Short Description
This Moist Yogurt Cake is delightfully fluffy, tender, and subtly sweet, prepared without baking powder for a naturally airy texture. Infused with vanilla and citrus zest, it’s a classic treat perfect for any time of day.

Why You’ll Love This Recipe

Simple & quick: Uses everyday ingredients.
Light & fluffy: A moist texture achieved without baking powder.
Perfectly versatile: Great for breakfast, dessert, or tea time.
Customizable: Delicious plain or with added fruit or zest.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1 pot plain yogurt
3 eggs
2 pots sugar
1 sachet vanilla sugar
1 pot vegetable oil (sunflower or canola)
3 pots all-purpose flour
1 teaspoon baking soda
Pinch of salt
Lemon or orange zest (optional)

(Note: Use the empty yogurt pot to measure ingredients.)

directions

Preheat your oven to 350°F (175°C). Grease and flour a loaf or round cake pan.
In a bowl, whisk together eggs, yogurt, sugar, vanilla sugar, and vegetable oil until smooth.
Sift flour and baking soda into the mixture, add salt and citrus zest if using, and gently combine until batter is smooth.
Pour the batter into the prepared pan.
Bake for 35-40 minutes or until golden and a toothpick inserted comes out clean.
Allow to cool slightly before removing from pan. Serve warm or at room temperature.

Servings and timing

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 8 servings

Variations

Fruit Additions: Mix in fresh berries or sliced apples for extra flavor.
Chocolate Version: Add chocolate chips or cocoa powder.
Nutty Twist: Sprinkle with sliced almonds or walnuts.
Spiced Cake: Add cinnamon or cardamom for extra warmth.

storage/reheating

Fridge: Store in an airtight container up to 5 days.
Freezer: Freeze wrapped tightly for up to 2 months.
Reheating:
- Oven: Gently warm at 325°F (160°C) for 5-10 minutes.
- Microwave: Briefly heat individual slices for about 15-20 seconds.

FAQs

Can I substitute yogurt?

Yes, sour cream or Greek yogurt work well.

Can I use whole wheat flour?

Yes, but expect a slightly denser texture.

Is citrus zest necessary?

No, it’s optional for extra flavor.

Can I use butter instead of oil?

Yes, melted butter provides a richer taste.

Does baking soda taste strong?

No, the yogurt neutralizes it for a subtle flavor.

Can I make this vegan?

Use plant-based yogurt and egg replacements.

How to measure ingredients without yogurt pot?

Use 125ml (½ cup) for each pot.

Why isn’t baking powder used?

Yogurt and baking soda naturally leaven the cake.

Can I bake this as muffins?

Yes, bake for 15-20 minutes.

How to ensure moisture?

Avoid overbaking, and use full-fat yogurt.

Conclusion

This Moist Yogurt Cake delivers simple, delicious flavor with a wonderfully fluffy texture, all without baking powder. Ideal as an everyday treat, it’s easy to customize and guarantees perfect results every time.