Description
This Light & Fluffy Yogurt Cloud Cake is a moist and airy dessert perfect for any occasion. Made with simple ingredients like yogurt, eggs, and flour, it offers a tender crumb with a hint of lemon zest for a bright, fresh flavor. The cake is easy to prepare and bakes to a golden perfection, making it a delightful treat to enjoy with powdered sugar or fresh berries on top.
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 to evenly distribute the leavening agent and salt.
- Combine Wet Ingredients: In a large bowl, whisk together the eggs, yogurt, granulated sugar, vegetable oil, and vanilla extract until the mixture is smooth and homogenous. Add the fresh lemon zest if you want a citrusy brightness to the cake.
- Fold Dry into Wet: Gradually add the dry ingredients to the wet ingredients, gently folding them together until just combined to avoid overmixing and maintain cake fluffiness.
- Pour Batter: Pour the batter into the prepared cake pan and smooth out the top with a spatula for even baking.
- Bake: Bake for 30-35 minutes or until the cake is golden on top and a toothpick inserted into the center comes out clean, indicating it’s fully cooked.
- Cool: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely to room temperature.
- Serve: Serve the cake topped with powdered sugar or fresh berries for an elegant finish and added flavor contrast.
Notes
- Ensure not to overmix the batter to keep the cake light and fluffy.
- Using full-fat yogurt will enhance moistness and texture.
- Lemon zest is optional but recommended for a fresh flavor note.
- You can substitute vegetable oil with melted coconut oil for a subtle flavor twist.
- Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.
- For a dairy-free version, substitute yogurt with a plant-based alternative.
