Using homemade strained yogurt in this cake really amps up the tang and moisture, making each slice a little more special. It’s not just about adding dairy, but about pulling that rich, tart flavor into every bite. I love how it balances sweetness with a subtle dairy punch that keeps you coming back for more.
This recipe is a testament to how a simple ingredient tweak can elevate a classic. I’ve made this cake for brunches, cozy afternoons, even last-minute guests, and it always feels like a small victory. The tangy note pairs beautifully with a dusting of powdered sugar or fresh berries, making it feel just right for any occasion.
Focusing on how using homemade strained yogurt can intensify the cake’s tang and moistness, transforming a simple dessert into a rich, tangy treat that balances sweetness with a subtle dairy punch.
The secret life of homemade yogurt
- Baking this cake always takes me back to lazy Sunday mornings with the smell of warm spices filling the kitchen.
- I love how the tang of homemade yogurt adds a surprising depth to each bite, making it more than just a simple dessert.
- There’s a quiet pride in pulling this together quickly, especially when friends ask for the recipe and I get to share my little secret.
- This cake reminds me of childhood afternoons, where a slice with tea was the perfect pause in a busy day.
- Every time I make it, I feel a small thrill knowing I’ve turned everyday ingredients into something genuinely comforting.
The story behind this recipe
- Making this yogurt cake started as a quest for a dessert that felt both simple and comforting, but with a little twist of tang. I was experimenting with ways to use homemade yogurt, aiming for something that would elevate the usual sponge. The moment I tasted that first slice—moist, tangy, with a tender crumb—I knew I’d stumbled on something good.
- It’s become my go-to for lazy afternoons when I want something sweet but not overly rich, and it’s always a hit with friends who appreciate a humble, honest dessert. The tang from the yogurt somehow makes it feel lighter, even when it’s sweetened just right. Each batch feels like a small, imperfect miracle, especially when I get it just right—golden crust, moist inside, and that satisfying wobble when it’s perfectly baked.
- heading: The personal touch behind this cake
Yogurt Cake Trivia & Origins
- Yogurt cakes have roots in European baking, particularly in France and Greece, where dairy and citrus are staples.
- This cake is a modern adaptation of older yogurt-based desserts that date back to the early 20th century, when yogurt became popular in Western kitchens.
- In some cultures, yogurt cakes are used as a simple, everyday treat, often flavored with local fruits or herbs, highlighting its versatility.
Ingredient breakdown
- Whole plain yogurt: I prefer full-fat for richness and that velvety crumb; swap for Greek if you like a denser texture, but you’ll lose a bit of tang and moisture.
- Sugar: I use regular granulated sugar for balanced sweetness; try coconut sugar for a hint of caramel, though it darkens the batter slightly.
- Eggs: Fresh, large eggs give structure and lift; if you’re out, applesauce can work, but expect a softer, less airy crumb.
- Flour: All-purpose is my go-to; for a softer crumb, substitute part with cake flour, but don’t skip the sift—clumps are the enemy.
- Oil: Neutral-tasting vegetable oil keeps it moist; melted butter adds richness but makes the crust a tad crisper—either works depending on your mood.
- Baking powder: A little leavening magic to lift; skip or reduce if you prefer a denser, more pudding-like cake.
- Lemon zest (optional): Brightens the flavor with a fresh zing; skip if you want a pure yogurt flavor, but I love that citrus pop.
Spotlight on key ingredients
Yogurt:
- Whole plain yogurt: I prefer full-fat for richness and that velvety crumb; swap for Greek if you like a denser texture, but you’ll lose a bit of tang and moisture.
- Sugar: I use regular granulated sugar for balanced sweetness; try coconut sugar for a hint of caramel, though it darkens the batter slightly.
- Eggs: Fresh, large eggs give structure and lift; if you’re out, applesauce can work, but expect a softer, less airy crumb.
Flour:
- All-purpose flour: It’s my go-to for a tender crumb; swap with cake flour for softness, but sift well to avoid clumps.
- Baking powder: Small leavening magic that lifts the cake; skip or reduce if you want a denser result.
- Lemon zest (optional): Brightens with a fresh zing; skip if you prefer pure yogurt flavor, but I love that citrus punch.
Notes for ingredient swaps
- Dairy-Free: Swap homemade strained yogurt for thick coconut yogurt. Expect a slightly sweeter, coconutty flavor and a denser crumb.
- Gluten-Free: Use a 1:1 gluten-free flour blend instead of all-purpose flour. The texture may be a bit more crumbly, but still moist.
