Yoghurt cake is soft, moist and flavourful; the best part is it’s easy to make. The first thing you will do is preheat your oven to 350 degrees Fahrenheit and then need an 8-inch 20-centimetre springform pan. You can use a regular cake pan if you don’t have a springform pan. Butter or oil then pan then line with a parchment paper. This cake is so easy because you need no mixer, just two bowls, one for the wet and the other for the dry ingredients then you will mix them.

In a large bowl, you will need all-purpose flour then to add ground almonds, you can substitute the ground almonds with all-purpose flour. Add baking powder, baking soda, and salt then flavor your cake with lime or lemon zest. Use a wire whisk to whisk everything together. In another large bowl, you will need two large eggs and a whisk to break them up then add plain full-fat whole yoghurt, you can also use flavoured yoghurt.

This will add a little tang to your cake and your cake will be wonderfully moist. Add in flavourless oil, which can be canola oil, corn, sunflower or vegetable oil. The good part about using oil instead of butter is if you place the cake in the refrigerator, it will not harden, it will be cold but still nice and soft. For flavouring add pure vanilla extract then granulated sugar and continue to mix the batter.

Make a well to the centre of the dry ingredients, pour the wet ingredients in, and mix it all. Pour the batter into the pan and then bake between 35 and 40 minutes, the cake will rise and turn beautifully golden brown and a toothpick inserted at the centre will come out clean.

Rotate your cake pan front to back around halfway through baking time. Since everyone’s oven is a little different, start checking your cake from the 35th minute or earlier. Let your cake cool for 10 minutes once baled remove the cake from the pan. You can decorate the cake with powdered sugar then slice and enjoy.


  • 1 1/4 cups (165 grams/ 5.8Oz) all-purpose flour
  • 1/4 cup (30 grams/ 1Oz) ground almonds
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • Zest (outer skin) of one lemon (optional)
  • 2 large eggs, at room temperature
  • 1/2 cup (120 ml) flavourless oil (safflower, corn, vegetable, or canola)
  • 3/4 cup (180 ml) full-fat whole yoghurt, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup (200 grams/ 7Oz) granulated white sugar


  1. Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in the centre. Butter, or spray with a non-stick vegetable spray, an 8-inch (20 cm) springform pan. Line the bottom of the pan with parchment paper.
  2. In a large bowl, stir or whisk together the flour, ground almonds, baking powder, baking soda, salt, and lemon zest.
  3. In another bowl, stir or whisk together the eggs, oil, yoghurt, and vanilla extract. Stir in the sugar.
  4. Add the wet ingredients to the dry flour mixture. Stir until just combined. Scrape the batter into the prepared pan.
  5. Bake in preheated oven for about 40 to 45 minutes or until a toothpick inserted into the centre of the cake comes out clean.
  6. Remove from oven and place on a wire rack to cool. You can serve this cake plain or with a dollop of whipped cream, ice cream, or lightly sweetened yoghurt.