Light and Fluffy Yogurt-Sweet Cake

This Light and Fluffy Yogurt-Sweet Cake is a tender, moist dessert with a subtle tang from yogurt and just the right amount of sweetness. It’s a perfect everyday cake that’s simple to whip up and incredibly satisfying with tea or coffee.

Why You’ll Love This Recipe

I love how effortlessly this cake comes together with basic pantry staples. The yogurt gives it a light, airy texture and keeps it moist without making it too rich. It’s versatile enough to enjoy plain, with fruit, or even a dusting of powdered sugar. Plus, it’s not overly sweet, which makes it ideal for breakfast, snacking, or dessert.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Baking powder

• Baking soda

• Salt

• Granulated sugar

• Eggs

• Plain or vanilla yogurt

• Vegetable oil or melted butter

• Vanilla extract

• Lemon zest or orange zest (optional for brightness)

• Powdered sugar for dusting (optional)

Directions

1. I preheat the oven to 350°F (175°C) and grease a loaf pan or round cake pan.

2. In a bowl, I whisk together the flour, baking powder, baking soda, and salt.

3. In another large bowl, I beat the eggs and sugar until light and fluffy.

4. I add the yogurt, oil (or melted butter), vanilla extract, and zest if using, then mix until smooth.

5. I gradually add the dry ingredients to the wet ingredients and stir until just combined—being careful not to overmix.

6. I pour the batter into the prepared pan and bake for about 35–45 minutes, or until a toothpick inserted in the center comes out clean.

7. After cooling slightly, I remove the cake from the pan and let it cool completely on a wire rack before serving. Sometimes I dust it with powdered sugar for a simple finish.

this Recipe

Servings and timing

This recipe yields about 8–10 servings. It takes around 10 minutes to prepare and 35–45 minutes to bake, depending on the pan size. I let it cool for another 30 minutes before slicing.

Variations

I sometimes mix in berries, chopped nuts, or mini chocolate chips for added texture and flavor. If I want a citrusy kick, I increase the lemon or orange zest and even add a light glaze. For a richer version, I swap half the yogurt with sour cream.

Storage/reheating

I keep this cake at room temperature in an airtight container for up to 3 days. If it lasts longer, I move it to the fridge, where it stays fresh for up to 5 days. I reheat individual slices in the microwave for about 10–15 seconds to bring back that fresh-from-the-oven warmth.

FAQs

Can I use Greek yogurt?

Yes, I can use Greek yogurt, but I usually thin it slightly with a bit of milk or water so the batter isn’t too thick.

Can I make this cake gluten-free?

Absolutely. I substitute the all-purpose flour with a 1:1 gluten-free flour blend and it still comes out light and tasty.

What oil works best in this recipe?

I typically use a neutral oil like vegetable or canola oil, but melted coconut oil also adds a nice flavor twist.

Can I make this cake in a bundt pan?

Yes, I can. I just make sure to grease the pan well and adjust the baking time as it may take a bit longer.

How do I know when the cake is done?

I check with a toothpick inserted into the center—if it comes out clean or with just a few crumbs, it’s ready. The top should also be golden and spring back when lightly pressed.

Conclusion

This Light and Fluffy Yogurt-Sweet Cake is my go-to when I want something quick, easy, and delicious. It’s wonderfully soft, lightly sweet, and perfect for almost any occasion. Whether I dress it up or enjoy it plain, it never disappoints.