Description
This Creamy Yogurt Cake is a moist and tender dessert that combines the tangy flavor of yogurt with the sweetness of sugar and the richness of eggs and oil. Simple to prepare and baked to perfection, this cake is perfect for any occasion, offering a delightful texture and balanced taste.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup granulated sugar
- 1/2 cup plain yogurt
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup milk
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper to prevent sticking.
- Combine dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly mixed.
- Mix wet ingredients: In a separate large bowl, whisk together the granulated sugar, plain yogurt, vegetable oil, eggs, and vanilla extract until smooth and fully incorporated.
- Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing gently with a spatula or whisk until just combined, being careful not to overmix to keep the cake light and tender.
- Add milk: Stir the milk into the batter until the mixture is smooth and homogeneous, ensuring the right consistency.
- Prepare for baking: Pour the batter into the prepared cake pan, spreading it evenly with a spatula for uniform baking.
- Bake the cake: Place the pan in the preheated oven and bake for about 30-35 minutes, or until a toothpick inserted into the center comes out clean, signaling the cake is done.
- Cool in pan: Remove the cake from the oven and allow it to cool in the pan for about 10 minutes to firm up.
- Transfer to wire rack: After 10 minutes, carefully turn the cake out of the pan and transfer it to a wire rack to cool completely, avoiding sogginess on the bottom.
- Serve: Once cooled, slice and serve the creamy yogurt cake as a delightful treat.
Notes
- Do not overmix the batter to prevent a dense cake; mix just until combined.
- The cake can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- For added flavor, consider dusting the cooled cake with powdered sugar or serving with fresh berries.
- You can substitute plain yogurt with Greek yogurt for a tangier taste and slightly denser texture.
