Description
This Easy Yogurt Cake is a moist and tender dessert made using simple ingredients and a clever measuring method with a yogurt container. It offers a delightful balance of sweetness and a subtle vanilla aroma, perfect for any occasion or as a quick homemade treat.
Ingredients
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 oven and prepare pan: Preheat your oven to 350 degrees F (175 degrees C). Grease a 9-inch round springform cake pan thoroughly to prevent sticking.
- Combine yogurt and oil: Empty the plain yogurt into a large mixing bowl. Using the empty yogurt container as a measuring tool, add 1/2 container of vegetable oil to the yogurt. Set this mixture aside. Rinse and dry the yogurt container so it can be used for measuring other ingredients.
- Add eggs, sugar, and vanilla: Add the 2 large eggs, 1 1/2 yogurt containers of white sugar, and 1 teaspoon vanilla extract to the yogurt and oil mixture. Beat everything well until the mixture is smooth and fully combined.
- Incorporate dry ingredients: Add 1 3/4 yogurt containers of all-purpose flour, 2 ½ teaspoons baking powder, and a pinch of salt to the wet mixture. Stir gently until just combined—the batter will be thick at this point.
- Transfer batter and bake: Pour the batter into the prepared cake pan, spreading it evenly to level the top. Place the pan in the preheated oven and bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
Notes
- You can use flavored yogurt for a twist, but reduce the added vanilla accordingly.
- Ensure not to overmix the batter once the dry ingredients are added to keep the cake light and tender.
- The springform pan helps with easy removal of the delicate cake.
- Let the cake cool slightly before slicing to avoid crumbling.
