Plain Yogurt Cake

This simple loaf has a tender crumb, gentle vanilla flavor, and a thin golden crust. Plain yogurt supplies moisture and a mild tang without requiring frosting. It is suited to breakfast, an afternoon snack, or a straightforward dessert with berries. Measure the flour carefully and mix only until combined for the softest texture.

Recipe details

• Yield: 1 loaf, about 10 slices
• Prep time: 15 minutes
• Bake time: 45 to 55 minutes
• Cooling time: 45 minutes
• Total time: about 1 hour 55 minutes

Equipment

• 8 1/2-by-4 1/2-inch metal loaf pan
• Parchment paper
• Two mixing bowls
• Whisk, flexible spatula, and wire rack
• Instant-read thermometer or wooden pick

Ingredients

• 1 1/2 cups (180 g) all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon fine salt
• 2 large eggs, at room temperature
• 3/4 cup (150 g) granulated sugar
• 1 cup (240 g) plain whole-milk yogurt, at room temperature
• 1/3 cup (80 ml) neutral oil
• 2 teaspoons vanilla extract
• 1 teaspoon finely grated lemon zest, optional

Method

1. Heat the oven to 350°F (175°C). Lightly oil the loaf pan and line its long sides and bottom with parchment, leaving enough overhang to lift out the cake.
2. Whisk the flour, baking powder, baking soda, and salt in a medium bowl. Break up any compacted flour or leavening.
3. In a large bowl, whisk the eggs and sugar for about 1 minute, until smooth and slightly lighter. Whisk in the yogurt, oil, vanilla, and optional lemon zest until evenly blended.
4. Add the dry ingredients to the yogurt mixture. Fold with a spatula just until no dry streaks remain. Do not beat the batter; a few small lumps are preferable to overmixing.
5. Scrape the batter into the prepared pan and smooth the top. Bake for 45 to 55 minutes. The cake is ready when the center springs back lightly, a wooden pick has no wet batter, and the center reaches at least 160°F (71°C). If the top darkens early, lay a loose sheet of foil over it for the final 10 minutes.
6. Cool in the pan for 15 minutes. Lift the loaf onto a wire rack, remove the parchment, and cool for at least 30 more minutes before slicing.

Helpful notes

For reliable results, weigh the flour or spoon it into the measuring cup and level it without packing. Cold ingredients can make the oil look separated, so let the eggs and yogurt lose their refrigerator chill first. A glass loaf pan conducts heat differently; if using one, begin checking early and follow its manufacturer’s temperature guidance.

Greek yogurt may replace regular yogurt, but first loosen 3/4 cup (180 g) Greek yogurt with 1/4 cup (60 ml) milk to restore a pourable consistency. Sour cream works as a direct substitute. Orange zest can replace lemon zest, and 1/2 teaspoon almond extract can replace the optional zest for a different aroma. Do not use sweetened flavored yogurt without reducing the sugar, because both sweetness and moisture will change.

Serve plain, dusted lightly with confectioners’ sugar, or with fresh berries. Cool the loaf completely before covering it so condensation does not make the surface sticky. Store airtight at room temperature for up to 2 days or refrigerate for up to 5 days. Freeze individual slices, tightly wrapped, for up to 2 months and thaw at room temperature.