This Easy Yogurt Cake recipe uses your favourite flavoured yogurt and olive oil to make a sensational cake! Serve plain, topped with fresh fruit or with frosting – delicious on the you bake it and even better the day after.
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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
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
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.
Beat in the eggs and the yogurt. Sift the flour into the batter and beat until you have a smooth, slightly runny batter.
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.
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!
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.
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Passion Fruit Jam
Orange Olive Oil Cake
Easy Yogurt Cake
Ingredients
For the Cake
- 120 ml (½ cup) light and mild olive oil
- 180 g (scant 1 cup) sugar
- 1 lemon , zest only
- 3 large eggs
- 250 g (1 cup) lemon yogurt or use your favourite
- 250 g (2 cups) self raising flour
- 4 tbsp Limoncello or lemon cordial to drizzle (optional)
Whipped Cream
- 250 ml (1 cup) cold cream, heavy / double
- 120 g (1 cup) icing sugar
- ½ tbsp cornflour (cornstarch)
- 1 tsp vanilla bean paste or extract
Optional toppings
- Selection of fresh berries or seasonal fruit
- Lemon curd or passion fruit jam
- mini meringues
- edible flowers
Instructions
Prepare the cake
- Preheat the oven to 180°C (350 °F). Grease and line the bottom of an 8 inch cake pan (or a springform pan).
- Pour the olive oil into a mixing bowl. Add the sugar and lemon zest and beat for a few minutes until the sugar dissolves.
- Beat in the eggs and the yogurt. Sift the flour into the batter and beat until you have a smooth, slightly runny batter.
- Sift the flour into the batter and beat until you have a smooth, slightly runny batter. Scrape the bottom and sides of the bowl to make sure there’s no under mixed batter lurking beneath!
- Pour into the prepared cake pan and tap on the counter to release any air bubbles. Bake for 40 minutes or until springy to the touch. A skewer inserted in the centre should come out clean. 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.
Decorate and serve
- 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. Keep the whipped cream chilled until needed.
- 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!
Issy says
Hi there,
I just wanted to kindly point out, that you have left the eggs out of the method. I thought i’d say, as I had just put the cake in the oven only to realise that I had forgotten to put them in.
Kind regards
Issy
Lucy Parissi says
Oh Issy I am so sorry! I must have deleted a sentence by mistake because the eggs are added in the step by step method in the post.
Issy says
Thank you very much!!
Issy