Yogurt Cake

This incredible loaf cake is inspired by a traditional French yogurt cake. Not only is this the easiest cake you will ever make, but it is incredibly versatile. It's lightly sweet and it can be dressed up with jam, fruit, and/or whipped cream. This yogurt cake also freezes beautifully!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 305kcal

Author Allison Mattina

Ingredients

1 cup (200g) granulated sugar
1 cup (224g) plain yogurt preferably whole milk
½ cup (100g) mild olive oil, vegetable oil, or canola oil
3 large eggs (160g)
1 teaspoon pure vanilla extract
1 teaspoon finely grated lemon or orange zest
1½ cups (187g) all purpose flour lightly spooned and leveled
½ cup (50g) blanched almond flour OR swap for another ½ cup all purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
see note for topping options

Instructions

Preheat oven to 350°F with a rack in the center of the oven.
In a large bowl whisk sugar, yogurt, oil, eggs, vanilla, and lemon/orange zest.
In a separate bowl combine flour, almond flour (if using), baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients, whisking until combined.
Pour into a greased 9x5 loaf pan (I prefer metal over glass). Bake for about 40-55 minutes. This is a fairly large time range because ovens vary in temperature and the pan that you use can affect bake time. Tent the loaf with foil after about 30 minutes to keep the top from getting too dark. The cake is done when a toothpick inserted into the center comes out clean. Be sure not to overbake. Cool cake in the pan set on a wire rack for at least 30 minutes before removing from the pan.

Notes

Topping options:

Dust with powdered sugar

Top with orange marmalade glaze (heat marmalade with a splash of water and spoon over the cake)

Serve with cherries (I like Amarena cherries) and whipped cream

Serve with fresh berries and whipped cream or crème fraiche

Storage:

Store, tightly covered, at room temperature for up to 3 days. Freeze, tightly covered, for up to 3 months. This cake freezes beautifully!

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