Why make this recipe
Classic Moist Yogurt Cake is a favorite for many home bakers. It’s easy to make, uses simple ingredients, and is incredibly moist thanks to the yogurt. Perfect for any occasion, this cake can be enjoyed plain or dressed up with fruit or frosting. Plus, it’s a great way to use up leftover yogurt!
How to make Classic Moist Yogurt Cake
Ingredients
- 1 cup plain yogurt
- 1 cup sugar
- 3 eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Directions
- Preheat the oven to 350°F (175°C). Grease a cake pan.
- In a mixing bowl, combine yogurt, sugar, and eggs. Mix well.
- Add vegetable oil and vanilla extract, and stir to combine.
- In another bowl, mix flour, baking powder, and salt. Gradually add the dry ingredients to the yogurt mixture, stirring until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Let cool before serving.
How to serve Classic Moist Yogurt Cake
Classic Moist Yogurt Cake can be served as is or topped with a dusting of powdered sugar. You can also serve it with fresh fruit or whipped cream for a delightful treat. It pairs wonderfully with a cup of tea or coffee for a cozy afternoon snack.
How to store Classic Moist Yogurt Cake
To store Classic Moist Yogurt Cake, keep it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it, where it will last about a week. You can also freeze individual slices for up to 3 months. Just wrap them tightly in plastic wrap and then foil.
Tips to make Classic Moist Yogurt Cake
- Make sure all ingredients are at room temperature before mixing for the best texture.
- Don’t overmix the batter; mix just until combined to keep the cake tender.
- You can add lemon or orange zest to the batter for a refreshing citrus flavor.
Variation
You can add chocolate chips, nuts, or dried fruit to the batter for extra flavor and texture. If you want a chocolate version, substitute 1/2 cup of flour for cocoa powder.
FAQs
1. Can I use Greek yogurt instead of plain yogurt?
Yes, Greek yogurt works well and will make the cake even more moist.
2. Is this cake suitable for freezing?
Absolutely! This cake freezes well. Just make sure to wrap it tightly before putting it in the freezer.
3. Can I make this cake without eggs?
Yes, you can use flax eggs or applesauce as an egg substitute for a vegan version.
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