Yogurt Cake

"Definitely NOT a health-food type cake"

yogurt cake

This yogurt cake is part of my Italian cakes collection or recipes. And it's definitely NOT the skinny-girl-low-fat-health-food-type cake you might be envisioning with the word "yogurt".

And that's especially true when you pair it up with my lemon frosting recipe . I was making this with no frosting, when one of the kids started whining about frosting. (Yes, I gave into the "whiner") And actually, he had a great idea when he mentioned the lemon frosting. ( I do hope I can be as creative when they finally grow up and move out!)

I would say this one of my easy Italian dessert recipes , but one thing holds me back. The eggs are separated. And technically the chef God's could claim that's not considered "easy". But other than that this should be a "cake walk" to make. Pun totally intended. If you are looking for easy cake recipes - click on the link in this sentence. But this recipe really isn't that tough.

Take care and choose a decent quality yogurt. Seriously. A nice rich one. No Weight Watchers. No fat free stuff. Real WHOLE MILK yogurt. Greek yogurt. Just NO garbage yogurt!

See my whole list of Italian cakes in the section below.

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Yogurt Cake

YIELD:1 - 8 x 4 loaf cake


* 2 1/4 cups of flour

* 1 cup sugar

* 1 cup GOOD quality plain yogurt (Greek, whole milk etc)

* 7 ounces unsalted butter (all but the last tablespoon in the cube)

* 5 eggs separated

* 1/2 teaspoon vanilla extract

* 2 teaspoons grated lemon zest

* 2 teaspoons baking powder

* 1/2 teaspoon baking soda


* Pre-heat oven to 350 F.

* If your yogurt is slighty runny or wet - set it in a colander to drain. Sometimes I pat the yogurt with a paper towel.

* In large bowl beat sugar and butter until creamy.

* Add egg yolks gradually - beat after each yolk.

* Stir in yogurt, lemon zest, and vanilla.

* Fold in the dry ingredients.

* Whisk the egg whites in a clean bowl (of course with clean beaters!)

* Once they are stiff fold into mixture.

* Spoon mixture into the greased 18 x 4 in loaf pan.

* Bake for . Or toothpick-clean-done.

A good frosting for this yogurt cake is my Bourbon Orange Glaze. Or a basic Lemon Frosting Recipe . OR

check out the suggestions for syrups.

Adapted from Great Tastes Baking by Bay Books

Need some non-alcholic syrup ideas?

Go crazy here. The cake isn't overpowering in flavor. Go ahead and make your own;

  • Cinnamon Lemon Syrup Place 1 cup of sugar and a cinnamon stick in 3/4 cups of cold water. Place over medium heat until the sugar dissolves. Add a bit lemon zest and 1 tablespoon of lemon juice.
  • Cinnamon Orange Syrup Place 1 cup of sugar and a cinnamon stick in 3/4 cups of cold water. Place over medium heat until the sugar dissolves. Add a bit orange zest and 1 tablespoon of orange juice.

  • What yogurt works best?

    Definitely a WHOLE milk yogurt . No sicky sweet low fat yogurt. Go for good quality. This is the reason for the yogurt. It's a yogurt cake.

    No nuts in the batter?

    I have nut-haters in my house. So - I decided that if I wanted them I would add them as garnish and part of the syrup. And that made me happy enough.

    Back to the top of the yogurt cake.

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