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Yogurt Cake

This moist yogurt cake combines simple ingredients for a delicious dessert that has been enjoyed across generations.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 290
Ingredients Method Notes

Ingredients
  

For the Yogurt Cake Base
  • 1 cup butter, room temperature Ensure butter is softened for better mixing.
  • 2 cups white sugar
  • 3 large eggs, room temperature Room temperature eggs help with mixing.
  • 1 teaspoon lemon extract Adds flavor depth.
  • 2.25 cups all-purpose flour Measured precisely for best results.
  • 0.5 teaspoon baking soda Key leavening agent.
  • 0.5 teaspoon salt Enhances flavor.
  • 1 8 ounce container lemon flavored yogurt Traditional flavor but can be substituted.

Method
 

Preparation
  1. Preheat your oven to 325°F (165°C) and prepare a 10-inch Bundt pan by greasing it thoroughly with butter and dusting with flour.
  2. In a large mixing bowl, beat the room temperature butter and sugar together with an electric mixer on medium-high speed until light and fluffy, about 5-7 minutes.
  3. Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the lemon extract with the last egg.
  4. Sift together flour, baking soda, and salt in a separate bowl.
  5. Alternately mix the dry ingredient blend and yogurt into the creamed butter mixture, starting and ending with the dry ingredients. Mix just until combined.
Baking
  1. Pour the batter into the prepared Bundt pan and spread it evenly. Bake for 60 minutes or until a toothpick inserted into the center comes out clean.
  2. Allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.

Notes

Yogurt Selection: Lemon yogurt is traditional, but feel free to use vanilla, strawberry, or plain Greek yogurt for different flavors. The cake improves in flavor after a day as the yogurt's tang mellows.