Yogurt Cake

Fluffy not-too-sweet yogurt cake made with Greek yogurt.

Course Dessert

Cuisine French

Keyword yogurt cake

Prep Time 15

Cook Time 40

Servings slices

Calories 314kcal

Author DessertForTwo.com

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.
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.

Video

Notes

Yogurt - I recommend a full-fat plain Greek yogurt for this cake. I don't recommend non-fat. I don't 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.

Oil - 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).

Nutrition