Yoghurt cake
Picture a cake that's light, moist, and has a tangy lemon flavour with the satisfying crunch of poppy seeds. This yoghurt cake combines the creamy texture of Greek yoghurt with the bright taste of lemon to create a vibrant flavour. It's incredibly tender and refreshing, making it perfect for any time of the day, from an afternoon treat to an after-dinner snack. Topped with a spoonful of Greek yoghurt and a drizzle of honey, every slice is a delight.
Ingredients
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4
Large eggs
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240 g
Sugar
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4 tbsp
Lemon zest, finely grated + a little extra for garnish
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230 ml
Sunflower oil
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250 g
Wheat flour
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100 g
Almonds
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2 tsp
Baking powder
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½ tsp
Coarse salt
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3 tsp
Vanilla extract
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30 g
Poppy seeds
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To serve
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3 tbsp
Honey
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Instructions
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
For an extra burst of brightness, top your yoghurt cake with a simple lemon glaze. Mix two tablespoons of freshly squeezed lemon juice with about 75 g of icing sugar until smooth and pourable. Drizzle it over the cooled cake, letting it run slightly down the sides for a glossy, tangy finish. The glaze adds a fresh citrus lift that enhances this snack’s flavours and pairs perfectly with the poppy seeds’ gentle crunch.
Use plain, full-fat Greek yoghurt (10%) for this cake. It’s thick, creamy, and keeps the crumb moist and tender while adding a subtle richness that pairs beautifully with lemon zest. You can also use natural skyr as an alternative; it has a similar texture and tang but gives a slightly lighter bite. Avoid low-fat or flavoured yoghurts, as they can make the cake too sweet or affect its structure.
Patience pays off when slicing this snack. Letting your yoghurt cake cool fully in the tin helps it set and hold its shape, giving you neat, even slices instead of crumbling edges. The cooling time allows the moist crumb to firm up and the flavours to deepen. For the best results, wait until the cake feels cool to the touch before removing it from the tin then use a sharp, clean knife to slice through smoothly without tearing the tender texture.
Questions about yoghurt cake
From getting the perfect bake to experimenting with new flavours and storing leftovers the right way, here are a few quick tips to help you make the most of your yoghurt cake.
How can I tell when my yoghurt cake is perfectly baked?
First look at the colour – it should be a deep golden brown. If it starts to brown too quickly, cover it with aluminium foil. Next, press gently on the centre; it should feel firm and bounce back a bit. If it dents, it needs more time in the oven. You can also do the toothpick test: insert a toothpick into the centre and near the base. If it comes out with moist crumbs but no wet batter, your cake is ready. Begin checking at 55 minutes, especially if your oven tends to be hotter, and keep in mind that dark pans may bake the cake faster.
What flavour variations can I try with this recipe?
There are plenty of ways to make this yoghurt cake your own. For a bright citrus twist, use just lemon zest or mix it with orange or lime for extra depth. Add blueberries or raspberries for a fruity touch – just toss them in a little flour first to keep them from sinking. If you love chocolate, replace a few tablespoons of flour with cocoa powder and stir in chocolate chips. For a nutty variation, try hazelnuts, pistachios, or even toasted almonds. Swap the poppy seeds for chia or sesame seeds for a new kind of crunch. To add warmth, mix in a pinch of cinnamon or a few finely chopped fresh herbs like thyme or basil for an aromatic twist. For texture tweaks, use melted butter for a denser crumb, or whip the egg whites separately for a lighter, airier cake.
What’s the best way to store yoghurt cake?
Store the cooled cake in an airtight container at room temperature for up to two days. For longer storage, keep it in the fridge for up to five days, tightly wrapped in plastic wrap or foil to prevent it from drying out. Always bring it back to room temperature before serving for the best texture. To freeze, wrap the cake well in plastic wrap and place it in a freezer-safe bag or container. It will keep for up to three months. Thaw it overnight in the fridge or at room temperature, keeping it wrapped to avoid condensation. For maximum freshness, slice only what you need as you go.
Nutritional values
Nutritional value, per
5083 Kcal
| Fibre | - | 37.5 gram fibers |
| Protein | 5.9 | 73.4 gram |
| Fat | 55.9 | 321.4 gram |
| Carbohydrates | 38.2 | 478.1 gram |
Recommended information
Serving suggestion
What’s the best cake tin for baking yoghurt cake?
A rectangular loaf tin approximately 30 × 10 cm in size is ideal for the batter, ensuring even baking and the right rise and texture. Opt for a metal loaf tin, preferably nonstick or well-greased, because metal conducts heat well and help prevent the edges from overbaking.
Avoid using glass or ceramic as they heat more slowly and can cause uneven baking. If you do not have a 30 × 10 cm tin, a standard 23 × 13 cm loaf pan will work, though you should watch for potential overflow. You can also use two smaller loaf tins or a 20 cm round cake tin, adjusting the baking time as needed.
Three simple tips for making almond flour at home
Homemade almond flour gives your yoghurt cake a fresh, nutty flavour and a tender crumb. Follow these quick tips for the best results:
Use blanched almonds: start with almonds without skins for a finer, lighter flour. If you only have whole almonds, briefly blanch them in hot water, remove the skins, and let them dry completely before blending.
Pulse, don’t blend: use a food processor or mini chopper and pulse in short bursts. This prevents the almonds from releasing too much oil and turning into almond spread.
Sift for consistency: after blending, sift the almond flour through a fine sieve to remove any larger bits. You can return those to the processor and pulse again for an even texture.
Use up leftover yoghurt with these easy snack ideas
Got a little yoghurt left in the fridge? Turn it into something delicious with these simple snack ideas:
Fruit parfait: a refreshing layered treat of crunchy granola, sweet berry compote, creamy Greek yoghurt, and fresh fruit – simple, vibrant, and endlessly customisable.
Microwave cake: a warm, chocolatey mug cake crowned with a smooth mascarpone and Greek yoghurt cream – the perfect quick snack.
Tiramisu chia pudding: espresso-soaked chia layered with a luscious mascarpone and Greek yoghurt topping, finished with a dusting of cocoa for a decadent twist on a classic.
Why add yoghurt to cake? Here’s what it does
Adding Greek yoghurt – or similarly thick and tangy dairy products like skyr – to your cake batter does more than enhance flavour. Its natural acidity reacts with baking powder to help the cake rise beautifully, creating a light and tender crumb. The rich fat content adds moisture and keeps the cake from drying out, while its gentle tanginess balances the sweetness of sugar and honey, especially when paired with lemon zest. Thick yoghurt also gives the crumb a fine, velvety texture.
