Description
This Light & Fluffy Yogurt Cloud Cake offers a moist and airy texture, achieved by combining yogurt and eggs with simple pantry ingredients. It’s a perfect everyday dessert that can be topped with powdered sugar or fresh berries for a delicate finish.
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
- 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 until evenly combined, then set aside.
- Combine Wet Ingredients: In a large bowl, whisk together the eggs, yogurt, granulated sugar, vegetable oil, and vanilla extract until smooth and homogenous. Add the lemon zest now if using.
- Incorporate Dry Into Wet: Gradually fold the dry flour mixture into the wet ingredients, mixing gently until just combined to keep the batter light and airy.
- Pour and Smooth Batter: Pour the batter into the prepared cake pan and smooth the surface with a spatula.
- Bake the Cake: Bake in the preheated oven for 30 to 35 minutes or until the top is golden and a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Serve: Serve the cake dusted with powdered sugar or topped with fresh berries for a fresh, inviting presentation.
Notes
- For best results, use full-fat yogurt to ensure a moist texture.
- You can substitute vegetable oil with a neutral oil like canola or light olive oil.
- Lemon zest is optional but adds a nice fresh citrus note to the cake.
- Ensure the ingredients are at room temperature for a smoother batter.
- This cake stores well covered at room temperature for up to 2 days or refrigerated for up to 4 days.
