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!

A knife cutting a healthy yogurt cake into slices over a white background.

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)

The ingredients for this yogurt cake are arranged on a white table.


  • 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

The wet ingredients and a whisk are in a glass bowl.

  • Scrape the batter into the prepared loaf pan and bake for about 35-40 minutes.
  • Brush with warm apricot or orange jam. 
  • Enjoy!

The yogurt cake batter in a loaf pan before and after baking.


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 loaded with yogurt which is highly nutritious, low on calories, and rich in calcium, great for your bones, teeth, hair, skin, nails. I love plain yogurt and try to avoid added sugar, sweeteners, flavors, and fake fruits.

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.

A yogurt loaf cake is cut into a few slices over a light blue background.



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.


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.


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.


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.


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.


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!

A knife cutting a healthy yogurt cake into slices over a white background.
Print Recipe
4.87 from 84 votes


Mix a few cheap ingredients in one bowl and bake the easiest yogurt cake ever, so delicious, moist, with hints of lemon and fruity jam. Plus, it's low sugar and packed with yogurt.
*The recipe has been updated for more deliciousness!
Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Course: Breakfast, Dessert
Keyword: yogurt cake
Servings: 8
Calories: 287kcal
Author: Katia


  • 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


  • 3 Tbsp apricot or orange jam


  • 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)*. 



  • 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.
NOTE: nutritional values are per serving, calculated without the jam glaze , they are estimates only.


Calories: 287kcal | Carbohydrates: 38g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 45mg | Sodium: 158mg | Potassium: 97mg | Fiber: 1g | Sugar: 14g | Vitamin A: 90IU | Vitamin C: 1mg | Calcium: 116mg | Iron: 2mg


  1. Hi! I’d love to try your recipe, but I’m trying to avoid sugar altogether. Would you know of any alternatives I could use to replace the sugar (like date paste, applesauce or mashed bananas)?

    1. Hi Tiffany, I’ve never tried to replace sugar altogether in this recipe and sadly I can’t give you precise instructions. I’m sorry if I can’t help. x

  2. 5 stars
    HI I just made the cake since I had a tub of plain nonfat yogurt and it came out great but it was a little dense and not moist as per your description. My batter was thick when I poured into the loaf pan and I only baked it for 30 mins. Did I do something wrong or is there something I can add or do to make it moist?

    1. Hi Shirley, thanks so much for sharing your feedback! : )
      The dense batter makes me think that probably you used more flour than the recipe calls for. It depends how you measured the ingredients, using a kitchen scale is much more accurate than cups. However, if you use cups make sure you don’t scoop the flour directly into your cup, this packs the flour into the measuring cup and you end up with extra flour. This happens very often, I notice that when I write down the ingredients (and I use both cups and kitchen scale).
      To measure the flour, use a spoon to lightly spoon the flour into your measuring cup and use a flat straight edge (like the back of a knife) to level off the top of the flour until you have a smooth surface. This is supposed to be 1 cup of flour (approx 125 grams). Hope this helps x

  3. Cant wait to bake this!
    Has anyone tried using Splenda or another zero calorie sweetener?

    1. I’ve never used zero calorie sweeteners, please let me know how it turns out if you try them.
      Have a lovely weekend. x

    2. I used artificial sweetener. 12 packets. Turned out delicious. I do think regular sugar would have a better taste but I thought it was perfect for me a calorie counter. I also used applesauce instead of oil. I also used 2tbs of light butter and heated before pouring cause I like crispy crust. I divided my cake into 6 good size pieces and it equaled 160 calories per piece.

    3. Thanks so much for sharing your helpful feedback, Rachel! I’m so pleased to hear it turned delicious and with less calories. : )
      Have a lovely weekend! x

  4. 5 stars
    Thanks Katia for the recipe. Plan to try it out.

    1. You’re so welcome! Let me know how it turns out. Cheers x

  5. 5 stars
    Have tried this recipe twice and it’s really good! It’s true that it’s a “blank canvas” and can be deliciously partnered with a fruit jam or chocolate ganache.

    1. Thanks for sharing your lovely feedback, Anne! I’m so glad to hear that, our favorite add-ons are berries and chocolate chips, but the cake works so well with so many lovely ingredients. :-).
      Have a good weekend! x

  6. 5 stars
    Great recipe thank you for sharing! The bread was so delicious I was surprised my kids loved it!

    1. I’m so pleased to hear that, Hazel! Thanks for sharing your lovely feedback.
      Cheers x

  7. Margarita says:

    5 stars
    Hi Katia, tried the recipe, was AMAZING!! Have you ever tried it with whole wheat flour instead?

