Description
This Easy Yogurt Cake is a simple and moist cake made with plain yogurt, vegetable oil, eggs, and basic pantry ingredients. The cake is light and fluffy with a subtle vanilla flavor, perfect for a quick dessert or snack. Using the yogurt container as a measuring tool makes the recipe straightforward and foolproof.
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 Oven and Prepare Pan: Preheat your oven to 350 degrees F (175 degrees C). Grease a 9-inch round springform cake pan to prevent sticking.
- Combine Yogurt and Oil: Empty the plain yogurt into a large mixing bowl. Using the empty yogurt container as a measuring cup, measure and add 1/2 container of vegetable oil to the bowl. Set aside the bowl. Clean and dry the yogurt container for later use.
- Add Eggs, Sugar, and Vanilla: To the yogurt and oil mixture, add the 2 large eggs, 1 1/2 yogurt containers of white sugar, and 1 teaspoon of vanilla extract. Beat this mixture well until fully combined and smooth.
- Incorporate Dry Ingredients: Using the yogurt container, measure out 1 3/4 containers of all-purpose flour. Add the flour along with 2 ½ teaspoons of baking powder and a pinch of salt to the wet ingredients. Stir gently until just combined. The batter will be thick.
- Pour and Bake: Pour the batter into the greased springform pan, smoothing the top evenly. Place it in the preheated oven and bake for 25 to 30 minutes. The cake is done when a toothpick inserted into the center comes out clean.
Notes
- The yogurt container is used as a convenient measuring tool for both wet and dry ingredients.
- Use plain yogurt for the best flavor and texture; Greek yogurt can make the cake denser.
- Be careful not to overmix the batter once the flour is added to keep the cake light and tender.
- Allow the cake to cool in the pan for 10 minutes before removing the springform rim.
- This cake can be served plain or topped with fresh fruit, powdered sugar, or a drizzle of honey.
