Description
This Easy Yogurt Cake is a simple, moist, and delicious dessert perfect for any occasion. Made with basic pantry ingredients and using the yogurt container as a clever measuring tool, this recipe yields a tender cake with a subtle tang from the yogurt that balances the sweetness beautifully. Ready in just 35 minutes, it’s an ideal treat for last-minute baking or a casual tea time snack.
Ingredients
Scale
Wet Ingredients
- 1 (5 ounce) container plain yogurt
- 1/2 yogurt container vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 yogurt containers white sugar
- 1 3/4 yogurt containers all-purpose flour
- 2 ½ teaspoons baking powder
- 1 pinch salt
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350 degrees F (175 degrees C). Grease a 9-inch round springform cake pan evenly to prevent sticking.
- Measure Wet Ingredients: Empty the plain yogurt into a mixing bowl. Using the empty yogurt container, measure out 1/2 container of vegetable oil and add it to the yogurt. Keep the container handy and dry it with a paper towel for reuse as a measuring tool.
- Combine Yogurt Mixture: Add the 2 large eggs, 1 1/2 containers of white sugar, and 1 teaspoon vanilla extract into the yogurt and oil mixture. Beat well with a mixer or whisk until the ingredients are thoroughly combined, creating a smooth batter base.
- Add Dry Ingredients: Incorporate 1 3/4 containers of all-purpose flour, 2 ½ teaspoons baking powder, and a pinch of salt into the wet mixture. Stir gently until just combined to avoid overmixing; the batter should be thick.
- Prepare for Baking: Pour the batter evenly into the prepared springform pan. Use a spatula to spread and level the top of the batter for even baking.
- Bake the Cake: Place the cake pan in the preheated oven and bake for 25 to 30 minutes. Check doneness by inserting a toothpick in the center; it should come out clean when the cake is ready. Remove from oven and allow to cool before serving.
Notes
- Use the yogurt container as a measuring cup for precise ingredient ratios, saving time and reducing dishware.
- Make sure not to overmix the batter when adding dry ingredients to keep the cake tender.
- You can substitute plain yogurt with Greek yogurt for a denser texture, but you might need to adjust the oil quantity slightly.
- To add extra flavor, try mixing in lemon zest or a handful of fresh berries before baking.
- Allow the cake to cool completely before removing it from the springform pan to prevent breaking.
