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Who doesn’t love a simple and delicious yogurt cake that’s so easy to prepare and involves hardly any cleaning up? All you have to do is mix a few ingredients, all in one bowl, and bake.
The result? A moist and mouth-watering cake loaded with yogurt and with hints of lemon and fruit jam.
This cake is a must, not only is it good, low sugar, and packed with nutrients, but it’s also inexpensive and easy to make. And you know exactly what’s inside the batter!
Friends, this is a foolproof recipe to keep in your back pocket and perfect for any occasion. I baked it thousands of times and it always turns out lovely.
Watch how to make it
What ingredients you need
- Yogurt
- Eggs
- All-purpose flour or spelt flour
- Baking powder
- Unrefined cane or regular sugar
- Vegetable oil
- Lemon zest
- Pinch of salt
- Vanilla essence
- Apricot or orange jam (optional)
HOW TO MAKE A YOGURT CAKE
WHY CLEVER?
It’s one of the simplest healthy cake you can bake for the whole family, in no time and inexpensive: less than $ 4 (8 servings)!
Added bonus?
It’s loaded with yogurt which is highly nutritious, low on calories, and rich in calcium, great for your bones, teeth, hair, skin, nails. I love plain yogurt and try to avoid added sugar, sweeteners, flavors, and fake fruits.
It’s low sugar. I usually choose unrefined cane sugar, less processed than white sugar, but you can use any sugar you have on hand. However, the healthiest tip is reducing the amount of added sugar, whatever it is.
When it comes to cakes, expeller-pressed canola oil (or cold-pressed olive oil) is my choice. This oil is naturally produced by mechanically squeezing (pressing) the canola seeds and it doesn’t go through an insane amount of processing with chemical solvents.
RECIPE TIPS & FREQUENT ASKED QUESTIONS
WHAT KIND OF YOGURT CAN I USE?
Plain, low-fat, or flavored yogurt with a “pourable” consistency works well in this recipe. However, I find the real Greek yogurt is too thick and gives a denser texture.
CAN I USE GLUTEN-FREE FLOUR INSTEAD OR REGULAR FLOUR?
Yes, I tested the recipe using only rice flour and it turned out well. See notes on the recipe card.
Eggs: possibly use eggs at room temperature and make sure the yogurt is not too cold. The ingredients should be more or less at the same temperature, this is a way to avoid a curdling batter. But if that happens, don’t worry too much and bake it anyway.
Do not overmix the batter because working flour too much can produce gluten, which creates a dense and rubbery cake.
Flavor
I love the zesty lemons, they are always in my fridge alongside my yogurt, hence if I run out of creativity or ingredients, lemon yogurt cake is what I happily end up with. But this yogurt cake is actually a blank canvas for many other delicious ingredients. You can add to this recipe dark chocolate chips, spices, orange zest or whatever you like most.
Glaze
It’s totally optional, but it’s so simple to make and I love it.
I put some apricot or orange jam into a small saucepan. I heat gently over low heat until the jam has melted, and if it looks too thick I adjust the consistency with a tiny bit of warm water. When the glaze is the consistency of runny honey, I brush the yogurt cake straight away. Easy peasy.
Leftovers
It keeps well for up 3-4 days at room temperature, in an airtight container. But do not refrigerate: refrigeration dries this cake out! It’s also freezable: wrap the cake, or slices of cake, in plastic wrap (clingfilm), store in an airtight container and freeze for up to 1 month.
MORE EASY HEALTHY CAKES?
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If you make this delicious and easy yogurt cake, let me know! Leave a comment, rate it, or tag a photo on Instagram. I would love to hear from you!
EASY YOGURT CAKE
Mix a few cheap ingredients in one bowl and bake the easiest yogurt cake ever, so delicious, moist, with hints of lemon and fruity jam. Plus, it's low sugar and packed with yogurt. The recipe has been updated for more deliciousness!
Ingredients
- 1 cup (250gr) plain yogurt
- 2 leveled cups (250gr) all-purpose flour or light spelt flour (I mixed both)
- 1/2 cup (100gr) white or unrefined cane sugar
- 1/2 scant cup (approx 80gr) vegetable oil (I used canola oil)
- 2 eggs, at room temperature
- 2 tsp baking powder
- 1/2 Tsp Vanilla essence
- 1-2 Lemon, zest
- 1 pinch salt
Instructions
JAM GLAZE
- 3 Tbsp apricot or orange jam
- Preheat the oven to 350F°/180C° and place the rack in the middle position.
- Grease a 9x5x2.5 inch loaf pan with butter, cooking spray, or simply line the pan with parchment paper (in this case there's no need to grease the pan).
- Mix eggs and sugar, then add oil, lemon zest, vanilla essence and mix again. Add yogurt (not very cold) and mix it into a smooth consistency. All in one bowl.
- Whisk flour, baking powder and a pinch of salt together and add to the wet batter until just combined.
- Scrape the batter into the prepared loaf pan and smooth the top.
- Bake for about 35-40 minutes, until a skewer inserted into the center of the cake comes out clean.
- When the cake is done, remove it from the oven and place on a wire rack to cool.
- You can serve it plain or brushed with some quick and easy jam glaze which adds a lovely shine and flavor.
- Flour: you can use white whole wheat, spelt, rice flour or all-purpose flour. Personally, I prefer mixing light spelt flour and all-purpose flour.
- Gluten-free flour: I tested the recipe using rice flour and it turned out well. I stirred the four into the batter and mixed well until smooth, then I baked it 5 minutes longer. It had a good rise and lovely flavor. However, it might be a bit less moist than its regular version, but perfectly enjoyable and not dry.
- Lemon flavor: add the zest of 2 large lemons if you prefer to boost the lemon flavor.
- Fruit glaze: put 3 tablespoons of apricot or orange jam into a small saucepan. Heat gently over low heat until the jam has melted and If it looks too thick adjust the consistency with a tiny bit of warm water. When the glaze is the consistency of runny honey, brush the yogurt cake straight away.
- Baking the cake in a round pan rather than a loaf pan reduces the baking time (approx 30-35 minutes).
- Keeps well for 4 days at room temperature, in an airtight container.
- Do not refrigerate (refrigeration dries this cake out!)
- Freezable.
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