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- 1 cup plain Greek yogurt - 1 cup granulated sugar - 3 large eggs at room temperature - 1/4 cup vegetable oil - 2 teaspoons pure vanilla extract - Zest of 1 medium lemon - 1/4 cup freshly squeezed lemon juice - 2 cups all-purpose flour, sifted - 2 teaspoons baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon fine sea salt - Powdered sugar for dusting (optional) I love using Greek yogurt in this cake. It makes the cake moist and gives it a rich flavor. The sugar adds sweetness, while the eggs help it rise. Vegetable oil keeps the cake tender. I always use pure vanilla extract for the best taste. Lemon zest adds a fresh, bright flavor. The lemon juice balances the sweetness and adds a nice zing. Sifting the flour is key. It makes the cake light and airy. Baking powder and baking soda are crucial for a perfect rise. The fine sea salt enhances all the flavors. If you want an extra touch, sprinkle powdered sugar on top. It makes the cake look lovely and adds a hint of sweetness. These ingredients come together to create a simple yet delicious cake. Enjoy baking this easy one-bowl yogurt cake! {{ingredient_image_2}} - Preheat your oven to 350°F (175°C). - Grease a 9-inch round cake pan or line it with parchment paper. Start by preparing your cake pan. Preheating the oven ensures even baking. Greasing the pan helps the cake come out easily later. If you use parchment paper, it makes cleanup a breeze. - Combine yogurt, sugar, and eggs in a bowl. - Whisk until smooth and creamy. Next, grab a large bowl. Add the plain Greek yogurt, granulated sugar, and eggs. Use a whisk and mix until the blend is smooth and creamy. This is the base of your cake. - Incorporate vegetable oil, vanilla, lemon zest, and lemon juice. - Blend until fully incorporated. Now, let’s add some flavor! Pour in the vegetable oil, pure vanilla extract, lemon zest, and lemon juice. Whisk until everything is combined. This step gives your cake a bright and zesty taste. - Sift together the flour, baking powder, baking soda, and sea salt. - Gradually add to wet ingredients, fold gently. In a separate bowl, sift the all-purpose flour, baking powder, baking soda, and sea salt. Sifting helps to break up lumps and aerate the flour. Gradually add the dry mix to the wet ingredients. Use a spatula to fold gently. Be careful not to overmix; some lumps are okay. - Pour batter into prepared pan. - Bake for 30-35 minutes. Once your batter is ready, pour it into the prepared cake pan. Smooth the top with a spatula. Place it in the oven and bake for 30-35 minutes. Check for doneness by inserting a toothpick; it should come out clean. - Cool in the pan for 10 minutes. - Transfer to a wire rack. When the cake is done, remove it from the oven. Let it cool in the pan for 10 minutes. This makes it easier to take out without breaking. After that, transfer the cake to a wire rack to cool completely. This step is key for a nice texture. To get the best texture, avoid overmixing the batter. When you mix too much, the cake can turn out tough. Just fold the dry ingredients into the wet ones until they are just combined. It's okay if some lumps remain! To check for doneness, use a toothpick. Insert it into the center of the cake. If it comes out clean or with a few crumbs, the cake is ready. If you see wet batter, bake a bit longer. You can boost the flavor with fun extras. Try adding a pinch of cinnamon or a dash of nutmeg. Fresh herbs like thyme or rosemary can add a unique twist too. Fruits are another great option. Blueberries, raspberries, or diced apples work well. They add moisture and a burst of flavor. Just fold them in gently to keep the batter light. A simple dusting with powdered sugar can make your cake look fancy. Use a sifter for an even layer. For garnishes, think about adding fresh berries or lemon slices. They not only look pretty but also add a fresh taste. Arrange them on the plate or on top of the cake for a pop of color. Pro Tips Use Room Temperature Ingredients: Make sure to use eggs that are at room temperature to help create a smoother batter and promote even baking. Don’t Overmix: When combining the dry and wet ingredients, mix just until combined. This will help keep the cake fluffy and tender. Check for Doneness: Instead of relying solely on time, use a toothpick to check if the cake is done. It should come out clean or with a few moist crumbs. Enhance Flavor with Add-ins: Consider adding poppy seeds or blueberries to the batter for an extra flavor dimension and texture. {{image_4}} You can switch the lemon for orange or lime. This change brightens the cake. You can also add chocolate chips for a rich twist. Chopped nuts like walnuts or almonds add crunch and flavor. For a gluten-free version, use almond or coconut flour instead of all-purpose flour. This keeps the cake light and moist. If you need a dairy-free option, try using almond or coconut yogurt. Both options will keep the cake tasty. You can adapt this recipe for mini cakes or muffins. Use a muffin tin instead of a round pan. Bake the mini versions for about 15-20 minutes. Check for doneness with a toothpick. To keep your yogurt cake fresh, store it at room temperature. Use a cake dome or cover it with plastic wrap. This way, it stays moist and tasty. If you live in a warm place, keep it in the fridge. A cooler spot helps the cake last longer. For freezing, wrap the cake tightly in plastic wrap. Use aluminum foil for extra protection. This method prevents freezer burn. When stored right, your yogurt cake lasts up to five days at room temperature. In the fridge, it can stay fresh for up to a week. Always check for signs of spoilage. Look for mold, off smells, or a dry texture. If you see any of these, it’s best to throw it away. To reheat your cake, use an oven. Preheat it to 300°F (150°C). Place the cake on a baking sheet and heat for about 10-15 minutes. This method keeps the cake soft and warm. You can also use a microwave, but do it in short bursts. Heat for 10-15 seconds at a time. Check often to avoid drying it out. Yes, you can use flavored yogurt. It will change the taste of the cake. For example, using lemon yogurt adds more lemon flavor. Using vanilla yogurt makes it sweeter. The texture will stay similar. Just remember to adjust the sugar if the yogurt is sweetened. Check the cake after 30 minutes. Insert a toothpick in the center. If it comes out clean, the cake is done. If it has wet batter, bake for a few more minutes. The cake should also spring back when touched lightly. Yogurt cake is great on its own. You can serve it with fresh berries or whipped cream. A dusting of powdered sugar looks nice, too. For a twist, try a scoop of ice cream or a drizzle of honey. Yes, you can make it a day before. Just store it in an airtight container. This keeps it fresh and moist. You can also freeze the cake for up to three months. Thaw it overnight in the fridge before serving. One mistake is overmixing the batter. This can make your cake dense. Make sure to fold gently until just combined. Another mistake is not checking for doneness. Always use a toothpick to test. Lastly, don’t skip greasing the pan. This helps the cake come out easily. This blog post shared a simple yogurt cake recipe, breaking down ingredients and steps. You learned how to mix, bake, and store the cake properly. We also covered tips for flavor and presentation ideas. Remember, you can add your twist with different fruits or spices. This cake is not just tasty; it’s versatile and easy to make. Enjoy baking and let your creativity shine!

