The soft yogurt cake is one of those simple cakes that always works, but this version has something extra: it contains more yogurt than usual and no milk, resulting in an incredibly tender, moist and light cake.
It’s the classic breakfast or snack cake you can make in minutes, but with a texture that almost resembles a patisserie cake, thanks to its soft, well-developed crumb.
If you love yogurt desserts, you can also try the 👉 soft cake with Greek yogurt, or a creamier variation like the 👉 ricotta and orange soft cake with yogurt.
For something quick and egg-free, the 👉egg-free yogurt pancakes are very popular, while if you want a fruit pairing I recommend the 👉yogurt and pear cake.
This version is perfect if you want a cake that is:
– dairy-free
– tall and fluffy
– delicately flavorful yet enveloping
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Cooking time: 45 Minutes
- Portions: 6 Servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 eggs
- 1/4 cup whole cane brown sugar (or, if you prefer, white granulated sugar — you can increase up to 80 g (about 1/3 cup) for more sweetness)
- 1 lemon zest (grated from one lemon)
- 1 cup plain natural yogurt ((about 250 g))
- 1/2 cup extra virgin olive oil ((about 3.7 fl oz / 110 g))
- 2 1/3 cups spelt flour ((about 300 g))
- 1 packet baking powder
- 1 pinch salt
- to taste powdered sugar (optional)
Tools
To prepare the cake you can use some useful kitchen tools.
Below are the ones I regularly use, with a direct link to buy them online.
- 1 Electric hand mixer
- 1 Bowl
- 1 Lemon zester
- 1 Silicone spatula / spoon scraper
- 1 Pan 9.5in
- 1 Sieve
Steps
Crack the eggs into a large bowl and add the sugar.
Beat with an electric mixer until you obtain a pale and frothy mixture.
Add the grated lemon zest and continue mixing to perfume the batter.
At this point, pour the extra virgin olive oil in a thin stream, continuing to work with the mixer to incorporate it well.
Add the yogurt little by little, mixing until you obtain a homogeneous and creamy batter.
Then fold in the sifted spelt flour together with the baking powder and a pinch of salt, mixing with a spatula or on low speed so as not to deflate the mixture.
Pour the batter into an 8.7 – 9.5 in (22 – 24 cm) pan lightly oiled and floured or, if you prefer, lined with parchment paper.
Bake in a preheated conventional oven at 356°F (180°C) for about 45 minutes, performing the toothpick test before removing it from the oven.
Let it cool completely and, if desired, finish with a dusting of powdered sugar.
The result is a soft, tall and moist yogurt cake, perfect for the whole family
How to store the yogurt cake
The yogurt cake keeps at room temperature for 2–3 days under a cake dome or well covered, so it retains its softness.
If it’s very hot, you can store it in the refrigerator, making sure to take it out about 20 minutes before serving so it regains the right texture.
It can also be frozen already sliced and thawed when needed.
Tips for a perfect yogurt cake
To achieve a soft and tall yogurt cake, beat the eggs with the sugar well until you obtain a pale and frothy mixture: this step is essential to incorporate air and make the batter light.
Use yogurt at room temperature, so it will blend better into the batter without forming lumps.
Also pour the extra virgin olive oil slowly in a thin stream, just as shown in the photos of the procedure, to keep the batter homogeneous and soft.
Finally, do not open the oven during the first 30 minutes of baking to avoid the cake collapsing.
FAQ (Questions & Answers)
Can I use a different type of yogurt for the soft yogurt cake?
Yes, you can use whole yogurt or Greek yogurt, noting that Greek yogurt will make the batter even creamier and more compact.
Why didn’t my yogurt cake turn out soft?
It may be due to overworking the batter or baking it for too long, which tends to dry it out.
Can I replace spelt flour?
Yes, you can use all-purpose (“00”) flour in the same quantity for a lighter and softer texture.
Will the extra virgin olive oil be noticeable?
If you use a mild oil, the flavor will be balanced and won’t overpower the other ingredients.
Can I make it sweeter or use another type of sugar?
Yes, you can use white granulated sugar and you can slightly increase the sugar up to 80 grams (about 1/3 cup) or add a dusting of powdered sugar before serving.
