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Who doesn’t love a simple and delicious yogurt cake that’s so easy to prepare and involves hardly any cleaning up? All you have to do is mix a few cheap ingredients, all in one bowl, and bake.
The result? A moist and mouth-watering cake loaded with yogurt and with hints of lemon and fruit jam.
This cake is a must, not only is it good, low sugar, and packed with nutrients, but it’s also inexpensive and super easy to mak
Friends, this is a foolproof recipe to keep in your back pocket and perfect for any occasion. I baked it thousands of times and it always turns out lovely.
Watch how to make it
What ingredients you need
- Yogurt
- Eggs
- All-purpose flour or spelt flour
- Baking powder
- Unrefined cane or regular sugar
- Vegetable oil
- Lemon zest
- Pinch of salt
- Vanilla essence
- Apricot or orange jam (optional)
HOW TO MAKE A YOGURT CAKE
- Mix eggs and sugar in one bowl
- Stir in vegetable oil, yogurt, lemon zest, and vanilla essence
- Whisk flour, baking powder, a pinch of salt and add to the bowl
- Mix dry ingredients and wet ingredients until just combined
- Scrape the batter into the prepared loaf pan and bake for about 35-40 minutes.
- Brush with warm apricot or orange jam.
- Enjoy!
WHY CLEVER?
It’s one of the simplest healthy cake you can bake for the whole family, in no time and inexpensive: less than $ 4 (8 servings)!
Added bonus?
It’s low sugar. I usually choose unrefined cane sugar, less processed than white sugar, but you can use any sugar you have on hand. However, the healthiest tip is reducing the amount of added sugar, whatever it is.
When it comes to cakes, expeller-pressed canola oil (or cold-pressed olive oil) is my choice. This oil is naturally produced by mechanically squeezing (pressing) the canola seeds and it doesn’t go through an insane amount of processing with chemical solvents.
RECIPE TIPS & FREQUENT ASKED QUESTIONS
WHAT KIND OF YOGURT CAN I USE?
Plain, low-fat, or flavored yogurt with a “pourable” consistency works well in this recipe. However, I find the real Greek yogurt is too thick and gives a denser texture.
CAN I USE GLUTEN-FREE FLOUR INSTEAD OR REGULAR FLOUR?
Yes, I tested the recipe using only rice flour and it turned out well. See notes on the recipe card.
Eggs: possibly use eggs at room temperature and make sure the yogurt is not too cold. The ingredients should be more or less at the same temperature, this is a way to avoid a curdling batter. But if that happens, don’t worry too much and bake it anyway.
Do not overmix the batter because working flour too much can produce gluten, which creates a dense and rubbery cake.
Flavor
I love the zesty lemons, they are always in my fridge alongside my yogurt, hence if I run out of creativity or ingredients, lemon yogurt cake is what I happily end up with. But this yogurt cake is actually a blank canvas for many other delicious ingredients. You can add to this recipe dark chocolate chips, spices, orange zest or whatever you like most.
Glaze
It’s totally optional, but it’s so simple to make and I love it.
I put some apricot or orange jam into a small saucepan. I heat gently over low heat until the jam has melted, and if it looks too thick I adjust the consistency with a tiny bit of warm water. When the glaze is the consistency of runny honey, I brush the yogurt cake straight away. Easy peasy.
Leftovers
It keeps well for up 3-4 days at room temperature, in an airtight container. But do not refrigerate: refrigeration dries this cake out! It’s also freezable: wrap the cake, or slices of cake, in plastic wrap (clingfilm), store in an airtight container and freeze for up to 1 month.
MORE EASY HEALTHY CAKES?
If you make this delicious and easy yogurt cake, let me know! Leave a comment, rate it, or tag a photo #theclevermeal on Instagram. I would love to hear from you!
HEALTHY YOGURT CAKE
Ingredients
- 1 cup (250gr) plain yogurt
- 2 leveled cups (250gr) all-purpose flour or light spelt flour (I mixed both)
- 1/2 cup (100gr) white or unrefined cane sugar
- 1/2 scant cup (approx 80gr) vegetable oil (I used canola oil)
- 2 eggs, at room temperature
- 2 tsp baking powder
- 1/2 Tsp Vanilla essence
- 1-2 Lemon, zest*
- 1 pinch salt
JAM GLAZE
- 3 Tbsp apricot or orange jam
Instructions
- Preheat the oven to 350F°/180C° and place the rack in the middle position.
