3-Ingredient Yogurt Cake

This 3-Ingredient Yogurt Cake is a simple, quick, and light dessert that’s perfect for any occasion. With just yogurt, eggs, and a little flour, you can create a soft and fluffy cake that’s naturally creamy and slightly tangy. It’s an excellent base for toppings like fruit, powdered sugar, or whipped cream.

Preparation Time

  • Prep Time: 10 minutes
  • Cook Time: 30–35 minutes
  • Total Time: 45 minutes
  • Servings: 6–8

Ingredients

  • Plain or Greek Yogurt: 2 cups (500 g)
  • Eggs: 4 large, separated
  • Flour (All-Purpose or Self-Rising): 1/2 cup (65 g)

Optional Additions (For Extra Flavor):

  • 1 teaspoon vanilla extract
  • 2–3 tablespoons sugar or honey (for sweetness)
  • Zest of 1 lemon (for a citrusy touch)

Directions

  1. Prepare the Oven and Pan:
    • Preheat your oven to 180°C (350°F).
    • Grease and line a 7- or 8-inch round cake pan with parchment paper.
  2. Separate the Eggs:
    • Separate the egg whites and yolks into two clean bowls.
  3. Whisk the Egg Whites:
    • Using a hand mixer or whisk, beat the egg whites until they form stiff peaks.
  4. Mix the Egg Yolks and Yogurt:
    • In the bowl with the egg yolks, add the yogurt and whisk until smooth.
    • If using optional sweeteners, vanilla, or zest, add them now.
  5. Incorporate the Flour:
    • Sift the flour into the yogurt mixture and whisk gently until no lumps remain.
  6. Fold in the Egg Whites:
    • Gradually fold the whipped egg whites into the yogurt mixture using a spatula.
    • Be gentle to keep the batter light and airy.
  7. Bake the Cake:
    • Pour the batter into the prepared pan and smooth the top with a spatula.
    • Bake in the preheated oven for 30–35 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean.
  8. Cool and Serve:
    • Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
    • Dust with powdered sugar or serve with fresh fruit, if desired.

Serving Suggestions

  1. Top with fresh berries and a dollop of whipped cream.
  2. Dust with powdered sugar or cocoa powder for a simple finish.
  3. Serve with a drizzle of honey or maple syrup.
  4. Pair with a scoop of ice cream for a decadent treat.
  5. Enjoy plain with a cup of tea or coffee.

Cooking Tips

  1. Ensure the egg whites are beaten to stiff peaks for a fluffy texture.
  2. Use full-fat yogurt for the best flavor and consistency.
  3. To prevent sinking, avoid overmixing the batter when folding in the egg whites.
  4. If the top browns too quickly, cover loosely with aluminum foil during the last 10 minutes of baking.
  5. For a gluten-free option, substitute the flour with almond flour or a gluten-free flour blend.

Nutritional Benefits

  • Yogurt: Rich in protein, calcium, and probiotics.
  • Eggs: Provide high-quality protein and essential vitamins.

Dietary Information

  • Gluten-free if using a gluten-free flour substitute.
  • Can be made refined sugar-free by omitting optional sweeteners.

Nutritional Facts (Per Serving, Approx.):

  • Calories: 130
  • Protein: 6g
  • Carbohydrates: 10g
  • Fat: 7g
  • Fiber: 0g

Storage

Why You’ll Love This Recipe

  • Requires only 3 basic ingredients.
  • Quick and easy to prepare.
  • Light, creamy, and perfect as a dessert or snack.
  • Customizable with your favorite flavors or toppings.

Conclusion
This 3-Ingredient Yogurt Cake is a testament to how simple ingredients can create a delightful treat. With minimal effort and maximum flavor, it’s a go-to recipe for when you want a light, homemade dessert. Give it a try and enjoy the creamy goodness!

Frequently Asked Questions

  1. Can I use flavored yogurt?
    Yes, but keep in mind that it may alter the sweetness and flavor of the cake.
  2. Can I make this dairy-free?
    Substitute the yogurt with a plant-based alternative like coconut or almond yogurt.
  3. What’s the best flour to use?
    All-purpose or self-rising flour works best, but almond flour can be used for a gluten-free version.
  4. Can I add other flavors?
    Yes, try adding cinnamon, nutmeg, or a splash of almond extract.
  5. How do I prevent the cake from deflating?
    Be gentle when folding in the egg whites and avoid opening the oven door during baking.
  6. Can I use whole eggs without separating?
    Separating the eggs gives the cake its light texture, but you can whisk whole eggs if you prefer a denser cake.
  7. What can I use instead of powdered sugar for topping?
    Use cocoa powder, desiccated coconut, or a drizzle of honey.
  8. Can I double the recipe?
    Yes, but use a larger pan and adjust the baking time accordingly.
  9. How do I know when the cake is done?
    A toothpick inserted in the center should come out clean, and the top should be golden brown.
  10. Can I make cupcakes with this recipe?
    Absolutely! Divide the batter into cupcake liners and bake for 15–20 minutes.