Zesty Yogurt Cake in One Bowl

A light and refreshing cake made with Greek yogurt and lemon, perfect for any occasion.
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 8
Calories 250 kcal

Ingredients
  

  • 1 cup plain Greek yogurt
  • 1 cup granulated sugar
  • 3 large eggs at room temperature
  • 1/4 cup vegetable oil
  • 2 teaspoons pure vanilla extract
  • 1 medium lemon zest
  • 1/4 cup freshly squeezed lemon juice
  • 2 cups all-purpose flour, sifted
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • to taste optional powdered sugar for dusting

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). Generously grease a 9-inch round cake pan or line the bottom with parchment paper to ensure easy removal.
  • In a large mixing bowl, combine the plain Greek yogurt, granulated sugar, and the eggs. Using a whisk, blend these ingredients together until the mixture is smooth and creamy.
  • Next, incorporate the vegetable oil, pure vanilla extract, lemon zest, and freshly squeezed lemon juice into the yogurt mixture. Continue whisking until everything is fully blended and uniform.
  • In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and sea salt to ensure there are no lumps and to aerate the flour.
  • Gradually add the dry flour mixture into the wet ingredients. Using a spatula, gently fold the mixture until just combined. Be careful not to overmix—the batter can be left slightly lumpy.
  • Pour the batter into the prepared cake pan, and use a spatula to smooth the surface of the batter evenly.
  • Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean and free from wet batter.
  • Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then carefully transfer the cake to a wire rack to cool completely.
  • For a delightful finishing touch, sprinkle the top with powdered sugar just before serving, if desired.

Notes

For a delightful finishing touch, sprinkle with powdered sugar before serving.
Keyword cake, dessert, lemon, yogurt