YOGURT CAKE (one-bowl)
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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 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 easy to make. And you know exactly what’s inside the batter!
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!
EASY 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.
I’m excited to try this recipe but was wondering if there is anything I could replace the oil with?
Hi! Since many people asked me your same question, today I decided to bake this cake skipping the oil (glad I had all the ingredients for the test!).
Basically, I replaced the vegetable oil with 2/3 cup (about 160 grams) of sweetened applesauce.
I reduced the amount of sugar by 50% since the applesauce was pretty sweet.
I baked it for about 45 minutes (loaf pan), but if you use a larger round pan I’m sure it will take less.
My verdict? It’s a bit different than its counterpart, but it turned out pretty good. The texture is slightly dense with some bits of apples, but very nice.
I don’t know yet if it keeps moist after 3 days, it’s nearly gone :), but I’m going to do other tests to be more precise and to update the recipe with new notes.
Let me know if you try it! Hope this helps x
(I’ll add the nutritional values soon!)
Hi there,
I triple the recipe and used orange rind instead of lemon rind and replace 1/3 of the oil with applesauce..
By the end of the cooking time, cake was still too light and undercooked. I cooked it for an additional 15 minutes. Not sure if it mattered that I used a glass baking mold. It was amazing! Thank you
When you double or triple the cake’s size the cake will take longer to bake, that’s normal, but I’m so glad it turned out amazing and you enjoyed it 🙂 Thanks so much for your comment, Adriana! x
Hi Katia, thank you for this recipe- I baked this recently and it was the best tasting cake I’ve made! It was also not too sweet which I liked. However, I used Greek yoghurt and my batter was so thick that I couldn’t smooth it in the loaf tin, so it was uneven looking in the end. I want to remake the cake this week, but again with Greek yoghurt because it tastes delicious- do you suggest I reduce the amount of greek yoghurt and add some milk to make my batter runnier? If so, how much milk and yoghurt do you suggest I use?
Hi Noor, I’m so pleased you enjoyed it, thanks so much for your rating! You’re right, the batter is not supposed to be that thick. I would thin the Greek yogurt with some milk rather than adding milk to the batter. I’m not sure about the ratio, but I think it’s fine if you start mixing a small amount of yogurt and milk until you reach the consistency of the yogurt I use in the video (as an example). Add both ingredients a little at a time until you make 1 cup 🙂 I hope this helps x
Thank you so much for your help – I will definitely be trying this! Xxx
This cake is really delicious, it tastes like a really good yogourt cake. Personally, I use 2 tablespoons of honey instead of using sugar. Be careful if you are French because you have to convert the temperature to degrees Celsius. Thank you so much for this recipe ! I keep it in my notebook ? (Please continue to express quantities in grams)
Merci beaucoup pour ton comment, Elise! I’m so glad you liked it, and I’ll keep writing my recipes including the metric system 🙂
Is it possible to replace the oil with more yogurt
Can i also use honey instead of sugar
thanks
Hi Christine, I wouldn’t add more yogurt to the batter, but you can slightly reduce the amount of oil if you want to cut down on fat. I’ve never used honey in this recipe, sorry if I can’t be more helpful x
I’m looking forward to trying your recipe, looks really good. Just wondering if I can use vanilla yogurt instead of plain yogurt, I have lots of vanilla yogurt in the fridge, but no plain yogurt.
Yes, you can use it, Sally 🙂 Let me know how it turns out x
Can I add a whole lemon juice? I want a more lemony flavour, a lemon yogurt cake! Can i also cut down on the sugar by half?
If you love the lemon flavor as I do, I would add more lemon zest rather than juice. The aroma from the lemon zest is more intense, it gives you a lemon yogurt cake and it doesn’t add water to the batter. Plus, you can reduce the sugar, sometimes I use only 80 grams (however, I’ve never tried with only 50 grams) x
I made my first scratch cake using this recipe and it was great success. My hubby and kids loved it. I saw that you added apples on top of this cake in another recipe. Could I add diced pears into the batter instead of apples on top? Do I need to adjust the liquid in the batter? With the added pears, should I use a 9″×5″ loaf pan with extra baking time? Thanks
I’m so glad you all enjoyed this cake, it’s a real hit in our family! 🙂 Diced pears sound nice to me, as long as they’re not too juicy otherwise they will release extra moisture to the batter. I would advise baking it in a round pan if you can. A round pan (like the one I used for the apple cake) gives you more control of the baking time (30 mins should be enough) and you can check easily if the cake is done. Hope this helps xx
If I wanted to make this a chocolate cake, what alterations would you recommend?
Hi Madison, I’ve never made a chocolate version of this yogurt cake, but considering the amount of flour I would add 2-3 Tbsps of cocoa powder to the dry ingredients (mix well), maybe 1/3 or 1/2 cup chocolate chips (stir into the batter at the end), and what about some melted chocolate like in this cake? https://theclevermeal.com/beetroot-and-chocolate-cake/
You know what? I’m gonna try it myself next week, as soon as I manage to get some yogurt 🙂
Hi there! I made this yogurt cake as our breakfast and it was delicious!
I wanna make it again, however. I ran out of regular flour. Can u use almond flour or cake flour?
Thanks so much, Siena, I’m so glad you liked it! I think cake flour will work just fine in this recipe since it’s very similar to all-purpose flour. However, I wouldn’t use almond flour. x
Can you use plain Greek yogurt in place of the plain yogurt? Thanks!
