Yoghurt Cake is soft, slightly tangy, and full of moistness from the yoghurt. A subtle hint of citrus lifts the flavor, and a tender crumb makes it perfect for breakfast, tea, or a light dessert.
Ingredients:
- 1/2 cup (115 g) unsalted butter, melted
- 3/4 cup (150 g) brown sugar or coconut sugar
- 1 tsp orange zest or lemon zest
- 3 large eggs
- 2 cups (250 g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup (240 ml) full-fat Greek yoghurt
- 1/2 tsp vanilla extract
Instructions:
Preheat oven to 350°F (175°C). Grease a 9-inch (23 cm) cake pan and line the bottom with parchment paper.
In a large bowl, whisk together the melted butter, sugar, and citrus zest until smooth. Add eggs one at a time, beating lightly after each addition. Stir in the vanilla extract and yoghurt until fully combined.
In a separate bowl, mix the flour, baking powder, baking soda, and salt. Gradually fold the dry ingredients into the wet mixture until just combined, being careful not to overmix. The batter will be slightly thick but pourable.
Pour the batter into the prepared pan and smooth the top. Bake 40–45 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack. Dust with powdered sugar or drizzle with a simple glaze if desired.
