13 best yogurt cake recipes. Always supple, light and tasty!

Marble, walnut, cream or cottage cheese.

The cake can be baked in many different ways!

This is why it is the most popular dessert in many families.

Try the yogurt cake recipes with us!

It will be great for breakfast and afternoon coffee.

Start baking today!

Delicious yogurt cake

A very simple recipe, the result of which will amaze you. You will see that it will taste good not only for you, but also for each of your visits.

Fluffy, supple and delicious. This is exactly what this yogurt cake is, the preparation of which takes no more than 15 minutes. The result is definitely worth it. If you are one of the true lovers of sweets and especially muffins, then take a look at the best recipes for cottage cheese muffins .

Ingredients:

• 3 eggs
• 200 g plain flour
• 70 g of sunflower oil
• 125 g of sugar
• 120 g of white yogurt
• 1 teaspoon of baking powder
• 1/2 teaspoon of vanilla extract
• pinch of salt

Method:

1. Preheat the oven to 180°C and grease and fill the cake pan.
2. Beat the eggs together with the sugar in a bowl.
3. Then add the white yogurt, oil and vanilla extract.
4. Mix everything thoroughly.
5. Add sifted flour, baking powder and a pinch of salt in small portions.
6. Mix and work into a uniform dough.
7. Pour the mixture into the mold and bake for approximately 35-40 minutes.

Yogurt and cocoa cake

This cake can also be prepared in the popular marble version with cocoa. You can adjust the amount of cocoa according to your taste preferences.

Ingredients:

• 3-4 eggs
• 1 cup plain yogurt
• 2 cups of sugar
• 3 cups plain flour
• 1 cup of butter
• 3 tablespoons of cocoa powder
• 1 teaspoon of vanilla extract
• 2 teaspoons of baking powder
• pinch of salt

Method:

1. Preheat the oven to 180°C and grease the cake pan with oil and sprinkle with flour.
2. Place yogurt, sugar, eggs, melted butter and vanilla extract in a bowl.
3. Beat until smooth with the help of a whisk.
4. In another bowl, mix the sifted flour, salt and baking powder.
5. Then, form a uniform dough from both mixtures.
6. Then pour approximately one third of the batter into a separate bowl and add the cocoa powder to this batter.
7. Mix thoroughly.
8. Next, pour part of the light batter into the mold, then pour the cocoa batter over it and finally pour the light batter again.
9. Place the mold in the oven and bake for approximately 45 minutes.

Cup yogurt cake with nutmeg

Mug recipes are very popular due to their simplicity and speed of preparation. Try this delicacy with their help.

Ingredients:

• 3 eggs
• 1 cup plain yogurt
• 3/4 cup sugar
• 2 cups plain flour
• 1/2 cup oil
• 1 teaspoon of vanilla extract
• 1 and 1/2 teaspoons of baking powder
• 1/2 teaspoon nutmeg
• pinch of salt

Method:

1. Preheat the oven to 180°C.
2. Mix the yogurt in a bowl and add the oil, sugar and vanilla extract.
3. Mix everything thoroughly or beat with a hand mixer.
4. Add sifted flour, baking powder, salt and nutmeg.
5. Mix everything again.
6. Finally, mix the eggs into the dough one at a time with the help of a whisk.
7. Pour the prepared dough into a greased and lined cake pan.
8. Bake for approximately 35-40 minutes.

Lemon cake with yogurt

A popular Italian recipe for a light cake, which many Italians like to eat together with a cup of strong espresso.

Ingredients:

• 4 eggs
• 2 cups plain flour
• 1 cup of sugar
• 1/2 cup Greek yogurt
• 1/2 cup olive oil
• 1 teaspoon of vanilla extract
• 2 teaspoons of baking powder
• 1/2 teaspoon of baking soda
• pinch of salt

Method:

1. Preheat the oven to 180°C.
2. Beat eggs with sugar in a bowl using a mixer.
3. Add yogurt, oil, vanilla extract and lemon zest.
4. Mix thoroughly.
5. Then gradually add sifted flour, baking powder, baking soda and a pinch of salt.
6. Mix everything thoroughly and work it into a uniform dough.
7. Then pour the mixture into a greased and floured cake pan.
8. Bake for approximately 35-40 minutes.

Dessert with white yogurt and vanilla

Yoghurt, vanilla and lemon zest combine perfectly in this recipe, and the result is a dessert that no pastry shop would be ashamed of.

