Creamy cake

This cake is soft, moist, and lightly sweet, with a creamy texture from the yogurt. It’s simple, fuss-free, and doesn’t require butter or oil.

Creamy Yogurt Cake (with 3 yoghurts and 2 eggs)

Ingredients

• 3 individual plain yoghurts (about 125g or 1/2 cup each, totaling 375g or 1½ cups)

• 2 large eggs

• 1 cup granulated sugar (adjust to taste)

• 1½ cups all-purpose flour

• 2 teaspoons baking powder

• 1 teaspoon vanilla extract or lemon zest (optional)

• Pinch of salt

Instructions

Step 1: Prepare the Oven and Pan

1. Preheat the oven to 350°F (175°C).

2. Grease and flour a 9-inch round or square cake pan, or line it with parchment paper.

Step 2: Mix Wet Ingredients

1. In a large mixing bowl, whisk the 3 yoghurts until smooth.

2. Add the eggs and sugar, and whisk until light and slightly frothy.

3. Stir in the vanilla extract or lemon zest if using.

Step 3: Combine Dry Ingredients

1. In a separate bowl, sift together the flour, baking powder, and salt.

2. Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula or whisk until just combined. Do not overmix.

Step 4: Pour and Bake

1. Pour the batter into the prepared cake pan and smooth the top.

2. Bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean.

3. The top should be golden and slightly springy to the touch.

Step 5: Cool and Serve

1. Let the cake cool in the pan for 10 to 15 minutes.

2. Turn it out onto a wire rack to cool completely.

3. Serve plain, dusted with powdered sugar, or with fruit or yogurt topping.

Tips

• You can use flavored yoghurts (like vanilla or lemon) for a twist.

• If the batter feels too thick, add 1 to 2 tablespoons of milk to loosen it.

• For extra creaminess, replace 1/2 cup of yoghurt with Greek yogurt.

Storage

• Store the cake in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days.

• It can be frozen for up to 1 month. Thaw at room temperature before serving.