Prep Time 35 Min
Cook Time 40 Min
Servings5 servings People
Calories250 kcal
I always enjoy making a simple yogurt cake when I want something quick and satisfying. This sponge yogurt cake is light and airy, perfect for an afternoon treat or dessert after dinner. Yogurt keeps the cake moist and adds a lovely tang that pairs beautifully with coffee or tea. I remember the first time I made it, I forgot to set the timer and ended up with a slightly over-browned bottom, but it still turned out delicious. My family loved it, and now it’s a regular in our dessert rotation.
Ingredients
- 3 large eggs
- 1 tablespoon yogurt
- 3/4 cup sugar
- 1 pinch vanilla extract
- 1/2 cup vegetable oil
- 1 1/2 cups all-purpose flour, sifted
- 1 teaspoon baking powder
- 1 pinch salt
- 1 teaspoon white vinegar
- 2 tablespoons soft butter for greasing
Instructions
- In a large bowl, combine the eggs, yogurt, sugar, vanilla, and vegetable oil.
- Whisk the ingredients together until well blended.
- Add in the sifted flour, baking powder, and salt to the egg mixture.
- Mix everything until a smooth batter forms.
- Stir in the white vinegar and mix until combined.
- Grease a cake pan with the soft butter and lightly dust it with flour, then pour the batter into the pan.
- Bake in a preheated oven at 350°F for about 40 minutes, or until the cake is cooked through.
- Remove the cake from the oven and let it cool completely before slicing and serving.
Why You’ll Love This Recipe
- It’s incredibly easy to make with everyday ingredients.
- The texture is fluffy and tender; perfect for a light dessert.
- Great for serving at casual gatherings; it pairs well with coffee or tea.
Chef’s Tips for Perfection
- Make sure ingredients are at room temperature for better mixing.
- Avoid overmixing once the flour is added; this keeps the cake light.
- You can substitute the yogurt with applesauce for a different flavor.
Storage and Reheating
Store any leftovers in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it, but I find that it tastes best when fresh. Just pop it in the microwave for a few seconds if you’d like to enjoy it warm.
Nutritional Notes
This cake is quite light, at about 250 calories per slice. It provides a nice treat without being overly heavy, making it a satisfying choice for an afternoon snack or dessert.