- Grease a 9x5x2.5 inch loaf pan with butter, cooking spray, or simply line the pan with parchment paper (in this case there's no need to grease the pan).
- Mix eggs and sugar, then add oil, lemon zest, vanilla essence and mix again. Add yogurt (not very cold) and mix it into a smooth consistency. All in one bowl.
- Whisk flour, baking powder and a pinch of salt together and add to the wet batter until just combined.
- Scrape the batter into the prepared loaf pan and smooth the top.
- Bake for about 35-40 minutes, until a skewer inserted into the center of the cake comes out clean.
- When the cake is done, remove it from the oven and place on a wire rack to cool.
- You can serve it plain or brushed with some quick and easy jam glaze which adds a lovely shine and flavor.I glazed this cake brushing some warm orange jam on top (see notes)*.
Video
Notes
- Flour: you can use white whole wheat, spelt, rice flour or all-purpose flour. Personally, I prefer mixing light spelt flour and all-purpose flour.
- Gluten-free flour: I tested the recipe using rice flour and it turned out well. I stirred the four into the batter and mixed well until smooth, then I baked it 5 minutes longer. It had a good rise and lovely flavor. However, it might be a bit less moist than its regular version, but perfectly enjoyable and not dry.
- Lemon flavor: add the zest of 2 large lemons if you prefer to boost the lemon flavor.
- Fruit glaze: put 3 tablespoons of apricot or orange jam into a small saucepan. Heat gently over low heat until the jam has melted and If it looks too thick adjust the consistency with a tiny bit of warm water. When the glaze is the consistency of runny honey, brush the yogurt cake straight away.
- Baking the cake in a round pan rather than a loaf pan reduces the baking time (approx 30-35 minutes).
- Keeps well for 4 days at room temperature, in an airtight container.
- Do not refrigerate (refrigeration dries this cake out!)
- Freezable.
Judy
Absolutely delicious! Followed recipe with no changes and weighed all the ingredients including the 80g oil!!
Cake came out light and tasty. No problems like some of the other reviews 🙂
Thank you Katia 👍
Katia
You’re so welcome, Judy! I’m so pleased to hear it turned out delicious.
Thanks so much for sharing your feedback : )
Angela
Thanks for this lovely recipe. Trying to reduce calories, I used diet’ yoghurt and Splenda, as well as a little less oil, and the cake still turned out delicious! I heated marmalade in the microwave for 15 secs and used that for the glaze.
Thanks again – this recipe is a keeper.
Katia
I’m so pleased to hear it turned out delicious, Angela! Thanks for sharing your feedback.
Have a great weekend. x
Anja
This is a VERY good recipe 🙂
You can also make it orange (zest) /vanilla (vanilla extract) /coconut (coconut yogurt instead of normal yogurt) or chocolate (replace 1/6th=40 grams of flour with cocoa powder) too 🙂
Katia
Thanks so much for rating the recipe and sharing your helpful feedback, Anja!
I’m so happy you like it. 🙂
Cheers x
Amelia
Quick question – your recipe says 1 cup yogurt (250g) but also says flour 2 cups (250g). Should it be 2 cups yogurt? How can they both be 250g but different cup amounts? Thanks so much!!!
Katia
Hi Amelia! The US customary system (hence the US cups), measures only the volume, not the weight.
That means that different ingredients might have the same volume but different weight, that obviously depends on the ingredient itself. In this case, yogurt is heavier than flour.
Hope this helps. Cheers x
Victoria
Thanks so much for sharing your recipe but I’m doing slimming world and I was wondering how I would syn rhe ingredients of this recipe to make it low syn and and with it being healthy that’s a bonus
Katia
Hi Victoria! I’m not sure what low syn is, but this cake is kind of” healthy” mainly because is not overloaded with sugar, icing, butter and food colouring like many other regular cakes.
