Here’s a recipe and guide for making a Yogurt Cake—a super fluffy, moist, and lightly tangy cake that’s perfect for breakfast, tea time, or dessert.
🧁 Yogurt Cake: The Fluffiest Cake
Why It’s So Fluffy:
The secret to the fluffiness lies in:
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Yogurt (for moisture and light acidity)
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Properly whipped eggs
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Gentle folding of ingredients
📝 Ingredients
Dry:
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1 ½ cups (190g) all-purpose flour
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2 tsp baking powder
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¼ tsp baking soda
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¼ tsp salt
Wet:
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3 large eggs (room temperature)
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¾ cup (150g) sugar
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½ cup (120ml) vegetable oil (or melted butter for richness)
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1 cup (240g) plain full-fat yogurt (Greek or regular)
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1 tsp vanilla extract
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Zest of 1 lemon (optional, but adds brightness)
🍰 Instructions
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Preheat Oven:
Preheat to 350°F (175°C). Grease and flour an 8-inch round or loaf pan, or line with parchment. -
Mix Dry Ingredients:
In a bowl, whisk together flour, baking powder, baking soda, and salt. -
Whip Eggs & Sugar:
In another large bowl, beat eggs and sugar for 3–5 minutes until pale, thick, and fluffy. This step is crucial for the fluffiness. -
Add Wet Ingredients:
Gently mix in yogurt, oil, vanilla, and lemon zest. -
Combine Dry & Wet:
Sift the dry ingredients over the wet mixture in 2 batches, folding gently each time until just combined. Do not overmix. -
Bake:
Pour into the pan and smooth the top. Bake for 35–45 minutes, or until a toothpick inserted comes out clean. -
Cool:
Let cool in the pan for 10 minutes, then turn out onto a rack to cool completely.
🍓 Optional Toppings:
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Powdered sugar
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Lemon glaze
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Fresh berries and whipped cream
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Honey drizzle
🔁 Variations:
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Use orange zest instead of lemon for a warmer flavor.
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Add ½ cup of blueberries or chopped strawberries.
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Substitute part of the flour with almond flour for a nutty touch.