🧁 Fluffy Yogurt Cake
🥣 Ingredients
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1 cup (240g) plain yogurt (room temperature)
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2 large eggs
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¾ cup (150g) sugar
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½ cup (120ml) vegetable oil (or melted butter)
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1½ cups (190g) all-purpose flour
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2 teaspoons baking powder
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1 teaspoon vanilla extract
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Pinch of salt
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Optional: lemon zest or orange zest
👩🍳 Instructions
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Preheat oven to 350°F (175°C). Grease and line an 8-inch (20cm) cake pan.
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In a bowl, whisk eggs and sugar until pale and slightly thick.
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Add yogurt, oil, and vanilla. Mix until smooth.
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Sift in flour, baking powder, and salt. Fold gently until just combined (don’t overmix).
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Pour batter into pan and smooth the top.
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Bake for 30–40 minutes, or until a toothpick comes out clean.
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Cool for 10 minutes in the pan, then transfer to a rack.
✨ Tips for Extra Fluffiness
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Make sure eggs and yogurt are room temperature.
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Don’t overmix after adding flour.
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You can separate the eggs and whip the whites for an even lighter texture.
🍋 Variations
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Add 2 tablespoons lemon juice + zest for lemon yogurt cake.
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Fold in blueberries or chocolate chips.
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Dust with powdered sugar or top with glaze.
If you’d like, I can also give you a 3-ingredient version, a Greek yogurt version, or a no-oven stovetop version 😊