Moist and Tender Yoghurt Cake (One-Bowl, No-Fuss Recipe)

When I want a cake that’s simple, satisfying, and full of soft, melt-in-your-mouth texture, this yoghurt cake is my first pick. It’s a true one-bowl wonder—no fancy mixers or complicated steps. Just honest, wholesome ingredients blended into a light, tender crumb that pairs perfectly with tea, coffee, or fresh fruit and cream.

As a chef who has baked hundreds of cakes, I always say: yogurt brings moisture like nothing else.

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Why This Yoghurt Cake Will Win You Over

• Unbeatable texture: Moist, soft, and tender from the creamy yogurt base.

• Simple ingredients: Everything you need is likely already in your pantry.

• Quick prep: Ready for the oven in under 10 minutes.

• Optional citrus touch: Lemon zest brightens the whole cake.

• Perfect anytime: Breakfast, snack, tea time, or dessert.

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Step-by-Step: How to Make Moist Yoghurt Cake

Ingredients

• 1 cup plain yogurt (245 g)

• 1 cup sugar (200 g)

• ½ cup vegetable oil (120 ml)

• 3 eggs (150 g)

• 1 tsp vanilla extract (5 ml)

• 1½ cups all-purpose flour (180 g)

• 2 tsp baking powder (8 g)

• ½ tsp baking soda (2 g)

• 1 pinch of salt

• Zest of 1 lemon (optional but highly recommended)

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Instructions

1. Preheat and Prepare

• Preheat oven to 350°F (175°C).

• Grease and flour a loaf pan or line with parchment.

2. Mix Wet Ingredients

• Whisk yogurt, sugar, and oil until smooth.

• Add eggs one at a time.

• Stir in vanilla.

3. Combine Dry Ingredients

• Sift together flour, baking powder, baking soda, and salt.

4. Blend Batter

• Fold dry ingredients gently into the wet mixture.

• Add lemon zest if using.

• Don’t overmix—keep the batter tender.

5. Bake

• Pour into the loaf pan and smooth the top.

• Bake 30–35 minutes, until golden and a toothpick comes out clean.

6. Cool and Serve

• Cool 10 minutes in the pan, then fully on a rack.

• Serve with powdered sugar, fruit, or whipped cream.

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Pro Tips from the Chef

• Use room-temperature ingredients for a smoother batter.

• Don’t overmix—it makes the cake dense.

• Customize the flavor: Add zest, berries, chocolate chips, spices.

• Check early: Every oven is different; start checking at 30 minutes.

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Creative Variations (Endless Flavors!)

• Berry Burst: Add 1 cup berries.

• Chocolate Swirl: Swirl melted dark chocolate into the batter.

• Nutty Crunch: Add chopped nuts on top before baking.

• Coconut Lemon: Add ½ cup shredded coconut.

• Warm Spices: Cinnamon, nutmeg, and clove for a cozy version.

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Global Inspirations: Yogurt Cakes Around the World

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Serving Suggestions

• Fresh berries for brightness.

• Honey drizzle or lemon glaze for elegance.

• Greek yogurt or whipped cream for extra richness.

• Hot tea or coffee for balance.

• Add slices to a brunch board with fruit and pastries.

“This cake is a little black dress—it works with everything.” – @PairItPerfectBakes

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How to Store and Freeze

• Room temperature: 3 days, covered.

• Fridge: 5 days (great for warm kitchens).

• Freezer: Wrap slices individually; freeze up to 2 months.

• Reheat: Microwave 15–20 seconds for warm, fresh softness.

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Ingredient Swaps & Substitutions

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Nutrition (Per Slice, 10 Servings)

• Calories: 230

• Fat: 10 g

• Saturated fat: 2 g

• Carbs: 30 g

• Sugar: 18 g

• Protein: 4 g

• Sodium: 170 mg

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Frequently Asked Questions

Can I use Greek yogurt?

Yes—thin slightly with water or milk for best texture.

What if I’m out of baking soda?

Add 1 extra teaspoon of baking powder.

Can I make it gluten free?

Yes, with a 1:1 gluten-free flour blend.

How do I know it’s done?

A toothpick should come out clean or with moist crumbs.

Can I turn this into cupcakes?

Absolutely. Bake 18–20 minutes at the same temperature.

Can I reduce the sugar?

Yes—use ¾ cup for a less sweet version.

Can I skip the lemon zest?

Yes, but it adds wonderful brightness. Orange zest works too.