Yogurt Cake



Yogurt Cake

The yogurt cake is one of the most beloved sweets for its delicate taste and ease of preparation. Perfect for using up leftover yogurt jars in the fridge, it can be enriched with chocolate, bananas, apples, blackberries and even carrots... but today we present the classic version, excellent on its own or enriched with fresh fruit, jam, or soft whipped cream. To make it, we chose to use Greek yogurt, which differs from normal yogurt both in taste and consistency. Much thicker and creamier and with a rich and less sour flavor, it is ideal for cooking and especially in pastry. Prepare this yogurt cake to sweeten the snack time of both adults and children!

Try also these delicious variations:

  • Cold yogurt cake
  • Butter-free yogurt cake
  • Yogurt bundt cake
  • Yogurt cake with chocolate chips
  • Yogurt cake with strawberries and almonds
For a 9.5 inch pan
Greek yogurt 11.3 oz (320 g) - at room temperature
Eggs 1 lb (220 g) - approximately 4 medium
Butter 5.3 oz (150 g) - at room temperature
Sugar 1 cup (200 g)
Flour 00 2 cups (250 g)
Cornstarch 2.8 oz (80 g)
Lemon peel 1
Fine salt 1 pinch
Powdered yeast for sweets 0.6 oz (16 g) - (1 packet)

How to prepare Yogurt Cake

To prepare the yogurt cake, cut the butter into cubes and let it soften. Then pour it into the bowl of a stand mixer fitted with a whisk along with the sugar 1 and start working it 2 for at least 10 minutes. Once you have obtained a creamy and well-whipped mixture, add the eggs one at a time 3, waiting for the previous one to be completely absorbed before adding the next.

Once all the eggs are incorporated, add the yogurt 4 and the pinch of salt, still with the whisk running. Grate the zest of an untreated lemon directly into the mixture 5 and mix gently with a spatula 6.

Combine the flour with the cornstarch and the baking powder in a bowl then sift them and add them little by little to the mixture 7. Mix well and gently with a spatula making a rotating motion from the bottom up so as not to deflate the mixture. Butter and flour 8 a 9.5 inch diameter cake pan, then pour the obtained mixture into it 9.

Level the surface with a spatula 10, do not tap the pan to distribute the dough otherwise the whipped mixture may deflate. Bake in a preheated static oven at 350°F for about 50 minutes (if using a convection oven, bake at 300°F for 40 minutes). To test the proper cooking of the cake always do the toothpick test. Once cooked, remove the cake from the oven 11 and once it has cooled down, remove it from the mold and let it cool completely on a wire rack 12. Your yogurt cake is ready to be enjoyed!

How to store

Store your yogurt cake for a maximum of 2-3 days under a glass dome. You can freeze it after cooking.


Try flavoring your yogurt cake with the zest of an orange instead of lemon. To enrich the cake, add pieces of fruit (cherries, peaches, apricots or blueberries) or delicious chocolate chips. Alternatively to Greek yogurt, you can use a whole creamy white yogurt or fruit yogurt.

Discover also our yogurt cake with strawberries and almonds!

Answers and Questions
  • Can the cornstarch be omitted?

    Starch is added to make the dough lighter, and it can be replaced with the same amount of potato starch. Alternatively, you can use only flour, but in this latter case, the cake will turn out less fluffy.

  • Can butter be replaced with vegetable oil?

    Yes, it's preferable to first beat the eggs with the sugar and then add the oil and the rest of the ingredients.

  • What flavors can be used besides lemon?

    Orange zest or other citrus fruits, or the seeds from a vanilla bean.

  • How to prevent fruit or chocolate pieces from sinking to the bottom during baking?

    Add them to the batter already poured into the pan, just before baking.