Introduction
Transform everyday ingredients into a surprisingly delightful fluffy yogurt cake! This recipe is your shortcut to homemade happiness, perfect for busy weeknights when you crave a little something sweet without the fuss. Forget complicated techniques and lengthy baking times – this recipe prioritizes speed and simplicity without compromising on flavor.
Why This Works
This recipe works because it’s unbelievably easy, uses readily available ingredients, and delivers a moist, tender cake that’s both impressive and satisfying. The secret? The yogurt! It adds incredible moisture and a subtle tang that perfectly balances the sweetness.
Key Ingredients
- 🍋 2 large lemons, zested and juiced
- 🥛 1 cup plain whole milk yogurt
- 🥚 3 large eggs
- 砂糖 1 ½ cups granulated sugar
- 🌻 1 cup vegetable oil
- 🌾 2 ½ cups all-purpose flour
- 🥄 2 teaspoons baking powder
- ½ tsp baking soda
- ¼ tsp salt
Instructions
1️⃣ Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. This is key for easy release!
2️⃣ In a large bowl, whisk together the lemon zest, yogurt, eggs, and sugar until well combined. Don’t overmix at this stage.
3️⃣ In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
4️⃣ Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; a few lumps are okay.
5️⃣ Stir in the vegetable oil and lemon juice until evenly distributed.
6️⃣ Pour the batter into the prepared pan and spread evenly.
7️⃣ Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
8️⃣ Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Handy Tips
- Room temperature eggs and yogurt will create a smoother batter and help the cake rise more evenly.
- If you don’t have lemon, you can substitute orange zest and juice for a different citrusy flavor.
- Don’t overmix the batter! Overmixing develops the gluten in the flour, resulting in a tough cake.
Heat Control
Baking at 350°F (175°C) ensures even cooking and prevents burning. Keep an eye on your cake during the last 5-10 minutes of baking, as ovens can vary. If the edges are browning too quickly, tent the cake loosely with aluminum foil.
Crunch Factor
This recipe focuses on a soft, tender crumb. For a slightly crispier top, you can broil the cake for the last minute of baking, but watch carefully to avoid burning.
Pro Kitchen Tricks
- For an extra burst of lemon flavor, add ½ teaspoon of lemon extract to the batter.
- Use a mixer to save time on combining the wet ingredients.
- To make cleanup easier, line your baking pan with parchment paper.
Storage Tips
Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Gift Packaging Ideas
Cut the cake into squares and wrap each individually in cellophane, tied with ribbon. A simple handwritten tag adds a personal touch.
Flavor Variations
🌟 Blueberry Bliss: Fold in 1 cup of fresh or frozen blueberries to the batter.
🌟 Chocolate Swirl: Melt ½ cup of semi-sweet chocolate chips and swirl it into the batter before baking.
🌟 Coconut Cream Dream: Add ½ cup of shredded coconut and ½ teaspoon of coconut extract to the batter.
🌟 Spiced Delight: Add 1 teaspoon of cinnamon and ½ teaspoon of nutmeg to the batter for a warm, spiced cake.
Troubleshooting
- Cake is dry: This could be due to overbaking. Next time, check for doneness a few minutes earlier.
- Cake sunk in the middle: This could be due to underbaking or opening the oven door too early.
- Cake is tough: This could be due to overmixing. Mix until just combined.
FAQ
- Can I use a different type of yogurt? Yes, you can use Greek yogurt, but it might result in a slightly denser cake.
- Can I make this cake ahead of time? Yes, you can bake the cake a day or two in advance.
- Can I freeze this cake? Yes, wrap the cooled cake tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
- What is the best way to frost this cake? A simple glaze made with powdered sugar and lemon juice works perfectly.
Conclusion
This Fluffy Yogurt Cake is your new go-to recipe for a quick and easy dessert that’s sure to impress. It’s perfect for busy weeknights and special occasions alike. Share your baking adventures with us – we can’t wait to see your creations! Enjoy!
5-Minute Fluffy Yogurt Cake: Busy Baker's Dream
A quick and easy fluffy yogurt cake that can be made in just 5 minutes of prep time, perfect for busy bakers.
Ingredients
- 2 cups all-purpose flour
- 1 cup plain yogurt
- 1 cup sugar
- 3 large eggs
- 1/2 cup vegetable oil
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- Powdered sugar for dusting
Instructions
- Preheat your oven to 180u00b0C (350u00b0F). Grease a 9-inch round cake pan.
- In a large mixing bowl, whisk together the yogurt, sugar, eggs, and vegetable oil until smooth.
- In a separate bowl, combine the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the vanilla extract.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Dust with powdered sugar before serving.
Tips
- For extra flavor, you can add citrus zest or a splash of your favorite extract.
- Serve with fresh fruit or whipped cream for an added treat.