Ingredients:

• 3 eggs
• 2 cups plain flour
• 3/4 cup sugar
• 3/4 cup plain yogurt
• 1/2 cup oil
• 1 teaspoon of vanilla extract
• 1 teaspoon of lemon zest
• 2 teaspoons of baking powder
• pinch of salt

Method:

1. Preheat the oven to 180°C.
2. Mix sifted flour, baking powder and salt in a bowl.
3. In another bowl, rub the sugar with the lemon peel, then add the yogurt, oil, egg and vanilla extract.
4. Mix everything thoroughly.
5. Add the prepared dry ingredients to the mixture and work into a uniform dough.
6. Grease the cake pan with oil and sprinkle with flour.
7. Pour the batter into it and place in the oven.
8. Bake for approximately 45-50 minutes.

Fluffy, supple and delicious. This is exactly what this yogurt cake is, the preparation of which takes no more than 15 minutes. The result is definitely worth it. If you are one of the true lovers of sweets and especially muffins, then take a look at the best recipes for cottage cheese muffins .

Ingredients:

• 3 eggs
• 130 g of powdered sugar
• 110 g table oil
• 110 g of natural yogurt
• Juice and peel of 1 chemically untreated lemon
• 260 g semi-coarse flour
• 1 bag of baking powder
• Pinch of salt

Method:

• We start by preheating the oven to 175 degrees.
• Grease the cake pan with butter and sprinkle with flour.
• Put eggs and sugar in a bowl and whisk for a few minutes.
• Then add oil with yogurt, lemon juice and mix.
• Sprinkle lemon zest, flour mixed with baking powder and salt.
• Mix thoroughly one last time and pour into the prepared mold.
• Bake for about 45-50 minutes and check doneness with a skewer in the middle of the cake.
• After baking, let it rest for a while and then immediately turn it out onto a wire rack to cool.
• Sprinkle the cooled cake with sugar or cover it with lemon glaze.

Soft yogurt cake with a lemon scent

Each cake with yogurt has its own specific taste and is something different. Yogurt alone ensures that it is always perfectly supple and delicious under all circumstances, but lemon in combination with rum gives the cake the right twist.

Ingredients:

• 200 g of butter
• 200 g of granulated sugar
• 1 bag of vanilla sugar
• 3 tablespoons of fresh lemon juice
• 2 tablespoons of fresh grated lemon peel
• 5 eggs
• 250 g of white yogurt (can be flavored, for example lemon or egg liqueur)
• 350 g semi-coarse flour
• 1 bag of baking powder
• 3 tablespoons of rum

Method:

• Preheat the oven to 175 degrees and prepare a cake pan, which we grease with butter and sprinkle with flour.
• Prepare a bowl, add cream, granulated and vanilla sugar, lemon zest, lemon juice and whisk everything thoroughly.
• Then add the eggs one by one and beat each one.
• Mix the flour with the baking powder and add to the dough in parts while constantly stirring.
• Finally, mix everything carefully and pour into the prepared cake pan.
• Bake for 60 minutes, or a little longer if the cake is not completely done in the middle after this time.
• After baking, let it rest for a while, turn it out and sprinkle with sugar.

Dessert with cocoa from yogurt

You have surely experienced a situation when you are at home, you have nothing to munch on, and suddenly a visitor rings the bell. For such situations, it is best to choose a quick recipe that is baked right away and everyone will enjoy it. Well, what could be more practical than a soft and soft yogurt cake.

Ingredients:

• 3 eggs
• 180 g of powdered sugar
• 150 g of sunflower oil
• 300 g semi-coarse flour
• 1 bag of baking powder
• 2 tablespoons of cocoa
• 250 g of white yogurt
• A piece of butter + breadcrumbs to wipe and pour out the mold

Method:

• Melt the butter and brush the mold with it. Then sprinkle it with breadcrumbs.
• Turn on the oven and preheat it to 170°C.
• Beat the eggs, sugar and oil in a bowl, ideally using a hand mixer.
• Then add the yogurt and gradually mix in the flour mixed with baking powder and cocoa.
• Pour the batter into the prepared cake pan and place in the preheated oven.
• Bake for about 50 minutes and let it rest for 5 minutes after baking.
• Turn out and sprinkle with powdered sugar.

Cake with Greek yogurt and pistachios

Lemon, yogurt and pistachios are a very powerful trio. When combined, something always tastes perfect and delicious. This yogurt cake is so delicious and so amazingly soft that it is referred to as a cake.

