Thinking hard what to bake this weekend, am torn between baking a cake or bread. At the moment, I only have a few cups of natural yogurt in the refrigerator.

Decided to bake this Amazing Yogurt Cake that was ultra moist and a snap to make. The yogurt not only cut down the fat used but also moisten the cake.

In case you don't have plain yogurt, flavored ones work just fine. This Amazing Yogurt Cake can be customized in many ways like adding a cup of diced blueberries, raspberries, strawberries or other fruits as well.

I use canola oil for this recipe. You can use almond oil, peanut oil or any vegetable oil or even replace oil with melted butter.

Why it is called "amazing"? Simply because it uses staple ingredients from the kitchen and made without a mixer but using a whisk yet it produces a moist, tender and scrumptious treat!

Yogurt contains live cultures called probiotics, which support digestion and the absorption of essential nutrients. If you are allergic to dairy you can substitute with almond milk.


A pound cake made with yogurt instead of sour cream. I have used this recipe for a long time and its tangy, fluffy texture is just a perfect.

Serves: 8


⥲1.5 cup plain flour
⥲1 tsp baking powder
⥲¹/₂ tsp baking soda
⥲³/₄ cup plain yogurt
⥲³/₄ cup sugar
⥲2 large eggs
⥲¹/₂ cup vegetable oil/melted butter
⥲¹/₄ tsp salt
⥲¹/₂ tsp vanilla essence


Preheat oven to 170°C and grease 8 in cake pan. Whisk together plain flour, salt, baking powder, and baking soda. With a whisk, beat sugar and eggs, add oil/butter, vanilla, yogurt, and salt. Beat until well blended,

Combine egg mixture with dry ingredients, stir until no lumps remain. Spoon batter into prepared pan, bake for 45 minutes or until a skewer inserted comes out clean. Cool in pan 20 minutes, transfer onto rack to cool.
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