- Sweetener: Replace sugar with honey or maple syrup. Reduce the liquid in the recipe slightly to compensate for the added moisture.
- Oil: Substitute neutral vegetable oil with melted butter for a richer flavor and crisper crust, or applesauce for a softer crumb.
- Lemon Zest: Omit or replace with orange zest for a sweeter, citrusy note that brightens the tang of the yogurt.
- Eggs: Use flaxseed meal or chia eggs as plant-based alternatives, but expect a slightly denser, less airy cake.
- Flavor Boost: Add vanilla extract or a splash of almond liqueur to enhance depth without altering the core texture.
Equipment & Tools
- Oven: Bake the cake evenly.
- Mixing bowls: Combine ingredients.
- Whisk: Mix wet ingredients thoroughly.
- Sifter: Incorporate air and prevent clumps in flour.
- Rubber spatula: Fold ingredients gently.
- Cake pan (23cm): Shape the cake.
- Cooling rack: Cool the cake evenly and prevent sogginess.
Step-by-step guide to yogurt cake
- Preheat your oven to 180°C (350°F). Grease a 23cm (9-inch) round cake pan and line the bottom with parchment.
- In a large mixing bowl, whisk together 1 cup (240g) of homemade strained yogurt, 1 cup (200g) of sugar, and 3 large eggs until smooth and slightly frothy, about 2 minutes.
- Add 1/2 cup (120ml) of neutral oil to the wet mixture. Whisk until fully incorporated. The batter should look glossy and smooth.
- Sift together 1 1/2 cups (180g) of all-purpose flour, 1 teaspoon of baking powder, and a pinch of salt. Gradually fold into the wet ingredients, just until no streaks remain. Do not overmix.
- If using, fold in the zest of one lemon for brightness. It should smell fresh and citrusy.
- Pour the batter into the prepared pan, smoothing the top with a spatula. Tap gently on the counter to settle the batter and remove air bubbles.
- Bake in the middle rack for 30–35 minutes. The top should turn golden, and a toothpick inserted in the center should come out clean with a few moist crumbs.
- Once baked, turn off the oven and let the cake cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before glazing or dusting with powdered sugar.
- For the best texture, let it rest at room temperature for at least 30 minutes before serving. You’ll notice a moist, tender crumb with a slight tang from the yogurt.
- Serve plain or with fresh berries, a dollop of cream, or a drizzle of honey. The cake should be moist, tender, and fragrant with a hint of lemon.
Allow the cake to cool completely on a wire rack. Finish with a dusting of powdered sugar or a light glaze if desired. Slice with a serrated knife for clean cuts and serve at room temperature.
How to Know It’s Done
- Golden top with slight crackle, edges slightly pulling away from the pan.
- Toothpick inserted in the center comes out with moist crumbs, not wet batter.
- Cake feels firm yet tender when lightly pressed, with a slight jiggle in the middle.
Tangy Homemade Yogurt Cake
Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F). Grease a 23cm round cake pan and line the bottom with parchment paper.
- In a large mixing bowl, whisk together the homemade strained yogurt, sugar, and eggs until the mixture is smooth, slightly frothy, and fragrant, about 2 minutes.
- Add the vegetable oil to the wet mixture and whisk until fully incorporated, creating a glossy batter.
- Sift together the all-purpose flour and baking powder into the bowl, then gently fold the dry ingredients into the wet mixture using a spatula, just until no streaks remain. Be careful not to overmix to keep the batter airy.
- If using, fold in the lemon zest for a fresh, citrusy aroma that complements the tang of the yogurt.
- Pour the batter into your prepared cake pan, smoothing the top with a spatula to ensure even baking. Gently tap the pan on the counter to release any air bubbles.
- Bake in the middle of the oven for 30–35 minutes, until the top is golden and a toothpick inserted into the center comes out with moist crumbs, not wet batter.
- Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely, allowing the crumb to set and develop moisture.
- Once cooled, dust the top with powdered sugar or serve with fresh berries. Slice with a serrated knife for clean cuts and enjoy the tender, tangy crumb with a hint of citrus aroma.
Pro tips for perfect yogurt cake
- flavor: Use full-fat yogurt for a richer, creamier crumb that feels indulgent.
- Texture check: When the cake edges pull slightly from the pan, it’s usually ready—don’t overbake.
- Moisture boost: Add a splash of lemon juice to the batter for a bright, tangy kick that balances sweetness.
