· KataCooks

Vanilla Yogurt Cake

A soft and moist Vanilla Yogurt Cake made in one bowl and finished with a simple vanilla glaze. An easy everyday cake that's perfect with tea or coffee.

This Vanilla Yogurt Cake is a soft, moist, and wonderfully simple everyday bake. Everything comes together in one bowl, making it ideal when you want a homemade cake without lots of preparation or washing up.

Greek yogurt keeps the crumb tender, while vanilla and a little lemon zest give the cake a fresh, delicate flavour. Once completely cooled, it is finished with a simple vanilla glaze for just the right amount of sweetness. It is an easy cake to enjoy with tea or coffee, serve for an afternoon treat, or make whenever you need a reliable everyday bake.

Servings: 8-10 - Prep: 15 min - Cook: 35-42 min - Total: About 1 hour + cooling

Ingredients

For the Cake

  • 200 g plain flour (1⅔ cups all-purpose flour)

  • 2 tsp baking powder

  • Pinch of salt

  • 150 g caster sugar (¾ cup granulated sugar)

  • 2 large eggs, preferably at room temperature

  • 180 g Greek yogurt (¾ cup)

  • 100 ml vegetable oil (about 7 tbsp / just under ½ cup)

  • 1 tsp vanilla extract

  • Zest of ½ lemon

For the Vanilla Glaze

  • 100 g icing sugar (about ¾ cup + 2 tbsp powdered sugar)

  • 1-2 tbsp milk

  • ½ tsp vanilla extract

Instructions

1. Prepare the oven and tin

Preheat the oven to 180°C conventional / 160°C fan / 350°F.

Grease the cake tin and line the base with baking paper. Place the prepared tin on a flat baking tray so it is easy to move in and out of the oven.

2. Combine the dry ingredients

Add the flour, baking powder, salt, and caster sugar to a large mixing bowl.

Whisk everything together thoroughly, breaking up any lumps of sugar before adding the wet ingredients.

3. Add the wet and dry ingredients

Add the eggs, Greek yogurt, vegetable oil, vanilla extract, and lemon zest directly to the bowl. Starting from the centre, whisk slowly outward until the ingredients come together into a smooth batter.

Add the flour mixture and mix until just combined. Stop mixing as soon as you can no longer see any dry flour. Avoid prolonged whisking, as overmixing can make the finished cake less tender.

4. Fill the tin

Pour the batter into the prepared cake tin. Gently level the surface with a spatula, then tap the tin once on the worktop to release any large trapped air bubbles.

5. Bake

Bake for 35-40 minutes. If your oven tends to brown unevenly, carefully rotate the cake after about 28 minutes. The cake is ready when the centre springs back lightly when touched and a skewer inserted into the middle comes out clean or with just a few fine crumbs.

6. Cool the cake

Leave the cake in the tin for 15 minutes. Run a thin knife carefully around the edge to loosen it, then turn the cake onto a wire rack. Remove the baking paper, turn the cake upright again, and allow it to cool completely before glazing.

7. Make the vanilla glaze

Place the icing sugar in a small bowl and add the vanilla extract. Add the milk gradually, starting with 1 tablespoon, and stir until smooth. Add a little more milk only if needed. The finished glaze should be thick but slowly flow from the spoon in a ribbon.

8. Glaze the cake

Spoon or drizzle the vanilla glaze over the completely cooled cake. Allow the glaze to set for approximately 15 minutes before slicing and serving.

Tips and Tricks

✅ Use room-temperature eggs and yogurt if possible so the ingredients combine more smoothly.

✅ Greek yogurt helps keep the cake moist and tender without making it heavy.

✅ Use a neutral-flavoured oil such as sunflower or vegetable oil so it does not overpower the vanilla flavour.

✅ Whisk the dry ingredients well before adding the wet ingredients to distribute the baking powder evenly.

✅ Because this is a one-bowl cake, mix gently once the wet ingredients are added. Stop as soon as the batter is smooth.

✅ Do not overmix the batter, as too much mixing can develop the gluten in the flour and make the crumb tougher.

✅ Finely grate only the yellow part of the lemon peel. Avoid the white pith underneath, which can taste bitter.

✅ The lemon zest is subtle and mainly adds freshness rather than making this a lemon-flavoured cake.

✅ Begin checking the cake at 35 minutes because baking times can vary depending on the oven and cake tin.

✅ Let the cake cool completely before adding the glaze. If the cake is still warm, the icing will melt and soak into the surface.

✅ Add the milk to the glaze gradually. A surprisingly small amount can quickly make icing too runny.

✅ For a thicker white glaze, use less milk. For a thinner drizzle, add a few extra drops.

✅ Store the cake in an airtight container for up to 3 days to keep it soft and moist.

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