Simple and Delicious Cake

This hearty 3-ingredient yogurt cake has transformed my weeknight dessert game with its simplicity and versatile flavor. Using just eggs, Greek yogurt, and flour, this forgiving recipe delivers a moist, tender cake that tastes far more complex than its ingredient list suggests.

I discovered this recipe during a pandemic pantry challenge when butter was nowhere to be found. Now it has become my go-to emergency dessert when unexpected guests arrive or when my sweet tooth demands satisfaction without a grocery store run.

Ingredients

• 3 large eggs: At room temperature for proper rising and structure
• 150g Greek yogurt: Bringing moisture and subtle tanginess to balance the sweetness
• 150g all-purpose flour: Providing the perfect structure without becoming dense
• 100g granulated sugar: Adjust depending on your sweetness preference
• 1 tsp vanilla extract: Optional but adds wonderful aromatic depth
• 1/2 tsp baking powder: Optional for extra lift in the final cake
• Pinch of salt: Essential for enhancing the overall flavor profile
• Optional additions: Lemon zest, cinnamon, chocolate chips, or berries for customization

Step-by-Step Instructions

Preheat and Prepare:

Heat your oven to 350°F and prepare your pan with grease and parchment paper. The parchment ensures your cake releases cleanly every time which is particularly important with this delicate crumb structure.

Mix Wet Ingredients:

Whisk eggs and sugar together until they become noticeably lighter in color and slightly foamy. This incorporates crucial air bubbles that help your cake rise properly. Add yogurt and vanilla extract, stirring until completely smooth with no yogurt lumps remaining.

Incorporate Dry Ingredients:

Sift flour, baking powder, and salt directly over your wet mixture to prevent lumps and ensure even distribution. Use a gentle folding motion with a spatula, cutting through the center and sweeping around the sides until just combined. Stop mixing as soon as the last flour streaks disappear to maintain tenderness.

Add Flavor Boosters:

This is where you can make the cake your own. Gently fold in any chosen additions, being careful not to deflate the air bubbles you've worked to incorporate. Berries should be tossed lightly in flour first to prevent sinking.

Bake to Perfection:

Pour batter into your prepared pan and smooth the top gently. Bake for 30 to 35 minutes, watching carefully toward the end. The cake is done when it springs back lightly when touched and a toothpick inserted comes out clean or with a few moist crumbs.

Cool and Serve:

Allow the cake to set in the pan for exactly 10 minutes before removing. This resting period allows the structure to firm up just enough for safe transfer to a cooling rack where it should cool completely before slicing.

The Greek yogurt is truly the secret weapon in this recipe. I once accidentally used regular yogurt and the difference was noticeable. The Greek variety provides a protein structure that creates that perfect dense yet tender crumb. My grandmother always said a good cake should stand on its own without frosting and this one certainly does.

Storage Solutions

This yogurt cake maintains its quality remarkably well compared to butter-based cakes. Store it at room temperature in an airtight container for up to two days without any noticeable drying. For longer storage, place in the refrigerator where it will stay fresh for up to a week, though the texture becomes slightly denser when chilled. I recommend bringing refrigerated slices to room temperature before serving to revive the original texture.

Ingredient Swaps

When necessity demands flexibility, this recipe delivers. The all-purpose flour can be substituted with whole wheat pastry flour for a nuttier flavor and added nutritional value, though expect a slightly denser result. Greek yogurt variations like vanilla or honey flavored work beautifully, reducing the need for added sugar. For a dairy-free version, coconut yogurt creates a surprisingly good alternative, though the cake will have a slightly different flavor profile and somewhat denser texture.

Serving Suggestions

While delicious on its own, this yogurt cake shines as part of a more elaborate presentation. For breakfast, serve warm slices with fresh berries and a drizzle of honey. As a dessert, try topping with macerated strawberries and lightly sweetened whipped cream. For afternoon tea, a simple dusting of powdered sugar is all it needs. During autumn, I love serving it with warm spiced apple compote and a scoop of vanilla ice cream for an elevated comfort dessert.

Cultural Context

This type of simple yogurt cake has roots in Mediterranean baking traditions where ingredients are minimal but quality matters tremendously. Similar versions appear in French farmhouse cooking, typically measured by yogurt containers rather than scales. The Greek influence comes through in the use of tangy strained yogurt which adds both flavor complexity and protein structure. These cakes traditionally served as everyday treats rather than special occasion desserts highlight the beauty of simple quality ingredients combined thoughtfully.

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Enjoy this simple yet impressive dessert that proves less is sometimes more.

Frequently Asked Questions

→ Can I use flavored Greek yogurt?

Yes, flavored Greek yogurt like vanilla can add extra depth of flavor to the cake. Avoid overly sweet varieties.

→ What can I use as a substitute for flour in this cake?

You can use a gluten-free flour blend for a gluten-free option. Ensure it’s a direct substitute for all-purpose flour.

→ Can I reduce the sugar in this cake?

Yes, adjust the sugar to your taste. The sweetness can also balance with toppings like honey or jam.

→ What pan works best for this cake?

A greased loaf pan or round cake pan works perfectly. Ensure it’s lined with parchment paper for easy removal.

→ How can I tell when the cake is done baking?

Test by inserting a toothpick into the center. It should come out clean or with a few moist crumbs.

→ How should I store leftover cake?

Store it in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.