Description
A light, airy, and moist Yogurt Cloud Cake made with simple pantry ingredients. Perfect for breakfast, snack, or dessert, it feels like a comforting hug with a tender crumb.
Ingredients
Scale
1 cup Plain Greek yogurt
3 Large eggs
3/4 cup Granulated sugar
1 1/2 cups All-purpose flour
2 tsp Baking powder
1 tsp Vanilla extract
1/3 cup Neutral oil (like canola)
1/4 tsp Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper
- In a large bowl, whisk together yogurt, eggs, sugar, oil, and vanilla until smooth
- In a separate bowl, whisk flour, baking powder, and salt
- Gently fold dry ingredients into wet mixture until just combined. Do not overmix
- Pour batter into prepared pan. Bake for 30-35 minutes until a toothpick inserted in center comes out clea
- Cool in pan for 10 minutes, then turn out onto a wire rack to cool completely. Dust with powdered sugar if desired
Notes
Use room temperature eggs and yogurt for a smoother batter.
Gently fold flour to avoid overmixing and a dense cake.
Measure flour correctly by spooning into cup and leveling off.
Store in airtight container at room temperature for 2 days or refrigerate for up to 5 days.
Freeze wrapped tightly for up to 3 months.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210 kcal
- Sugar: 18 g
- Sodium: 180 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 0.5 g
- Protein: 6 g
- Cholesterol: 70 mg
Keywords: yogurt cake, cloud cake, easy cake, moist cake