    1. Hi Margarita, I’m so glad it turned out amazing, and thanks for your lovely feedback!
      I tried whole wheat flour several times and it’s works ok, but it gives you a dense texture. If you don’t mind that (personally I don’t when it comes to these types of cakes) it’s fine.
      Cheers x

  8. You say this is freezable, but also to not refrigerate. How do you defrost? I normally freeze and then defrost my cakes in the refrigerator overnight. Will this dry then out? Should I set out on the counter instead?

    1. Hi Rachel, I said the cake is freezable because the freezer doesn’t dry out, but it freezes the cake quickly, it’s a different process.
      But you can defrost it either iin the refrigerator overnight or on the counter (and keeping the cake in the fridge for one night is fine). x

  9. 5 stars
    Just made this cake i put a little milk in yoghurt it has turned out fantastic didn’t put jam on top though less sugar for me
    Thankyou for a brilliant recipe

    1. I’m so glad it turned out fantastic, Ethnea! Thanks so much for your lovely comment.
      Cheers x

    2. Can I refrigerate batter to bake later in the day

    3. Hi Nancy, I wouldn’t refrigerate the batter. I’ve never tried, but since the baking Baking powder reacts with the other ingredients immediately with a chemical reaction, I’m afraid that rest and refrigeration affects the final result and the cake will not rise properly. Cheers x

  10. 4 stars
    The cake was nice and moist though too low in sugar for me – should’ve read the description and added more accordingly – completely my fault. Added orange zest and made a syrup with the juice so it was nice and orange-ish.

    1. Thanks so much for your feedback! I know it tastes low in sugar for many palates, but I’m glad it turned out nice, moist and with an enjoyable orange flavor.
      Cheers x

  11. Can you use authentic low fat Greek yogurt for this recipe please.I would love to try i.

    1. HI Daphne, it’s fine, but if the yogurt looks thick add a touch of milk and stir before adding the dry ingredients.
      Its consistency should be “pourable”. Cheers x

  12. 5 stars
    Made as written, using orange zest (it’s what I had); with a glaze from the juice. Nice crumb, yummy cake. Keeper!

    1. I’m so glad it turned out yummy, Kari! Thanks for sharing your lovely feedback.
      Have a nice weekend, Katia

    2. 5 stars
      Made this today pretty much as written a part from using a lemon golden syrup glaze. I used Greek yoghurt and didn’t add milk (only saw that comment later) but looks to have worked absolutely fine. The mixture was nice and thick and looked great. Cake is cooling and is a beautiful golden colour and smells absolutely divine! Can’t wait for my children to taste it later on as I’m sure it’s going to be delicious! Thank you for such an amazing and versatile recipe!

    3. Thanks for sharing your wonderful feedback, Louise! I’m so glad it turned out delicious and hope the children will love it.
      Have a great day x

  13. 5 stars
    Healthy, easy and delicious! I added1 cup of fresh blueberries at the end and did not glaze cake. Can I add lemon juice to the batter to increase lemon flavour?

    1. Thanks for sharing your lovely feedback, Diane!
      Regarding the lemon flavor, you can add the juice of one lemon to the wet ingredients, but I find that the zest of 2 lemons (rather than 1) packs more flavor than the juice.
      Cheers, Katia

    2. 5 stars
      I was looking for a cake recipe which was low sugar ,yummy and easy to make . I have tried many recipes before ,but all failed.This recipe is sooo good! I made it successfully . My daughter loved it ! And it was healthy!😊

    3. Hi Jane, I’m so pleased to hear that and thanks for sharing your lovely feedback!
      Have a nice weekend x

  14. Kathy M Olszewski says:

    I am trying thus recipe but I changed it up a bit added blueberry yougurt and top off with fresh blueberries on top whirling baking will let you know!

    1. Sounds delicious, Kathy. Let me know how it turns out 🙂 Cheers, K

  15. Pamela Fitzgerald says:

    Hi, I know this recipe is a few years old but I was wondering if you could tell me if the nutritional information is per cake or serving thank you

    1. Hi Pamela, the nutritional values are per serving. x

    2. 5 stars
      Hi! This recipe sounds like a great way to use up some extra homemade yogurt. I don’t have vegetable oil and was wondering if I could use cold pressed extra virgin olive oil instead or even butter? Thank you!

    3. Hi! I’ve never used butter in this recipe, but olive oil works well instead of vegetable oil.
      However, you might taste the olive oil in the cake, especially if you use e.v.o oil which has a stronger flavor. For this reason I suggest you to add more lemon zest or orange zest. Cheers x

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