This easy moist yoghurt cake is the perfect dessert for any occasion. Packed with flavour and incredibly soft, this cake will become your go-to recipe for a quick and satisfying treat. Start by setting your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or a bit of oil, then sprinkle a little flour over it. This will keep the cake from sticking. Alternatively, line the pan with parchment paper.

In a large mixing bowl, combine the Greek yoghurt, sugar, and vegetable oil. Stir them together with a whisk until they’re smooth and creamy. Crack the eggs into the mixture one at a time. Beat well after each egg. This helps to trap air in the batter, making the cake light. Add the vanilla extract and mix until everything is well blended. In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and salt.

Sifting helps to get rid of any lumps and makes the flour lighter, which is crucial for a fluffy cake. Gradually add the dry ingredients to the wet mixture. Use a spatula or wooden spoon to fold the flour into the batter gently. Mix until just combined – you don’t want to overmix, as this can make the cake dense. If you’re using the lemon zest, gently fold it in now. Pour the batter into your prepared cake pan. Use a spatula to spread it evenly. Give the pan a gentle tap on the counter to release any air bubbles trapped in the batter.

Place the pan in the oven and bake for 35-40 minutes. You’ll know it’s ready when the top turns golden brown and a toothpick inserted into the centre comes out clean or with just a few crumbs. Once baked, take the cake out of the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.


  • 1 1/2 cups (355.5 ml) of plain Greek yoghurt
  • 1 cup (200 grams/ 7 oz) of granulated sugar
  • 1/2 cup (120ml) of vegetable oil
  • 3 large eggs
  • 2 teaspoons of vanilla extract
  • 1 3/4 (210 grams/ 7.4 oz) cups of all-purpose flour
  • 2 teaspoons of baking powder
  • 1/2 teaspoon of baking soda
  • 1/4 teaspoon of salt
  • Zest of 1 lemon (optional, for a citrusy kick)