After all, when you put the frosting and sprinkles on it, it really looks like a wonderful cake that you can bite into with relish, or just taste it decently with a fork at the beginning, before throwing yourself into the entire dessert.

Ingredients:

• 2 chemically untreated lemons + 6 spoons of juice for the glaze
• 120 g of softened butter
• 180 g caster sugar + 250 g for icing
• Pinch of salt
• 3 eggs of size L (5 eggs if we have size M)
• 250 g semi-coarse flour
• 1 bag of baking powder
• 150 g of Greek yogurt
• 150 g of shelled roasted salted pistachios
• Butter and flour for the form

Method:

• We start by preheating the oven to 180 degrees.
• Wash the lemons thoroughly, wipe them dry and first grate the peel on a fine grater.
• Then we cut them in half and thoroughly squeeze the juice out of them.
• Put butter, sugar, a pinch of salt in a bowl and beat for 5 minutes.
• Then mix in the eggs one at a time.
• Mix the flour with the baking powder and beat it into the mixture in parts.
• Finally, add yogurt, lemon juice and zest and mix everything into a smooth dough.
• Chop two-thirds of the pistachios and add to the batter.
• Mix for the last time and pour into a mold, which we previously greased with melted butter and sprinkled with flour.
• Bake at 180°C for about 45 minutes.
• We will check if the dough is not sticking in the middle and if not, take it out of the oven and let it rest for 5 minutes.
• Then we turn the cake out of the mold and let it cool completely.
• When the cake is cool, mix the icing sugar and 6 tablespoons of lemon juice.
• Mix until the frosting is beautifully smooth and lump-free.
• Pour over the cake and sprinkle with the remaining third of the pistachios, which we chop into small pieces.

Muffins with yogurt and orange

Refreshing peel, orange juice or liqueur and cake? Such a delicacy awaits you when you prepare this recipe. It has a great taste, it is supple, fresh, and above all, it is not difficult to prepare.

Ingredients:

• 1 large orange
• 375 g of softened butter
• 250 g cane sugar
• Pinch of salt
• 6 eggs
• 50 g of candied orange peel
• 425 g spelled flour
• 100 g of starch
• 3 teaspoons of baking powder
• 9 tablespoons of orange liqueur
• 120 g of yogurt
• Butter and breadcrumbs for the mold
• 80 g of granulated sugar
• 2 tablespoons of orange juice + 2 tablespoons of orange liqueur for the glaze
• Fresh and candied orange peel for decoration

Method:

• First, preheat the oven to 180°C.
• Wash the orange carefully, dry it and grate the peel on a fine grater.
• Then we squeeze the juice out of it and pour it into a bowl.
• Add butter, cane sugar, orange peel and a pinch of salt.
• Beat with a hand mixer for about 8 minutes so that the mixture is light and creamy.
• Add the eggs and mix for another minute.
• Finely chop the candied orange peel and add to the bowl.
• Mix in the flour mixed with starch and baking powder.
• In another bowl, mix orange liqueur, orange juice, yogurt and pour it into the dough in parts and mix.
• Pour the batter into the prepared, greased and lined cake pan and bake for about 1 hour.
• If the cake darkens too quickly, cover it with aluminum foil.
• Remove the finished cake from the oven and let it rest for 10-15 minutes.
• Then we turn it out of the mold and let it cool on a wire rack.
• Finally, mix granulated sugar, orange juice and liqueur for the glaze.
• Pierce the top of the cake several times with a wide skewer or a narrow wooden spoon.
• Then we cover it with the finished glaze.
• We can also decorate with candied or fresh orange peel, or drizzle with chocolate.

Juicy yogurt cake with avocado

Are you a fan of avocado, but haven’t tried it in more than a vegetable salad yet? That’s a big mistake, because this yogurt and avocado muffin is absolutely delicious.

It has a very good consistency and its preparation is easy. We have also attached an instructional video to the recipe on how to properly process the avocado.

