Creamy Yogurt Cake with 3 Yoghurts and 2 Eggs: A Light and Fluffy Treat

🥄 Why You’ll Love This Yogurt Cake

• ✅ Uses only a few ingredients—3 yogurts, 2 eggs, no butter

• ✅ Comes out super soft, moist, and tangy

• ✅ Ideal for breakfast, dessert, or snack time

• ✅ Easy to customize (citrus, berries, chocolate, or honey)

🧾 Ingredients You’ll Need

This recipe is all about simplicity. You probably have everything in your kitchen already!

Basic Ingredients:

• 3 small cups of plain yogurt (about 375g or 1½ cups)

• 2 large eggs

• 1 cup granulated sugar

• ½ cup vegetable oil (or light olive oil)

• 2 cups all-purpose flour

• 2 tsp baking powder

• 1 tsp vanilla extract

• Pinch of salt

• Optional: Zest of 1 lemon or orange for brightness

💡 Want it sweeter? Drizzle with honey or dust with powdered sugar.

👩‍🍳 Step-by-Step Instructions

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round or loaf pan, or line it with parchment paper.

Step 2: Mix the Wet Ingredients

In a large bowl, whisk together the yogurt, eggs, sugar, oil, and vanilla extract until smooth and creamy.

The yogurt gives the batter richness and a slight tang—don’t skip it!

Step 3: Add the Dry Ingredients

Sift in the flour, baking powder, and salt. Gently fold with a spatula until no streaks remain. Be careful not to overmix.

Step 4: Bake It!

Pour the batter into your prepared pan and smooth the top.

Bake for 35–40 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.

Let it cool for at least 10 minutes before removing from the pan.

🧈 Optional Add-Ins & Flavor Twists

Want to get creative? Try these variations:

🍋 Citrus Boost:

Add lemon or orange zest and a drizzle of citrus glaze.

🍓 Fruity Twist:

Fold in fresh berries (like blueberries or chopped strawberries) into the batter.

🍫 Chocolate Yogurt Cake:

Add ½ cup of mini chocolate chips or swirl in 2 tablespoons of Nutella before baking.

🍯 Honey & Greek Style:

Use Greek yogurt + honey and top with chopped pistachios or almonds.

🥣 Serving Suggestions

This yogurt cake is delicious on its own, but even better when:

• Topped with a dollop of whipped cream

• Served with Greek yogurt and honey

• Paired with fresh fruit or berry compote

• Lightly dusted with powdered sugar

🧊 Storage & Make-Ahead Tips

• Room Temperature: Store in an airtight container for up to 3 days

• Refrigerator: Keeps for up to a week—best served slightly warmed

• Freezer: Freeze slices for up to 2 months (wrap tightly in plastic)

💡 Yogurt Cake FAQs

Q: Can I use flavored yogurt?
A: Absolutely! Strawberry, lemon, or vanilla yogurt can add extra flavor—just reduce the sugar slightly.

Q: Can I make it gluten-free?
A: Yes, just use a 1:1 gluten-free flour blend.

Q: Can I turn this into cupcakes or muffins?
A: Totally. Fill cupcake liners ¾ full and bake for 20–25 minutes.

📊 Nutrition (Per Slice – Approx.)

• Calories: 220

• Carbs: 28g

• Fat: 9g

• Sugar: 14g

• Protein: 5g

✨ Why Yogurt Makes Cakes Better

Yogurt is a game-changer in baking:

• Adds moisture without heaviness

• Makes the cake fluffy yet dense in a good way

• Adds a tangy depth of flavor

• Naturally lowers the need for extra fats

🧠 Final Thoughts

This Creamy Yogurt Cake with 3 Yoghurts & 2 Eggs is the kind of recipe you’ll come back to again and again. It's ridiculously easy, endlessly versatile, and always turns out just right.

Whether you dress it up for guests or enjoy it with your morning coffee, this cake brings together simplicity, flavor, and that homemade charm we all crave.