It’s a great blank canvas where you can use whole wheat flour and fresh or dried fruit or nuts to make it healthier. But it’s still a cake, and you need eggs, vegetable oil to make it moist and some sugar it that makes sense.
Cheers x
Jenn
Yes! I loved this. My kids loved it too! Such a great base too, in case I feel like adding something more to it! Yes, my batter was thick too, but it came out perfect. Well, perfect to us. Will def be making this again.
Katia
Thanks for sharing your feedback, Jenn! I’m very happy it turned out great : )
Have a great weekend! x
Yas
Hi Katia, we had a huge tub of 0% greek yogurt so we decided to make your loaf cake. It was really good even without the lemon zest! Pretty airy with a bit of tangy flavor and just the right amt of sweetness! My 2.5year old son was basically having it for breakfast, snack, post lunch, before dinner haha. I did add some shredded coconut and chia seeds on top of the batter before baking it it for 40mins. Thanks for this recipe, saving it!
Katia
I’m very happy, I love to hear that your little one is enjoying the cake so much : )
Thanks for your wonderful feedback and have a great weekend. x
Brigitte
Hello I am wondering if I can substitute sugar ? want to make a cake for someone who is diabetic help please 😅
Katia
Hello Brigitte! Sorry but I can’t help, I’ve never made this cake without sugar or sweeteners.
If the cake is for a diabetic person you might want to look for a specific recipe.
Cheers x
Mary Ann
I haven’t tried this recipe yet but I have done some baking for my brother who was diabetic. The are sugar replacements that can be substituted one to one for sugar. They come out wonderfully. It should work well. Splenda is one but there are several these days. Good luck.
Katia
Thanks for the helpful advice, Mary! x
Michelle Edwards
Hi Katie is the calorific value for all the cake?
Katia
Hi! The nutritional values are for one serving : )
Soul
hi, do you think adding some choc chips or dried raspberries would be good? thanks in advance!
Katia
Hi! Chocolate chips are definitely a great addition. I’ve never tried dried raspberries, but they should be fine, the recipe is very adaptable. Cheers x
cupcake mama sia
Made these into mini loaves. Added frozen mixed berries and topped with a lemon glaze. Absolutely delicious.
Katia
Awesome! : )
Thanks so much for your feedback… and Happy 2022! x
Elaine
Turned out great! Thanks so much. I used my homemade gluten-free flour mix and thick homemade yogurt. Also added a tsp or so lemon juice.
Katia
That’s great, Elaine! I’m so pleased it turned out delicious with your gluten-free flour mix : )
Thanks for sharing your feedback. Cheers x
Madalina
The quantities in grams are incorrect. 250g flour make the dough super dense, not like in the video. Please adjust the quantities 🙂
thanks!
Katia
Hi Madalina, thanks for your feedback! I always use a kitchen scale for my cake recipes, and 250 grams flour actually made the batter you see in the video.
I assume you used a kitchen scale too for both yogurt and flour, is that correct? Did you use all-purpose flour? Just trying to understand what made your batter so dense. Thanks x
CORRINA
I followed this recipe exactly and it was very dense. I think the lemon juice should be added not just the zest.
Katia
Hi Corinna, if the batter is very dense I suspect the liquid/flour ratio is a bit off. I usually make this recipe using a kitchen scale, that helps to measure the flour properly, and the batter turns out fine every time. Hope this helps x
Lori Mayer Mancini
Can I use a combo of regular and almond flour?
Katia
Hi Lori, I’ve never used almond flour for this recipe, sorry if I can’t be more precise, x
T
Batter was so thick, Even though I followed the recipe correctly.. 🤷♀️
Katia
That’s frustrating.. it usually happens when the flour/liquid ratio is off. Hope the cake turned out fine. x
Sp
This looks delicious. Just wondering if I can use a 9 inch cake pan instead and what the ideal bake time would be with that?
Katia
Hi! Yes, a 9-inch round pan is fine, the baking time should be approx 30-35 minutes. It’s a good idea to insert the blade of a knife or a toothpick into the center of the cake after 30 minutes. If it comes out clean, the cake is done. Cheers : )
Tessa
I’d guess probably around 30 minutes but check after 25. If your oven is fan that might make the cooking time quicker as well.