Go Back
To make this one-bowl yogurt cake, gather these simple ingredients: - 1 cup plain Greek yogurt - 1 cup granulated sugar - 3 large eggs - 1/4 cup vegetable oil - 2 teaspoons vanilla extract - Zest of 1 lemon - 1/4 cup fresh lemon juice - 2 cups all-purpose flour - 2 teaspoons baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - Powdered sugar for dusting (optional) If you need to swap some items, here are a few handy ideas: - For Greek yogurt, use regular yogurt. The texture will be slightly different. - You can replace granulated sugar with brown sugar. This adds a rich flavor. - If you want, use coconut oil instead of vegetable oil. It gives a slight coconut taste. - Lemon juice can be swapped with orange juice for a different zing. - Use gluten-free flour instead of all-purpose flour for a gluten-free cake. Using good ingredients makes a big difference in taste. Fresh lemons add bright flavor. Quality Greek yogurt keeps the cake moist. Make sure to use fresh eggs for the best rise. Good flour helps with texture. Always check the expiration date on your baking powder and baking soda. Fresh items make your cake not just good, but great! {{ingredient_image_1}} First, set your oven to 350°F (175°C). This step is key for even baking. While the oven heats, grab a 9-inch round cake pan. You can grease it with butter or oil. Alternatively, you can use parchment paper for easy removal later. This will help your cake come out smoothly. In a large mixing bowl, add 1 cup of plain Greek yogurt, 1 cup of granulated sugar, and 3 large eggs. Use a whisk to mix these until they are smooth and creamy. Next, pour in 1/4 cup of vegetable oil, 2 teaspoons of vanilla extract, the zest of 1 lemon, and 1/4 cup of fresh lemon juice. Whisk again until everything is well combined. This mixture creates the base of your cake, rich in flavor and moistness. In another bowl, sift together 2 cups of all-purpose flour, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. This step helps to mix the dry ingredients evenly. Gradually add the dry mix to the wet mixture. Use a spatula to fold the ingredients together. Be gentle! You want to combine them without overmixing. A few lumps are okay, as they add to the cake's charm. Once mixed, pour the batter into your prepared cake pan, smoothing the top with your spatula. This sets you up for a delicious bake! One common mistake is overmixing the batter. This can make your cake dense and tough. Mix only until the dry ingredients are just combined. A few lumps are okay! Another mistake is not measuring the flour correctly. Too much flour can dry out the cake. Use a spoon to fluff the flour, then scoop it into your measuring cup. Level off the top with a knife for accuracy. To get a soft, moist cake, use room temperature eggs. Cold eggs change the batter's temperature and can affect the rise. Also, don’t skip the Greek yogurt. It adds moisture and richness. For a tender crumb, let the cake cool in the pan for about 10 minutes. This helps it set before transferring it to a wire rack. You can jazz up your yogurt cake easily. Try adding some fresh blueberries or raspberries to the batter. These fruits add color and a burst of flavor. For a twist, mix in some chopped nuts or chocolate chips. If you like spice, add a teaspoon of cinnamon or nutmeg. Feel free to get creative and make this cake your own! Pro Tips Use Room Temperature Ingredients: Allow your eggs and yogurt to come to room temperature before mixing. This helps create a smoother batter and a more evenly baked cake. Don’t Overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to a dense cake texture. Check for Doneness: Instead of relying solely on time, use a toothpick to check for doneness. The cake is ready when the toothpick comes out clean or with a few moist crumbs. Flavor Variations: For a twist, try adding other citrus zests like orange or lime, or incorporate fresh herbs like basil for a unique flavor profile. {{image_2}} You can change the flavor of this cake easily. For an orange yogurt cake, swap lemon zest for orange zest. Add a bit of orange juice too. This adds a fresh citrus taste. If you love nuts, try almond flavor. Use almond extract instead of vanilla. You can add sliced almonds on top for crunch. Want a gluten-free version? Use gluten-free flour instead of all-purpose flour. Look for a blend that includes xanthan gum. This helps to mimic the texture of regular flour. The cake will still be moist and tasty. Just make sure your yogurt is gluten-free too. If you need a dairy-free option, use coconut yogurt or almond yogurt. These will keep the cake moist and add a hint of flavor. You can also replace eggs with flaxseed. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes to thicken. This mix works well in baking. Experimenting with these variations lets you create a cake that fits your taste and needs. Enjoy the process and have fun! To keep your One-Bowl Yogurt Cake fresh, store it in an airtight container. This will help prevent it from drying out. You can keep it at room temperature for up to two days. If you want it to last longer, put it in the fridge. It will stay good there for about a week. If you add powdered sugar, wait until serving to dust it. This keeps the sugar from melting into the cake. You can freeze the cake if you want to save some for later. First, let the cake cool completely. Then, wrap it tightly in plastic wrap. After that, place it in a freezer-safe bag or container. It can last in the freezer for up to three months. To defrost, move it to the fridge overnight. This keeps it moist and tasty. If you want to enjoy a warm slice, reheating is simple. Preheat your oven to 350°F (175°C). Place the cake on a baking sheet. Heat it for about 10-15 minutes. You can also use a microwave. Just heat a slice for 15-20 seconds. Make sure not to overheat, or it will dry out. Enjoy your delicious cake! Yes, you can use other types of yogurt. Greek yogurt gives the cake a rich texture. If you use regular yogurt, your cake may be softer. You can also try flavored yogurts for a fun twist. Just make sure to keep the same amount. For example, if you use vanilla yogurt, skip the vanilla extract. To check if your cake is done, use a toothpick. Insert it into the center of the cake. If it comes out clean, the cake is ready. You can also gently touch the top. It should spring back when lightly pressed. If it leaves an indent, it needs more time. You can serve this cake with fresh fruit. Berries like strawberries or blueberries work well. A dollop of whipped cream adds sweetness. You can also drizzle honey or maple syrup on top. For a nice touch, dust powdered sugar before serving. This makes it look fancy and inviting. In this article, we covered key ingredients and their substitutions for the yogurt cake. I shared steps for mixing, baking, and tips for perfect results. We also explored flavor variations and storage advice. Always use quality ingredients for the best cake. Remember, small changes can make a big difference. Enjoy your cake, and share it with friends and family!

One-Bowl Zesty Yogurt Cake

A light and refreshing yogurt cake with a zesty lemon flavor.
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 8
Calories 200 kcal

Ingredients
  

  • 1 cup plain Greek yogurt
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 4 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 zest of lemon
  • 1 4 cup fresh lemon juice
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 2 teaspoon baking soda
  • 1 4 teaspoon salt
  • to taste powdered sugar for dusting (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
  • In a large mixing bowl, combine the Greek yogurt, granulated sugar, and eggs. Whisk until smooth and creamy.
  • Add the vegetable oil, vanilla extract, lemon zest, and lemon juice to the yogurt mixture. Whisk again until fully incorporated.
  • In another bowl, sift together the flour, baking powder, baking soda, and salt.
  • Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Do not overmix; a few lumps are fine.
  • Pour the batter into the prepared cake pan and smooth the top with a spatula.
  • Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  • Remove from the oven and let it cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
  • Before serving, dust the top with powdered sugar if desired.

Notes

Slice the cake into wedges and serve on a decorative plate; add a few slices of fresh lemon or berries for vibrant color.
Keyword cake, dessert, lemon, yogurt