Creamy Yogurt Cake with 3 Yoghurts & 2 Eggs

Here’s a simple and delicious Creamy Yogurt Cake recipe using 3 yoghurts and 2 eggs. This cake is moist, fluffy, and super easy to make!

Creamy Yogurt Cake with 3 Yoghurts & 2 Eggs

Ingredients:

• 3 plain yoghurts (about 150g each; you can use Greek or regular yogurt)

• 2 eggs

• 250 g (2 cups) all-purpose flour

• 1 cup sugar (200 g)

• 1/2 cup vegetable oil (120 ml)

• 1 tsp baking powder

• 1 tsp vanilla extract (optional)

• A pinch of salt

• Zest of 1 lemon or orange (optional, for extra flavor)

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) round cake pan or line it with parchment paper.

2. Mix wet ingredients: In a large bowl, whisk together the 3 yoghurts and 2 eggs until smooth. Add the sugar, oil, and vanilla extract (if using). Mix until combined.

3. Add dry ingredients: In a separate bowl, sift together the flour, baking powder, salt, and lemon/orange zest (if using).

4. Combine: Gradually add the dry ingredients into the wet ingredients, folding gently until just combined. Do not overmix.

5. Bake: Pour the batter into the prepared pan and bake for about 35-40 minutes, or until a toothpick inserted in the center comes out clean.

6. Cool: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Tips:

• You can add a handful of berries or nuts to the batter for variation.

• Serve plain or dust with powdered sugar, or top with fresh fruit and whipped cream.

ients:

• 3 plain yoghurts (about 150g each; you can use Greek or regular yogurt)

• 2 eggs

• 250 g (2 cups) all-purpose flour

• 1 cup sugar (200 g)

• 1/2 cup vegetable oil (120 ml)

• 1 tsp baking powder

• 1 tsp vanilla extract (optional)

• A pinch of salt

• Zest of 1 lemon or orange (optional, for extra flavor)

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) round cake pan or line it with parchment paper.

2. Mix wet ingredients: In a large bowl, whisk together the 3 yoghurts and 2 eggs until smooth. Add the sugar, oil, and vanilla extract (if using). Mix until combined.

3. Add dry ingredients: In a separate bowl, sift together the flour, baking powder, salt, and lemon/orange zest (if using).

4. Combine: Gradually add the dry ingredients into the wet ingredients, folding gently until just combined. Do not overmix.

5. Bake: Pour the batter into the prepared pan and bake for about 35-40 minutes, or until a toothpick inserted in the center comes out clean.

6. Cool: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Tips:

• You can add a handful of berries or nuts to the batter for variation.

• Serve plain or dust with powdered sugar, or top with fresh fruit and whipped cream.