Yogurt Cake
Delicious, simple, and very aromatic for the whole family! Yogurt Cake has an interesting composition and a distinct lemon flavor. It can become a favorite in your cookbook. Very easy to make - even beginners succeed on the first try!
Updated : 26 September, 2025
Easy
About 30 min.
Ingredients
200 grams
Wheat flour
200 grams
Yogurt
150 grams
Sugar
100 milliliters
Vegetable oil
3
Eggs
2 tablespoon
Lemon zest
2 teaspoon
Baking powder
1 grams
Salt
Syrup
50 milliliters
Lemon juice
50 grams
Sugar
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Use all-purpose flour. Prefer neutral refined oil (sunflower recommended). Eggs should be large and fresh. Yogurt should be natural, thick, not drinkable. Preheat oven to 350°F (180°C).
Step 2
Beat eggs with sugar using a mixer until fluffy, increasing in volume 3-4 times. Check consistency periodically - it shouldn’t be too airy.
Step 3
Add room temperature yogurt and oil, beat again until uniform. Mixture will thin - this is normal. For stronger lemon flavor, use lemon-flavored Greek yogurt.
Step 4
Sift flour with baking powder and salt. Add in parts, mixing until smooth each time. Adjust flour based on batter consistency. Batter should be thick but pourable.
Step 5
Fold in lemon zest using a mixer or spatula.
Step 6
Grease a cake pan (mine 21×11 cm, round pan 18 cm works). Pour batter and smooth. Rotate pan to remove large air bubbles. Bake at 350°F (180°C) for 45-50 min until a toothpick comes out dry.
Step 7
While baking, prepare syrup.
Step 8
In a saucepan, combine lemon juice and sugar. Heat over low flame until sugar dissolves and simmer 2 minutes.
Step 9
Poke the baked cake with a toothpick deeply.
Step 10
Brush lemon-sugar syrup over cake to soak it inside. Let cake cool in pan.
Step 11
Transfer cooled cake to a plate, slice, and serve. Enjoy!