Ingredients:

• 5 eggs
• 1 ripe avocado
• 150 g of granulated sugar
• Pinch of salt
• Grated rind from 1 chemically untreated lemon
• 120 ml of oil
• 300 g yogurt (white, natural)
• 350 g of flour
• 1 bag of baking powder
• 1 bag of vanilla sugar
• 2 tablespoons of fresh lemon juice
• 200 g of powdered sugar
• Pistachios as decoration

Method:

• First of all, cut the avocado in half, remove the stone and use a spoon to scoop out the pulp into a small bowl, where we mash it with a fork.
• Beat the eggs in another bowl, add granulated sugar, a pinch of salt and beat for 10 minutes using a hand mixer.
• As soon as the eggs are well beaten, we begin to slowly add the oil and mix on the lowest setting.
• Pour in the yogurt and continue to mix.
• Turn off the mixer, add the avocado pulp, grated lemon peel, vanilla sugar and mix with the mixer on the highest setting.
• Then mix the flour with the baking powder and pour it into the dough piece by piece and mix with a wooden spoon.
• Grease the cake pan with butter and sprinkle with flour or breadcrumbs.
• Pour in the finished dough, smooth and bake in an oven preheated to 160°C for about 70 minutes.
• We have to check with a skewer if the cake is sufficiently baked, or add a few more minutes of baking.
• We turn off the oven, open the door and let the cake “run out” inside.
• Then we take the mold out of the oven and turn the cake onto a kitchen rack, where we let it cool.
• In the meantime, mix the lemon juice with the icing sugar in a bowl to make a smooth frosting without lumps.
• Then pour it over the cooled cake and sprinkle with chopped pistachios.
• Let it harden and we can serve.

How to Cut an Avocado | My Food and Family

Lemon wreath made of almond flour with the scent of rum

If we don’t have a cake mold at hand, we can use another shape for this recipe, for example a wreath. The recipe is a little more demanding in terms of ingredients, but the result is worth tasting, especially if you want to snack without gaining weight. You will definitely lick your lips, even though the cake does not contain sugar.

Ingredients:

• 200 g softened fresh butter
• 250 g xylitol
• 250 g of almond flour
• 50 g ground almonds
• 3 tablespoons of vanilla flavoring
• 2 tablespoons of lemon juice
• 1-2 tablespoons of rum
• 5 eggs
• 250 g of Greek yogurt
• 1 baking powder
• 1 teaspoon guar gum
• 50 g of powdered xylitol for sprinkling

Method:

• Preheat the oven to 170°C.
• Beat softened butter with xylitol, vanilla essence, lemon juice and rum in a bowl.
• Separate the yolks from the whites.
• Mix the egg yolks into the butter mixture one by one, and beat the egg whites until stiff.
• Mix almond flour with baking powder and almonds and pour into the dough.
• Mix and add Greek yogurt, which we mix again.
• Finally, carefully mix in the egg whites.
• Grease the cake tin and pour it out.
• Pour the dough into it, level it and place it in the preheated oven.
• If necessary, we can cover the top with aluminum foil to prevent the cake from burning.
• After removing from the oven, let it rest for a while and then immediately turn it out of the mold.
• Once the cake has cooled, sprinkle it with powdered xylitol.

Yogurt dessert with berries

Berries have a very specific taste and are excellent in any pastry. When combined with yogurt, the resulting “bun” is perfectly soft, supple and juicy.

Ingredients:

• 200 g of cashew nuts
• 250 g softened fresh butter
• 50 g ground almonds
• 150 g of berries (ideally a mix, but it can also be one type)
• 160 g of light honey
• 2 teaspoons of vanilla sugar
• Pinch of salt
• 2 egg yolks
• 2 whole eggs
• 1 chemically untreated lemon
• 100 g of natural yogurt
• 2 tablespoons of whole milk
• 125 g of wholemeal flour
• 125 g of rice flour
• 2 teaspoons of baking powder

Method:

• Put the cashews in a bowl and cover with water so that they are completely submerged.
• Let them soak for about 2 hours.
• Then preheat the oven to 190°C.
• Grease the cake tin and sprinkle with ground almonds.
• Clean and rinse the berries thoroughly, then let them drain.
• Mix butter, honey, vanilla sugar and a pinch of salt in a bowl.
• Add eggs and yolks and mix again.
• We carefully wash the lemon, dry it, then grate the peel from it on a fine grater and finally cut it in half, squeeze out the juice and add everything to the butter and honey.
• Add yogurt and milk to it and mix everything.
• Mix both types of flour with ground almonds and beat the dough.
• Lastly, stir in the berries and mix once more.
• Pour the dough into the prepared form, smooth it well and place it in the preheated oven.
• Bake for 45-60 minutes until golden brown.
• After baking, remove the cake from the oven and let it cool for a while.
• Only then do we turn it out onto a wire rack and let it cool completely.
• We can add sugar, leave it as it is without anything or cover it with your favorite topping.

What is guar gum?

It is a food additive for the production of which guar beans are used. They are actually the seeds of the Cyamopsis tetragonoloba plant and look similar to beans, which makes them classified as legumes.

