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Amelia Taylor

EASY YOGURT CAKE

Mix a few cheap ingredients in one bowl and bake the easiest yogurt cake ever, so delicious, moist, with hints of lemon and fruity jam. Plus, it's low sugar and packed with yogurt.
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings: 8
Course: Breakfast, Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 cup 250gr plain yogurt
  • 2 leveled cups 250gr all-purpose flour or light spelt flour (I mixed both)
  • 1/2 cup 100gr white or unrefined cane sugar
  • 1/2 scant cup approx 80gr vegetable oil (I used canola oil)
  • 2 eggs at room temperature
  • 2 tsp baking powder
  • 1/2 Tsp Vanilla essence
  • 1-2 Lemon zest*
  • 1 pinch salt
  • JAM GLAZE
  • 3 Tbsp apricot or orange jam

Method
 

  1. Preheat the oven to 350F°/180C° and place the rack in the middle position.
  2. Grease a 9x5x2.5 inch loaf pan with butter, cooking spray, or simply line the pan with parchment paper (in this case there's no need to grease the pan).
  3. Mix eggs and sugar, then add oil, lemon zest, vanilla essence and mix again. Add yogurt (not very cold) and mix it into a smooth consistency. All in one bowl.
  4. Whisk flour, baking powder and a pinch of salt together and add to the wet batter until just combined.
  5. Scrape the batter into the prepared loaf pan and smooth the top.
  6. Bake for about 35-40 minutes, until a skewer inserted into the center of the cake comes out clean.
  7. When the cake is done, remove it from the oven and place on a wire rack to cool.
  8. You can serve it plain or brushed with some quick and easy jam glaze which adds a lovely shine and flavor.
  9. I glazed this cake brushing some warm orange jam on top (see notes)*.

Notes

  • Flour:  you can use white whole wheat, spelt, rice flour or all-purpose flour. Personally, I prefer mixing light spelt flour and all-purpose flour.
  • Gluten-free flour: I tested the recipe using rice flour and it turned out well. I stirred the four into the batter and mixed well until smooth, then I baked it 5 minutes longer. It had a good rise and lovely flavor. However, it might be a bit less moist than its regular version, but perfectly enjoyable and not dry.
  • Lemon flavor: add the zest of 2 large lemons if you prefer to boost the lemon flavor. 
  • Fruit glaze: put 3 tablespoons of apricot or orange jam into a small saucepan. Heat gently over low heat until the jam has melted and If it looks too thick adjust the consistency with a tiny bit of warm water. When the glaze is the consistency of runny honey, brush the yogurt cake straight away.
  • Baking the cake in a round pan rather than a loaf pan reduces the baking time (approx 30-35 minutes).
  • Keeps well for 4 days at room temperature, in an airtight container.
  • Do not refrigerate (refrigeration dries this cake out!)
  • Freezable.
NOTE: nutritional values are per serving, calculated without the jam glaze , they are estimates only.
Nutrition
Calories: 287kcal | Carbohydrates: 38g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 45mg | Sodium: 158mg | Potassium: 97mg | Fiber: 1g | Sugar: 14g | Vitamin A: 90IU | Vitamin C: 1mg | Calcium: 116mg | Iron: 2mg