- Gentle folding: Mix in the flour with a light hand to keep the batter airy and prevent dense spots.
- Baking color: Rotate the pan halfway through baking for an even, golden crust with a tender interior.
- Cooling crucial: Let it rest completely on a wire rack before slicing—hot cakes tend to crumble.
- Serving tip: Dust with powdered sugar or serve with fresh berries for an extra layer of flavor and texture.
Common mistakes and how to fix them
- FORGOT to check oven temperature → Use an oven thermometer for accuracy.
- DUMPED batter before mixing completely → Mix until just combined, don’t overwork.
- OVER-TORCHED crust → Cover with foil halfway through baking or lower oven temp slightly.
- MISSED resting time → Let the cake cool fully for moist, tender slices.
Quick fixes and pantry swaps
- When batter is too thick, splash in a little milk to loosen it up.
- Dunk a spare spoon in hot water for a quick, five-second fix to smooth out lumps.
- Splash a teaspoon of lemon juice if the yogurt is too tangy for your taste.
- Patch a cracked cake by gently pressing the edges together and refrigerating briefly.
- Shield the top with foil if it’s browning too fast, to prevent over-torching and preserve moisture.
Prep, store, and reheat tips
- Preparing the batter a day ahead allows the flavors to meld; keep it covered in the fridge and bring to room temperature before baking for even rising.
- Store baked cake in an airtight container at room temperature for up to 2 days, where it stays moist and fragrant with a subtle tang.
- For longer storage, wrap the cake tightly in plastic wrap and freeze for up to 1 month; thaw at room temperature before serving, noticing how the crumb softens and flavors mellow.
- Reheat slices briefly in a 150°C (300°F) oven for 5–7 minutes or until warm and fragrant, restoring moisture and softness, especially if refrigerated.
Top questions about yogurt cake
1. Can I use Greek yogurt instead of regular yogurt?
Use full-fat plain yogurt for the best moistness and tang. You can swap it with Greek yogurt for a denser crumb, but expect a slightly thicker texture.
2. Is this cake suitable for dairy-free diets?
Yes, if you prefer a lighter cake, you can substitute with dairy-free yogurt like coconut yogurt, but it will add a coconut flavor.
3. How do I know when the cake is baked perfectly?
Bake until the top is golden and a toothpick inserted in the center comes out with moist crumbs, about 30-35 minutes at 180°C (350°F).
4. Can I use a natural sweetener instead of sugar?
You can replace sugar with honey or maple syrup, but reduce the liquid slightly to keep the batter from becoming too runny.
5. What can I add to enhance the flavor?
Using a little lemon zest brightens the flavor and enhances the tanginess from the yogurt. Or omit it for a pure, simple yogurt flavor.
6. How should I store leftovers?
Store baked cake in an airtight container at room temperature for up to 2 days, or freeze for up to a month. Reheat slices in a warm oven for best texture.
7. What if my cake is over-baked or under-baked?
If the top browns too quickly, tent it with foil halfway through baking. For a soggy crumb, ensure proper cooling on a wire rack.
8. How do I avoid a dense cake?
Mix ingredients gently to keep the batter airy. Overmixing can make the cake dense. Fold just until combined.
9. Any tips for even baking?
Rotate the cake halfway through baking for even color. Let it cool completely before slicing to prevent crumbling.
10. Can I modify the fat content or liquid in the recipe?
For a richer flavor, substitute melted butter for oil. For a softer crumb, add a splash of milk or plant-based milk to the batter.
This yogurt cake is more than just a dessert; it’s a reminder of how a simple ingredient like homemade yogurt can turn into something unexpectedly special. The tangy richness, combined with its moist crumb, feels just right for whenever you need a comforting bite that’s not overly sweet.
Whenever I bake this, I’m reminded that good baking is honest and straightforward—no fuss, just flavor and a bit of patience. It’s a humble treat that tastes like a little victory, especially when shared with someone who appreciates its simple, honest charm.
Hey there — I’m Olivia “Liv” Carter, founder, recipe crafter, and storyteller behind Crying Into The Onions. I live somewhere in the heartland of the United States, where seasons change boldly, the smell of onions sizzling in a pan is a love language, and the kitchen is my favorite place to get messy and find magic.
I started this blog to share more than just recipes — I wanted to capture the emotions, memories, and quirks that make food more than fuel. Because sometimes, cooking makes you laugh. Sometimes, it makes you cry (into the onions, naturally). And most of all, it brings people together.