Imagine waking up to the scent of a soft, tender cake that’s lightly sweetened and packed with protein from eggs and yogurt. This Light and Fluffy Yogurt Breakfast Cake is just that—a simple, wholesome cake perfect for a morning treat, an afternoon snack, or even a quick dessert. With minimal ingredients and no fancy equipment required, this recipe transforms pantry staples into a moist, tender cake that pairs beautifully with coffee, tea, or fresh fruit.
Cooking Time
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Preparation: 15 minutes
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Baking: 35–40 minutes
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Cooling: 10 minutes
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Total: 1 hour
Ingredients
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3 large eggs
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160 g granulated sugar (about ¾ cup + 2 TBSP)
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1 tsp pure vanilla extract
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120 ml neutral-flavored oil (such as canola or sunflower)
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150 g plain yogurt (5.3 oz)
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Pinch of salt
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280 g all-purpose flour (about 2¼ cups)
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16 g (approximately 1½ TBSP) baking powder
Step-by-Step Cooking Directions
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Preheat & Prep
Preheat your oven to 180 °C (350 °F). Grease and flour a 20 cm (8 in) round cake pan, or line it with parchment paper. -
Beat Eggs & Sugar
In a large bowl, combine 3 eggs and 160 g sugar. Using an electric mixer, beat on medium-high for 3–4 minutes until pale and fluffy. The volume should nearly double—this aeration is key for light texture. -
Add Oil, Yogurt & Vanilla
Reduce mixer speed to low. Slowly drizzle in 120 ml oil, then add 150 g yogurt and 1 tsp vanilla extract. Mix until just combined, scraping down the bowl to incorporate any streaks. -
Incorporate Dry Ingredients
In a separate bowl, whisk together 280 g flour, 16 g baking powder, and a pinch of salt. With the mixer on low, gradually add the flour mixture to the wet ingredients in three additions. Mix until no dry flour remains, taking care not to overmix. -
Bake
Pour batter into prepared pan and smooth the top. Bake in preheated oven for 35–40 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden. -
Cool & Serve
Let cake cool in pan for 10 minutes, then transfer to a wire rack. Slice and enjoy warm or at room temperature.
Nutritional Information
Per slice (assuming 8 slices):
Calories: 260 kcal • Protein: 5 g • Carbohydrates: 38 g • Fat: 10 g • Fiber: 1 g • Sugar: 18 g
The Origins and Popularity of the Recipe
Yogurt-based cakes have long been a staple in European and Middle Eastern home baking. The addition of yogurt yields extra moisture and a gentle tang that balances sugar. Over recent years, breakfast cakes—moist loaves or round cakes meant to be paired with morning coffee—have surged in popularity among home bakers and café menus for their convenience and comfort-factor.
Reasons Why You’ll Love the Recipe
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Simplicity: No elaborate techniques—just whisk, fold, bake.
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Versatility: Swap plain yogurt for flavored, add fruit or nuts.
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Moisture: Yogurt keeps crumb tender, never dry.
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Speed: Ready from pantry to plate in about an hour.
Health Benefits
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Protein & Probiotics: Yogurt provides protein and beneficial cultures.
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Lower Fat: Using oil instead of butter lightens the cake.
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Balanced Sweetness: Moderate sugar complements the subtle tang of yogurt.
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Portion Control: An 8-slice cake gives manageable servings.
Serving Suggestions
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Dust with powdered sugar or drizzle with honey.
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Top with fresh berries or sliced stone fruit.
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Serve alongside a dollop of Greek yogurt and jam.
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Pair with herbal tea or a cappuccino for breakfast.
Common Mistakes to Avoid
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Underbeating Eggs: Insufficient aeration yields dense cake.
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Overmixing Batter: Leads to tough crumb; fold until just combined.
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Incorrect Oven Temperature: Use an oven thermometer for accuracy.
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Skipping Rest: Allow cake to cool slightly for clean slicing.
Pairing Recommendations
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Coffee: Medium roast with nutty notes.
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Tea: Earl Grey or chamomile.
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Cold Beverage: Fresh-squeezed orange juice.
Cooking Tips
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Use room-temperature eggs for better volume.
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Spoon-and-level flour for accurate measurement.
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If topping with fruit, press lightly into batter before baking.
Similar Recipes to Try
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Lemon Yogurt Loaf Cake
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Strawberry Greek Yogurt Muffins
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Almond & Yogurt Breakfast Bread
Variations to Try
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Citrus Zest: Add lemon or orange zest to batter.
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Chocolate Swirl: Fold in 50 g melted dark chocolate.
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Spice: Stir in 1 tsp cinnamon or ginger for warmth.
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Gluten-Free: Substitute with 1:1 gluten-free flour blend.
Ingredient Spotlight
Yogurt: Its acidity tenderizes gluten and adds moisture, creating a fine, melt-in-your-mouth crumb. Plain yogurt also introduces probiotics.
Conclusion
This Light and Fluffy Yogurt Breakfast Cake delivers simplicity and satisfaction in one golden-baked round. Whether you’re easing into a busy morning or craving a quick afternoon pick-me-up, it’s a reliable, crowd-pleasing treat built on humble pantry staples.
10 Comprehensive FAQ Section
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Can I use Greek yogurt?
Yes; reduce oil by 1 TBSP as Greek yogurt is thicker. -
How do I store leftovers?
Keep covered at room temperature for 2 days or refrigerate up to 5 days. -
Can I freeze slices?
Wrap in foil and freeze up to 1 month; thaw at room temperature. -
What’s a good gluten-free substitute?
Use a 1:1 GF flour blend and add ¼ tsp xanthan gum if blend lacks it. -
Can I replace sugar?
Try coconut sugar or a 1:1 sweetener blend—baking times may vary. -
Why is my cake dense?
Underbeating eggs or overmixing batter; ensure volume and gentle folding. -
Can I add fruit?
Yes—gently fold in 150 g fresh or frozen berries in final mix. -
Oven vs. convection?
Reduce convection temp to 170 °C (340 °F) and check 5 min earlier. -
How to make it vegan?
Swap eggs for flax “eggs” and use plant-based yogurt and oil. -
Why use oil instead of butter?
Oil yields a moister crumb and ease of mixing without creaming.