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A top-down "mise en place" arrangement of ingredients for a yogurt cake on a light-colored surface. The layout includes a large glass bowl of all-purpose flour, a bowl of creamy Greek yogurt, a small pitcher of vegetable oil, and a bowl of granulated sugar. Surrounding these are three eggs, fresh lemons, vanilla extract, baking powder, and a pinch of salt. A whisk and a wooden spoon are placed nearby.

Easy Yogurt Cake

RASHA
This easy yogurt cake is soft, moist, and beautifully simple. Made with everyday pantry ingredients and mixed in just one bowl, it delivers a tender crumb with a delicate vanilla flavor and subtle tanginess from the yogurt. Perfect for breakfast, dessert, afternoon coffee, or casual weekend baking.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Breakfast, Dessert, Snack
Cuisine American, European
Servings 8 slices
Calories 260 kcal

Equipment

  • Mixing bowl
  • Whisk
  • 8-inch Cake Pan
  • Parchment Paper
  • Measuring Cups
  • Spatula

Ingredients
  

Cake Batter

  • 1 cup plain full-fat yogurt
  • 2 large eggs room temperature
  • 3/4 cup granulated sugar
  • 1/2 cup vegetable oil or light olive oil
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 pinch salt
  • 1 tablespoon lemon zest optional
  • 1/2 cup fresh berries optional

Instructions
 

  • Preheat the oven to 350°F (175°C). Grease and line an 8-inch cake pan or loaf pan with parchment paper.
  • In a large mixing bowl, whisk together the yogurt, eggs, sugar, vegetable oil, and vanilla extract until smooth and creamy.
  • Add the flour, baking powder, and salt directly into the bowl. Gently fold the ingredients together until just combined. Avoid overmixing.
  • If desired, fold in lemon zest or fresh berries for extra flavor variation.
  • Pour the batter into the prepared pan and smooth the top evenly.
  • Bake for 35 to 40 minutes, or until the top is golden and a toothpick inserted into the center comes out with a few soft crumbs.
  • Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack.
  • Slice and serve plain, dusted with powdered sugar, or topped with berries and whipped cream.

Notes

For the softest texture, use full-fat yogurt and room temperature ingredients. Do not overmix the batter once the flour is added. Greek yogurt works well but may create a slightly denser crumb, so adding 1 to 2 tablespoons of milk can help loosen the batter if needed.
For a bakery-style finish, brush the warm cake with a light lemon glaze immediately after baking. The flavor also improves slightly the next day as the moisture settles evenly through the crumb.
A tiny pinch of cinnamon adds warmth and depth without overpowering the vanilla flavor.
Keyword easy yogurt cake, moist yogurt cake, one bowl cake, simple homemade cake, vanilla yogurt cake