Description
This Light & Fluffy Yogurt Cloud Cake is a moist and airy dessert made with simple ingredients like yogurt, eggs, and flour. Its tender crumb, enhanced by subtle lemon zest and vanilla, makes it perfect for a delightful snack or a light finish to any meal. Easy to prepare and bake, this cake offers a balanced sweetness and a soft texture that melts in your mouth.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 3 large eggs
- 1 cup yogurt (plain, whole or low-fat)
- 1 cup granulated sugar
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon zest (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside.
- Combine Wet Ingredients: In a large bowl, whisk the eggs, yogurt, granulated sugar, vegetable oil, and vanilla extract until smooth and well blended. If you like, add fresh lemon zest for extra flavor.
- Fold Dry into Wet: Gradually fold the dry flour mixture into the wet ingredients just until combined, being careful not to overmix to maintain the cake’s fluffy texture.
- Pour Batter and Smooth: Pour the batter into the greased cake pan and smooth the top evenly with a spatula.
- Bake the Cake: Bake in the preheated oven for 30 to 35 minutes or until the cake turns golden and a toothpick inserted in the center comes out clean.
- Cool the Cake: Let the cake cool in the pan for about 10 minutes, then transfer it onto a wire rack to cool completely to avoid sogginess.
- Serve: Serve the cake as is, or topped with powdered sugar or fresh berries for an added touch of sweetness and visual appeal.
Notes
- Ensure not to overmix the batter to keep the cake light and fluffy.
- You can substitute plain yogurt with Greek yogurt for a tangier flavor, but it may affect texture slightly.
- Adding lemon zest is optional but recommended for a fresh citrus twist.
- For a dairy-free version, use plant-based yogurt and oil alternatives, but note that texture may vary.
- Storage: Keep the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
