Name: Easy Yogurt Cake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 12
Ingredients: ½ cup (120ml) light and mild olive oil; scant 1 cup (180g) sugar; 1 lemon (, zest only); 3 large eggs; 1 cup (250g) lemon yogurt (or use your favorite); 2 cups (250g) self-rising flour ((= self-raising flour)); 4 tbsp Limoncello or lemon cordial (to drizzle (optional)); 1 cup (250ml) cold cream, heavy / double; 1 cup (120g) powdered sugar ((= icing sugar)); ½ tbsp cornstarch ((= cornflour)); 1 tsp vanilla bean paste or extract; Selection of fresh berries or seasonal fruit; Lemon curd or passion fruit jam; mini meringues; edible flowers

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I love easy cake recipes, as you know. This Yogurt Cake is currently top of my list – it is just so darned tasty, versatile and, yes, ridiculously easy.

You can use plain yogurt (or yoghurt – never know which spelling to go for), fat free yogurt or flavoured yogurt – each variation will give a unique twist to the recipe.

Why not add fruit in the batter, such as blueberries, swirl some Nutella into the batter – get creative with it!

My absolute favourite version uses lemon yogurt, such as Yeo Valley Lemon Curd Yogurt, and added lemon zest. I also brushed some Limoncello over the cake – so amazingly delicious!

Yogurt Cake Ingredients

Yogurt – my preference is lemon yogurt but you can use any flavour, or plain.
Light Olive oil – such as Filippo Berrio Light and Mild is great for baking. Do not use extra virgin or expensive olive oil as the flavour will be too strong.
Self raising flour – or all purpose flour with added baking powder.
Sugar – caster or granulated
Eggs
Lemon zest or vanilla extract
Limoncello or lemon cordial (optional) to drizzle over the cake

To Serve / Decorate

Whipped cream
Fresh fruit – whatever is in season!
Fruit compote or preserves
Passion fruit jam

How to Make Yogurt Cake

↓ For the full ingredients and detailed method, jump to the recipe card.

Make the cake. Pour the olive oil into a mixing bowl. Add the sugar and lemon zest and beat for a few minutes until the sugar dissolves.

olive oil, sugar and lemon zest in a mixing bowl

Beat in the eggs and the yogurt. Sift the flour into the batter and beat until you have a smooth, slightly runny batter.

beating yogurt cake batter in a mixing bowl with an electric hand mixer

Pour into the prepared cake pan and bake for 40 minutes or until springy to the touch. A skewer inserted in the centre should come out clean.

Yogurt cake batter in springform cake pan

Cool in the tin for 10 minutes and turn out onto a wire rack to cool. Drizzle with the Limoncello, if using, so that it sinks into the cake. Sift some icing sugar and serve plain or decorate (see below).

Make It Super Special!

Whisk the cream, icing sugar, cornflour and vanilla on medium-low speed until you have peaks. Be watchful not to beat for too long or the cream can separate. Spread over the top of the cake (make sure it has completely cooled down).

Drizzle with lemon curd or passion fruit jam or add a medley of fresh berries such as strawberries, raspberries and blueberries. Serve and enjoy!

Yogurt Cake topped with cream and berries on a cake stand

Storing and Freezing Yogurt Cake

This cake will last for several days in a covered container at room temperature, but you may need to keep it chilled if you add any toppings.

You can also freeze the (plain) cake whole or in individual slices for up to three months. Thaw overnight in the fridge before serving.

HAVE YOU MADE MY EASY YOGURT CAKE RECIPE? Please leave a rating, post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #Nusde and make my day!