Description
This Easy Yogurt Cake is a moist and tender dessert that combines the tanginess of plain yogurt with the sweetness of sugar and the richness of eggs. Using the yogurt container as a measuring tool simplifies the process, making it perfect for quick, fuss-free baking. Baked to perfection, this cake is ideal for breakfast, snack time, or a light dessert.
Ingredients
Scale
Wet Ingredients
- 1 (5 ounce) container plain yogurt
- 1/2 yogurt container vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 yogurt containers white sugar
- 1 3/4 yogurt containers all-purpose flour
- 2 ½ teaspoons baking powder
- 1 pinch salt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350 degrees F (175 degrees C) and grease a 9-inch round springform cake pan to prevent the cake from sticking.
- Measure Wet Ingredients: Empty the plain yogurt into a mixing bowl. Using the empty yogurt container as a measuring cup, add 1/2 container of vegetable oil to the yogurt. Rinse and dry the yogurt container for further use.
- Mix Wet and Sugar: Add the eggs, white sugar (measured with the yogurt container), and vanilla extract to the yogurt-oil mixture. Beat thoroughly until the mixture is smooth and fully combined.
- Add Dry Ingredients: Stir in the all-purpose flour, baking powder, and a pinch of salt. Mix just until combined; the batter will be thick but uniform. Avoid overmixing to keep the cake tender.
- Bake the Cake: Pour the batter into the prepared cake pan, spreading it evenly with a spatula. Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.
Notes
- Use the yogurt container as your measuring tool for accurate proportions and less cleanup.
- Make sure not to overmix the batter to avoid a dense cake.
- You can substitute plain Greek yogurt for regular yogurt for a denser texture.
- Allow the cake to cool in the pan for 10 minutes before removing the springform ring to maintain its shape.
- This cake keeps well in an airtight container for 2 to 3 days at room temperature.