It is hidden in individual products as “E” with the designation E412. Although this substance is referred to as gum, it is actually a soluble fiber that resembles flour in consistency.

The greatest advantages include high thickening capabilities, which even ordinary starch cannot achieve. Guar gum is able to prolong the freshness of products.

It has the function of a binder, but also affects the color, consistency and the very characteristics of the given product/products in which it is used. As far as use is concerned, it is most suitable for gluten-free doughs. It has similar properties to gluten.

It playfully combines any ingredients and ensures that the dough does not crumble. A single pack of this gum will last us a really long time. After all, the dosage is not excessive, because 1 single teaspoon of guar gum is enough for 400 grams of flour.

It is simply mixed with it and then we proceed according to the recipe. We can use it to thicken sauces, creams, porridges, but also soups. It is even suitable for making homemade ice cream, cheese, yogurt, dressings or mayonnaise. For example, if you dare to make homemade ham, then thanks to the rubber it will have an excellent taste, perfect consistency and unbeatable color.

Yogurts and their types

Yoghurt originates from the Balkans. It is a traditional fermented product that has its own characteristic taste and properties.

Of course, the production 100 years ago differs greatly from the current one, yet the cornerstone of milk fermentation by clearly defined microorganisms remains.

It is always about two types of so-called noble microorganisms. The first is Lactobacillus bulgaricus and the second is Streptococcus thermophilus.

If we take it from a technological point of view, then two basic types of yogurt are produced – with unstirred coagulant and with stirred coagulant.

Yogurt with unmixed coagulate is fermented directly in the package in which it is delivered to the market and goes to the final consumer.

Yogurt culture is added to the milk and as a semi-finished product it is filled into prepared containers, where the yogurt matures. It has a firm, gel-like and brittle structure.

In contrast, yogurts with mixed coagulant ferment directly in the process tank. It is a newer method, whereby the finished product is filled into sales containers only after the fermentation is completed and the coagulum is mixed.

Interestingly, even though both production methods are different, the same fat and protein content remains. Every product that is labeled with the name yogurt must meet a minimum of 10 million germs per 1 gram.

So it is not true that yogurts in a glass are the only suitable ones and those in a cup are useless. The consistency does not affect the germ content. From a nutritional point of view, they are the same, but it depends on us whether we prefer thick or thin, etc.

What other yogurts are appearing on the market

• Greek yogurt – once the milk has been fermented using a yogurt culture, the whey is removed from it, which makes the solids predominate and increases the protein content. Such yogurt is very thick and has a more creamy consistency.
• Greek-type yogurt – the taste and consistency are similar to classic Greek yogurt, but the protein content is increased artificially, i.e. by adding them, not naturally.
• Skyr – a fermented milk product of the Icelandic type. It is an imitation of yogurt and has a very thick consistency. However, the difference is that the dry matter in skyr consists mainly of milk protein with a very high concentration. On the contrary, it has a minimal fat content.
• Yoghurt milks – their production is almost the same as for yoghurts with mixed coagulate. When the fermentation is complete, the coagulum is stirred into them and then various flavorings are added. However, it is of course not a classic yogurt.

Tips for the perfect cupcake

Yoghurt cake is popular mainly for its smoothness and delicate taste. Although its preparation is very simple, it pays to know a few simple tricks that can help you bake the best brownies.

• Do not use ingredients that you have just taken out of the fridge to prepare. Let the yogurt, eggs and other ingredients sit at room temperature for a while before using.
• Always sift the flour through a sieve before use.
• It pays to first mix all the dry ingredients together in one bowl, all the liquid ingredients in another, and only then combine everything into one dough.
• Always thoroughly grease the cake tin with a bow and pour it out.
• Use oil, not butter, to grease the pan.
• In addition to coarse flour, you can also use semolina, or coconut and nuts for sprinkling. The doll will thus acquire a different dimension.
• Do not open the oven unnecessarily during baking.
• You can easily tell if the cake is ready with a toothpick. If the skewer is dry after inserting it into the cake, you can remove the cake from the oven.
• Allow the cake to cool for a while before turning it out, otherwise it could collapse.
• Never tip the cake pan from a great height, it could tear.
• If you can’t turn the cake out, try placing a towel soaked in cold water over the mold for a moment.

Yogurt cake exists in many variants, in addition to the classic cocoa, vanilla or lemon, you can also enrich it with other ingredients, such as chocolate, nuts or almonds.