The soft yogurt cake is one of those simple desserts that always turns out well, 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 that you can prepare in a few minutes, but with a texture that almost resembles a pastry-shop cake, thanks to its soft, well-developed crumb structure.
If you love yogurt desserts, you can also try the 👉 soft Greek yogurt cake, or a creamier variant like the 👉 ricotta and orange cake with yogurt.
For something quick and egg-free, the 👉egg-free yogurt pancakes are very popular, while for a fruity pairing I recommend the 👉yogurt and pear cake.
This version is perfect if you want a cake that is:
– milk-free
– tall and soft
– delicate yet enveloping in flavor
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Cooking time: 45 Minutes
- Portions: 6 Servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Saint Nicholas
Ingredients
- 3 eggs
- 1/4 cup whole cane sugar (or, if you prefer, white granulated sugar — you can increase slightly up to about 6 1/2 tbsp for more sweetness (≈80 g))
- 1 lemon zest (grated from one lemon)
- 1 cup plain natural yogurt
- 1/2 cup extra virgin olive oil
- 2 1/2 cups spelt flour
- 1 sachet baking powder for cakes
- 1 pinch salt
- as needed powdered sugar (optional)
Tools
To prepare the cake you can use a few useful kitchen tools.
Below are the ones I commonly use, with a direct link to purchase them online.
- 1 Hand mixer
- 1 Bowl
- 1 Lemon grater
- 1 Spatula
- 1 Pan 9.5 in
- 1 Sieve
Steps
In a large bowl, break the eggs and add the sugar.
Beat with the electric whisk until you obtain a pale, frothy mixture.
Add the grated lemon zest and continue mixing to perfume the batter.
Now pour the extra virgin olive oil in a thin stream, continuing to work with the whisks so it incorporates well.
Add the yogurt little by little, stirring until you get a smooth, creamy batter.
Then fold in the sifted spelt flour together with the baking powder and a pinch of salt, mixing with a spatula or at low speed so you don’t deflate the batter.
Pour the batter into an 8.7 – 9.5 in pan lightly oiled and floured or lined with baking paper if you prefer.
Bake in a preheated conventional oven at 356°F for about 45 minutes, doing the skewer test before removing from the oven.
Let cool completely and, if you wish, 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 can be kept at room temperature for 2–3 days, under a cake dome or well covered, to preserve its softness.
If it’s very hot, you can store it in the refrigerator, taking care to remove it about 20 minutes before serving so it regains the right texture.
It can also be frozen already sliced and thawed as needed.
Tips for a perfect yogurt cake
To get a tall and soft yogurt cake, beat the eggs and sugar well until the mixture is pale and frothy: this step is essential to incorporate air and make the batter light.
Use yogurt at room temperature, so it blends better into the batter without creating lumps.
The extra virgin olive oil should also be poured slowly in a thin stream, just as shown in the photos of the procedure, to keep the batter homogeneous and soft.
Finally, don’t 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, bearing in mind that Greek yogurt will make the batter even creamier and denser.
Why didn’t my yogurt cake turn out soft?
It could be due to overmixing the batter or baking it too long, which tends to dry it out.
Can I substitute the spelt flour?
Yes, you can use all-purpose (00) flour in the same quantity for a lighter, 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 a different sugar?
Yes, you can use white granulated sugar and slightly increase the sugar up to about 6 1/2 tbsp (≈80 g), or finish with a dusting of powdered sugar before serving.
