Who doesn't love a yogurt cake? This timeless recipe is a staple for kids' birthdays, school fairs, and family gatherings. As easy to make as it is to succeed with—just 5 minutes of prep and 45 minutes of baking—it's perfect for busy afternoons with grandchildren. Share the nostalgia of your own childhood while creating new memories, and delight parents with a fresh-baked treat at pickup time.
Drawing from my grandmother's perfected recipe, this cake uses the yogurt pot as your measuring cup for foolproof results. Yogurt itself has a rich history: early 20th-century pharmacies sold it for children's gut health, and post-WWII it became a household essential, inspiring countless homemade variations. Hers yields the softest, most tender crumb.
Preheat the oven to 180°C (Th. 6).
In a large bowl, empty the yogurt completely. Rinse and dry the pot to use as your measure—ensuring no sticky residue.
Add the sugar, flour, and cornstarch from the yogurt pots; whisk until smooth. Stir in the oil (deodorized sunflower, grapeseed, or classic sunflower works well).
Crack in the eggs and whisk vigorously to eliminate lumps. Mix in vanilla sugar (or zest), baking powder, and baking soda—the soda ensures extra moisture.
Customize with favorites like citrus zest, cinnamon, rum, or chocolate chips.
Butter and flour a cake pan, then pour in the batter.
Bake for 45 minutes at 180°C (Th. 6), monitoring as ovens vary. The batter rises high, so after 10-12 minutes (once a crust forms), score lengthwise with a knife to prevent overflow.
Test doneness with a knife blade or skewer—if it emerges clean, it's ready. Cool slightly, then serve with jam, honey, spreads, or custard. A hit every time!
