This Light & Fluffy Yogurt Cloud Cake is the ultimate treat when you’re craving something sweet yet light. With its airy texture and tangy yogurt flavor, it offers a delightful melt-in-your-mouth experience. Perfect for a cozy gathering or a special occasion, this cake will quickly become one of your favorites.
Why You’ll Love This Recipe
I absolutely love this recipe because it combines the comforting flavor of yogurt with a cloud-like, fluffy texture. The yogurt adds a refreshing tang that perfectly balances the sweetness, while the cake itself remains incredibly light and moist. I can also customize it with lemon zest to add a fresh citrus twist, making it a versatile treat for any occasion. Whether served on its own, dusted with powdered sugar, or topped with fresh berries, it’s always a hit. Plus, it’s simple to make, which is a huge bonus for me when I need a quick dessert that impresses.
Ingredients
For the Cake:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3 large eggs
1 cup yogurt
1 cup granulated sugar
1/4 cup vegetable oil
1 teaspoon vanilla extract
1 tablespoon fresh lemon zest (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat your oven to 350°F (175°C) and grease a round 8-inch cake pan.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, whisk the eggs, yogurt, sugar, vegetable oil, and vanilla extract until smooth. Add lemon zest if desired.
Gradually fold the dry ingredients into the wet mixture until just combined.
Pour the batter into the prepared cake pan and smooth the top.
Bake for 30-35 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.
Let the cake cool for 10 minutes, then transfer it to a wire rack to cool completely.
Serve topped with powdered sugar or fresh berries.
Servings and Timing
Prep Time: 15 minutes
Cooking Time: 30-35 minutes
Total Time: 45-50 minutes
Servings: 8 servings
Variations
Lemon Yogurt Cake: For a citrusy punch, I like to add 1 tablespoon of fresh lemon zest to the batter. It brightens up the flavor and gives the cake a zesty aroma.
Berry Topping: I often serve the cake with fresh berries like strawberries, raspberries, or blueberries. The natural sweetness of the berries complements the tangy yogurt cake beautifully.
Gluten-Free Option: If I need a gluten-free version, I swap the all-purpose flour for a gluten-free flour blend. The cake still turns out light and fluffy!
Storage/Reheating
I usually store any leftover cake in an airtight container at room temperature for up to 2-3 days. If I have more time, I keep it in the fridge to extend its freshness for about 4-5 days. To enjoy it again, I simply bring it to room temperature, or I warm it up in the microwave for a few seconds. If I prefer it a little crispy, I’ll pop it in the oven for a few minutes.
Related Recipes:
- Blueberry Fluffy Cottage Cheese Cloud Bread
- Yogurt Chocolate Chip Cookies
- Coffee Cake Greek Yogurt Muffins
FAQs
How can I make the cake even fluffier?
To make the cake even fluffier, I recommend sifting the dry ingredients before mixing them into the wet ingredients. This helps create a lighter texture. Additionally, be careful not to overmix the batter after adding the dry ingredients, as this can make the cake dense.
Can I use Greek yogurt instead of regular yogurt?
Yes! I’ve used Greek yogurt before, and it works wonderfully. The Greek yogurt will make the cake a bit denser but still incredibly delicious. If you want to keep the light texture, you might want to use a more traditional yogurt.
What can I do if the cake is too dry?
If I find that my cake is a little dry, it might be due to overbaking or not using enough moisture. To prevent this, I always keep an eye on the cake during baking and test it with a toothpick. If it comes out clean, it’s done! Also, you could add a bit more yogurt or oil next time.
Can I freeze this cake?
Absolutely! I often freeze individual slices of cake for later enjoyment. Simply let the cake cool completely, slice it, and wrap each slice tightly in plastic wrap. Place them in a freezer bag or airtight container, and it should stay fresh for up to 3 months. To defrost, I let it thaw at room temperature.
What can I serve with this cake?
I love serving this cake with whipped cream, fresh fruit, or even a drizzle of honey for an extra touch of sweetness. It also pairs well with a hot cup of tea or coffee.
Conclusion
This Light & Fluffy Yogurt Cloud Cake is a perfect balance of sweetness and tang, with a texture that’s as light as air. Whether I’m making it for a family gathering or a casual afternoon treat, it’s always a crowd-pleaser. It’s simple, delicious, and versatile – just the way I like it!
📖 Recipe:
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Light & Fluffy Yogurt Cloud Cake
- Total Time: 45-50 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
This Light & Fluffy Yogurt Cloud Cake is a heavenly dessert that offers a delicate, airy texture with the perfect balance of sweetness and tang. Made with simple ingredients like yogurt and a hint of lemon zest, this cake is not only light and fluffy but also irresistibly delicious. Ideal for any occasion, it’s a crowd-pleaser that’s both easy to make and delightful to eat. Enjoy this refreshing yogurt cake topped with fresh berries or a dusting of powdered sugar for a perfect treat every time.
Ingredients
For the Cake:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3 large eggs
1 cup yogurt
1 cup granulated sugar
1/4 cup vegetable oil
1 teaspoon vanilla extract
1 tablespoon fresh lemon zest (optional)
Instructions
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Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
-
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
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In a large bowl, whisk the eggs, yogurt, sugar, vegetable oil, and vanilla extract until smooth. Add lemon zest if desired.
-
Gradually fold the dry ingredients into the wet mixture until just combined.
-
Pour the batter into the prepared cake pan and smooth the top.
-
Bake for 30-35 minutes or until the cake is golden and a toothpick inserted into the center comes out clean.
-
Let the cake cool for 10 minutes, then transfer it to a wire rack to cool completely.
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Serve topped with powdered sugar or fresh berries.
Notes
For a citrusy twist, add 1 tablespoon of lemon zest to the batter.
To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8 servings
- Calories: 160 kcal
