 8โฒ square as we are only two now.
Suggestion for what I can bake this in.
Thanks cristina this cake is super easy to do
This has turned into a family favorite! Amazing flavor and so quick to make!