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–+ servings

Easy Yogurt Cake

This easy Yogurt Cake is one of my favorite cakes. It's a fluffy cake with the right amount of sweetness and acidity from the yogurt. 
4.50 from 2 votes
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Course: Breakfast, Brunch, Dessert, Tea Time
Keyword: cake, loaf, yoghurt, yogurt
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Servings: 10 portions in a 8x4in / 22x11cm pan. Double the recipe for a round bundt pan.
Author: Lorena Salinas from Cravings Journal

Ingredients

For the cake

  • 120 g unsalted butter at room temperature
  • 180 g granulated sugar
  • 2 eggs
  • 220 g greek yogurt unsweetened
  • 1 tsp vanilla extract
  • 1 tsp salt
  • 1 tsp baking powder
  • 230 g all-purpose flour

For the groove (optional)

  • Unsalted butter cold

For dusting

  • 2 tbsp icing / confectioner's sugar
Metric - US Cups

Instructions

For the cake

  • Beat the butter with the sugar until it becomes light in colour. You can use a whisk or an electric mixer.
  • Add the eggs and beat again. Beat until they are fully incorporated but also very airy and thick.
  • Add the yogurt and vanilla extract and mix. It will look curdled, it's normal.
  • Add the flour, salt and baking powder (dry ingredients) and mix them in using a spatula.
  • Prepare a 22x11cm / 8x4in pan with baking paper. Cut it to size and stick it in place with a bit of oil.
  • Place the batter in the pan and level it using a spatula.

For the groove (optional)

  • Cut the butter into thin strips.
  • Place the butter along the centre forming a line and press down gently.
  • Bake the cake in a preheated oven at 180°C / 350°F for 1h15min or until a skewer comes out clean from the centre. At the 30min-45min mark check to see if it's golden enough on top. If it is, cover with tin foil or remove the top heat.
  • When you poke it to see if it's ready, go beyond the center of the cake to the base where it takes longer to bake. Wait 3 seconds before pulling off the skewer and check that no raw crumbs are stuck.
  • Once the cake is ready, remove it from the oven and place it on a wire rack to cool down. Once cool, remove it from the pan lifting it from the paper and dust with icing sugar.

Notes

I added the cup measurement equivalents but always prefer to weigh out your ingredients for a perfect result.
Tried this recipe?Mention @CravingsJournal or tag #RecipeCJ!