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 wonder how this would turnout using a bundt cake pan. I’ll find out in 10 minutes… out of the 25 minutes I set the oven at.
Morning Carol! I think it should be fine, as long as you make sure you don’t overcook it (check the doneness a bit earlier). Please let me know how it turns out.
Cheers x
This cake is fantastic, I accidentally used 3 eggs, and I only had Semolina flour, I used Stevia instead of sugar and olive oil. As you can imagine I am not the best cook in the world, I didn’t know how it would turn out but it was really lovely. Thank you so much.
I’m so glad to hear that, Susan! Three eggs are fine, but Semolina flour was a risk : ) I’m happy it was lovely, thanks for sharing your feedback.
Cheers x
Do you recommend using less than 1/2 cup sugar? TY
Hi Rose! I don’t, especially if you’ve a sweet tooth or love regular cakes. That’s so personal, but if you want to reduce your sugar intake, or you’re used to eat less sugar (like me!), you can reduce up to 70 grams (about 5/8 cup). That’s what I do when I bake this cake for my family, and we don’t think it’s bland or it tastes like bread just because it contains a fraction of sugar.
But as I said, that’s very personal, use less sugar only if you think it will suit your taste buds ;). Cheers x
Oh my goodness this was so moist, delicious and lemony and I used 0% non fat greek yogourt. Will be making this recipie over and over again.
I’m so happy to hear that, Donna! 🙂 Thanks so much for sharing your lovely feedback. Cheers x
could I substitute the lemon zest and flavoring for orange ?
Hi Carol! Yes, orange works just fine. Cheers x
Hello 🙂
Thanks for sharing this recipe-It looks delicious! Did you use sweetened or unsweetened plain yoghurt? I can’t wait to make this! I’ll be trying it out this weekend and I’ll let you know how it goes.
Hello Cath! I always use unsweetened plain yogurt, but you can use sweetened yogurt if you wish, it works just fine. Let me know how it turns out 😉.
Have a lovely weekend. x
This is a fantastic recipe! I made this cake over the weekend and it came out moist and tasty. The whole family loved it! This cake is perfect if you love not too sweet (but sweet enough) desserts.
Thanks for taking the time to share your lovely feedback, Cath! I’m so pleased it turned out delicious.💛
Just made this delicious cake – so light and fluffy and so simple and quick to make. I followed the recipe and added one teaspoon of lemon essence. My daughter is vegan and I was wondering if you have any suggestions on how to make a vegan version – that would be just as delicious?
Thanks for taking the time to share your lovely comment, Diane! 💛
I’m so pleased it turned out delicious, but unfortunately I’ve never tested a vegan version of this cake, sorry if I can’t help. x
I made two, one with chocolate chips and orange zest and the other with blueberries and orange zest. Both were light, fluffy and delicious!!
Thank you for a great recipe…
I’m so pleased to hear that, Sue! 🤩 Thanks so much for sharing your feedback. x
Hi Katia,
Thank you for this recipe. Just wondering if I can use Honey instead of sugar please. Or might be Stevia.
Thank you for your kindness 🍀🌺🍀
Hi Ela, you’re very welcome!
I’ve never used Stevia, but I tried to replace sugar for honey and I wasn’t very happy with the result. You can use it if you wish, but the texture won’t be quite the same. x
Used coconut oil
Amazing easy recipe , moist , fluffy great flavours amazing smell
I’m so glad it turned out amazing, Dina! Thanks for sharing your lovely feedback. 🤩
Wonderful recipe, however your video shows 2 cups of yogurt while the directions show one cup. I made it with one, it’s still in the oven cooking. I think two would have been better as my batter came out a little dry. We’ll see once it’s done and I’ll post an update. 😉
Hi Dina, thanks so much for your comment! 😊 You’ll be absolutely fine since you followed the recipe card: 1 cup is correct, 2 cups was a typo. Enjoy! x
Cake was moist and soft! Loved the lemon zest. Good use of yogurt. Will definitely make again:)
I’m so glad, Cyndi! Thanks for taking the time to share your lovely feedback 😊 x
Is it 287 calories per serving or for the whole cake ?
Hi Jenni! Calories are per serving x
This has become my all time favourite cake to make! And it’s a hit in my family. Simple to make and so delicious.
Thanks for sharing your lovely feedback, Michelle! I’ve been making this simple cake for ages, and I’m so glad that you and family love it, too 💛
The cake turned out quite well and looks identical to the photo and video but I just found the texture a bit ‘clawing’ and it kind of stuck a bit in the back of my throat which I think is down to the yogurt. I only made it today and doubled the ingredients but reduced the oil a little as well as the sugar as I do not like very sweet cakes and sifted in a little almond flour, as I often do and it is successful). I tried a slice but not overly keen, however often with cakes I find they improve with a little age so will try a piece again in a couple of days. Based on my results and opinion, I would give it a 2 purely down to the sticky texture which was almost like a steamed pudding so would probably go well served warm with some custard; however I did adjust the quantities slightly so am giving the benefit of the doubt since all the other reviewers seemed to rave about it.
Glad it looked nice, but the texture shouldn’t be like a steamed pudding. I understand your disappointment but varying the ingredients and their quantities might affect the final result.
Hopefully, it will taste better in a couple of days as you say. Thanks x
Please forgive me if this comes across as being rude, but…. if you’re not going to follow the recipe, then what’s the point of saying ANYthing negative about it.
Just made this bread. Followed the recipe exactly. Didn’t add or take away anything. Preheated the oven, used a loaf pan, as specified. It ran over the edge and was totally not done baking after 40 minutes!
Fortunately, I had placed a pan underneath, in case of spillage. I’m adding another 20 minutes, based on how raw the batter was. Don’t know if it’ll be edible.
Hi Perla 😊 Have you used a 9x5x2.5 inch loaf pan? In this case, it should be done in about 40 mins.
If the loaf pan is a bit smaller, the batter might be too much. Please, during the baking time open the oven door as seldom as possible. When you open it to check the doneness, the temperature drops.
However, once the center looks firm, insert a skewer or knife as suggested in the recipe, and if it comes out clean the cake is ready, and perfectly edible. I hope it went well 💛
For anyone that wants to make it even healthier, I did try it with greek yogurt and coconut sugar instead. Unless you have a major sweet tooth (wasn’t very sweet) you would be pleased. It was moist and delicious (but like the recipe said a little denser because of greek yogurt). Also, I added a lemon glaze after as I didn’t have the jam which added that extra sweetness and punch I wanted haha. Thanks for.the recipe! This one is a keeper.
You’re very welcome, Sarah! Love the idea of using coconut sugar, thanks for your lovely feedback. Cheers x