Description
This Easy Yogurt Cake is a moist and tender dessert made using simple ingredients measured with a yogurt container, making it a convenient and quick recipe to prepare. With a perfect balance of yogurt, eggs, sugar, and vanilla, it produces a fluffy cake with a subtle tangy flavor, ideal for any occasion.
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 the Oven: Preheat your oven to 350 degrees F (175 degrees C). Grease a 9-inch round springform cake pan to prevent the cake from sticking.
- Prepare Wet Ingredients: Empty the plain yogurt into a mixing bowl. Using the same yogurt container, measure and add half a container of vegetable oil to the yogurt. Set aside. Rinse and dry the yogurt container thoroughly for measuring the remaining ingredients.
- Combine Wet Ingredients: Add the eggs, white sugar, and vanilla extract to the yogurt and oil mixture. Beat the mixture well until it is thoroughly combined and smooth.
- Add Dry Ingredients: Gradually add the all-purpose flour, baking powder, and a pinch of salt to the wet mixture. Stir gently until just combined to avoid overmixing; the batter will be thick and slightly lumpy.
- Pour and Bake: Pour the batter into the prepared cake pan, spreading it evenly to level the top. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for about 10 minutes before removing the springform. Transfer to a wire rack to cool completely. Serve as desired.
Notes
- Using the yogurt container for measuring makes this recipe easy and minimizes the use of additional measuring tools.
- Ensure not to overmix the batter once the flour is added to keep the cake light and fluffy.
- You can substitute plain yogurt with Greek yogurt for a denser texture but reduce the baking powder slightly.
- Store leftover cake in an airtight container at room temperature for up to 3 days.
- Optional: Add lemon zest or berries to the batter for additional flavor variations.