Yes, you can, Rana ?? x
in your video it says two cups of yogurt but the description says one- which one is correct:-)?
Thanks so much for your comment, Ewa! Gosh, I’ve realized only now that there’s a typo in my video: it’s 1 cup of yogurt as stated in the recipe card.
I’m making the correction straight away x
is it 287 calories the whole cake or just a slice?
but is a good recipe!
Hi! Calories are always per slice x
This was an amazing cake! Nobody realized it was so much more healthful than a regular one, and when I told them that they didn’t have to run 5 miles to burn it off there were lots of cheers and demands for the recipe. I used rice flour to make it gluten free and it came out delicious!
All in all, great cake and great recipe! Fully deserving 5 stars!
I love this recipe too and I love even more your feedback, Eliana! You’ve made my day ?
Thanks for this. Can I substitute the cane sugar with honey?
Hi Eliana, I’ve tried once and I wasn’t very happy with the result, it changed the texture x
It was delicious
I am gluten free
A definite keeper
I took 2 tbsp of lemon lime marmalade melted in microwave & lightly glazed
I’m so pleased you loved it! 😊 Thanks for sharing your feedback! x
I made this cake about 3 times and I love it I use stevia but would like yo try whole grain flour would it work
I’m glad you’ve made it 3 times and thanks for your lovely feedback! 😊 Whole grain flour, especially spelt flour, works well in this recipe x
I was looking for a low fat cake recipe, and I found yours. I actually made some twists: left out the oil totally, instead I added a little more yoghurt (350 g), and since I have to keep a gluten free diet, I made it with gluten free flour (a combination of white and brown rice, corn flour and some corn starch). I used glucose (grape sugar) and I still got a very good texture and delicious cake. Thank you for the recipe! I will definitely make it again 🙂
Thank you Alexa, your feedback is very helpful! I’ve never used gluten free flour in this recipe, but since you say it turned out delicious, I’m going to test a gluten free version myself :). I would be happy to offer new recipe notes and gluten free options x
Just made this for my husband who loves cake but has cut sugar from his diet. I added the juice from half the lemon for added tang. Lovely loaf/cake with good flavour and texture. Next time I will add blueberries. Thank you for the recipe 🙂
Thanks so much for your feedback Beverly, I’m glad you guys loved it! 🙂
I just made this cake today according to the recipe instructions but added 1 cup blueberries and it turned out divine!! Thank you so much for this recipe I will definitely be making it again 🙂
That’s awesome! Thanks so much for your lovely comment, Beverly! x
The video says 2cups yogurt but recipe says one. I put one but wanted to share it with a new cook so didn’t want her to get confused.
Hi Sarah! 1 cup is correct, follow the recipe card 😊 and thanks for sharing x
Hi! I want to make this today – can I use a 9×13 cake pan? Or two round pans?
Hi! 😊 I’m afraid the batter is not enough for 2 round pans, and although a 9×13 cake pan is large, it might work.
The cake will be thinner (and maybe less moist) and the baking time is also reduced, after 25 minutes insert a skewer in the center, if it comes out clean the cake is ready.
If possible, multiply the amount of the ingredients x 1.5 (eg. 3 eggs, 1 1/2 cup yogurt, etc..) that will give you more batter, better for a 9×13 pan . Hope it helps x
Zoanne, I looked at the video for the yogurt amount and it’s a “1” not a “2”.
I do have to say that it’s kind of hard to see over the picture,
ciao!
Hello! This cake is wonderful. I changed the recipe ever so slightly, to use up what I had at home. I cut the oil to a 1/4 cup, poured the batter over frozen mixed berries (approximately 2 cups) in a 9×13 pan, covered with foil and baked for 40 mins (took the foil off for the last 10). It turned out perfectly. My husband said it’s the best cake he’s ever had. We will be making it again. Thank you 🙂
I’m so pleased you and your husband loved it, Lyn! Thanks a million for sharing your feedback. 🥰
I wanted to ask if the calories written on the recipe is per slice or the whole cake. Thank you💕
Hi 😊 the calories are per slice, but each loaf is about 8 large slices 💛
Is it OK to add in 1 cup of yuzu marmalade?
Hi Ann, I wouldn’t add any marmelade to the batter, but some yuzu marmalade is fine to glaze the cake if you wish x
Hi make itt today with a twist
I put some chunks pineapple in
Thank u for this recipe
You’re so welcome, Rahana! Thanks for your feedback x
Can you make this as muffins and what would be suggested baking time?
Yes, but I don’t remember the exact baking time. Test for doneness after 15-18 minutes, as soon as you see them rise nicely (insert a toothpick or skewer into the center of one muffing, if it comes out clean, it’s done). x
Made this with my daughter, it tasted great and is such a lovely texture. Love the healthy, homemade feel to it. Going to add blueberries next time.
Thanks for taking the time to share you feedback, Nicola! I’m so pleased to hear it turned out great… blueberries sound lovely. 🥰 x
I love simple recipes, make life easier, and this cake is easy and good (kids love it)..
Hi Laura, I’m very happy you guys love this easy and simple cake, this is a hit for us… simple things are best! x
Awesome! Incredibly uncomplicated and easy to make and amazingly delicios. Made it several times with perfect results. Thank you! Looking forward to more healthy, easy and cheap dessert recipes. 🙂
You’re so welcome, Diana! I’m so pleased you loved it. 🤩