This recipe is a guide based on the ingredients and steps visible in your picture. The exact quantities are not shown, so the measurements below are a balanced version for a similar result.
1. Recipe details
Preparation time
15 minutes
Baking time
35–45 minutes
Oven temperature
175°C / 350°F
Yield
8–10 slices
Cake pan
8 × 4-inch loaf pan (20 × 10 cm)
2. Ingredients — full measurements
Ingredient checklist
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All-purpose flour
200 g (1⅔ cups, spooned and leveled)
Plain yogurt
200 g (about ¾–⅞ cup)
Eggs
3 large, at room temperature
Granulated sugar
150 g (¾ cup)
Neutral oil or melted butter
80 ml (⅓ cup)
Baking powder
2 teaspoons
Vanilla extract
1 teaspoon
Salt
¼ teaspoon
Lemon zest (optional)
1 teaspoon
Important: Use plain, unsweetened yogurt. Greek yogurt can work, but if it is very thick, thin it with 1–2 tablespoons of milk.
3. Step-by-step instructions
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Step 1 — Prepare the oven and pan
Preheat the oven to 175°C (350°F). Grease your loaf pan with butter or oil and line it with baking paper. Bring the eggs and yogurt to room temperature.
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Step 2 — Mix the wet ingredients
Whisk the eggs and sugar for 2–3 minutes until lighter and slightly foamy. Add the yogurt, oil (or cooled melted butter), and vanilla. Mix until smooth.
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Step 3 — Add the dry ingredients
In a separate bowl, combine flour, baking powder, and salt. Add them to the wet mixture in two portions. Fold gently until no dry flour remains. Do not overmix.
Lemon Yogurt Cake – Culinary Hill
Step 4 — Fill the pan
Pour the batter into the prepared pan and smooth the top. Gently tap the pan once on the counter to release large air bubbles.
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Step 5 — Bake
Bake for approximately 35–45 minutes. Start checking at 35 minutes. Insert a toothpick into the center; it should come out clean or with a few moist crumbs, not wet batter.
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Step 6 — Cool and slice
Let the cake rest in its pan for 10–15 minutes. Transfer it to a wire rack and cool before slicing. This helps the crumb set and prevents the slices from crumbling.
4. Tips for the perfect cake
For a moist cake: Oil generally keeps the crumb softer for longer than butter.
For a fluffy texture: Measure flour accurately and avoid beating the batter after adding it.
For a golden crust: Bake on the middle rack and avoid opening the oven during the first 25 minutes.
If the top browns too quickly: Loosely cover it with foil during the final 10–15 minutes.
For a lemon flavor: Add lemon zest and, if desired, 1 tablespoon of lemon juice. Avoid adding too much liquid.
For extra sweetness: Dust the cooled cake with powdered sugar or drizzle with a simple lemon glaze.
5. Nutrition information
Approximate values for one slice, assuming the loaf is cut into 10 slices and made with the ingredients above.
Nutrient
Per slice
Calories
220–250 kcal
Carbohydrates
29–33 g
Protein
4–6 g
Fat
9–12 g
Sugar
14–17 g
Fiber
0.5–1 g
These estimates vary with the yogurt, flour, egg size, and whether oil or butter is used. They are not laboratory measurements.
6. All about the ingredients
Flour: All-purpose flour gives the cake structure. Cake flour can make it more delicate, while whole-wheat flour will make it denser.
Yogurt: Yogurt contributes moisture and a mild tang. Full-fat yogurt usually produces a richer crumb. Plain low-fat yogurt also works.
Eggs: Three large eggs help bind the cake, provide structure, and give it a tender texture. Let them reach room temperature for easier mixing.
Sugar: Sugar sweetens the cake and helps the crust turn golden. Reducing it substantially may affect moisture and browning.
Oil or butter: Use sunflower, canola, or another neutral oil for a moist cake. Butter gives a richer flavor but may produce a slightly firmer texture after refrigeration.
Baking powder: This is the main leavening agent. Check the expiry date; old baking powder can result in a dense cake.
Salt and vanilla: Salt balances sweetness, and vanilla adds a warm aroma. Neither should be omitted if you want the fullest flavor, although both can be adjusted.
7. Nuts and optional additions
The pictured cake appears to be a plain yogurt loaf. No nuts are visibly included in the recipe shown. You can add nuts if you like.
Chopped walnuts
Walnuts — 40–50 g
Add roughly ⅓–½ cup of chopped walnuts for a mild earthy flavor and a little crunch.
Chopped almonds
Almonds — 30–40 g
Use chopped almonds in the batter or sprinkle sliced almonds over the top before baking.
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Pistachios — 30–40 g
Add chopped pistachios for a delicate nutty flavor and flecks of green.
Close up of dark chocolate chips in white bowl on rustic wooden background
Chocolate chips — 50 g
A sweet alternative if you prefer a dessert-style loaf.
Fold your chosen addition into the finished batter just before pouring it into the pan. For nuts, lightly tossing them with a teaspoon of flour can help distribute them through the cake.
Nut allergy note: If you are baking for someone with a nut allergy, omit nuts and check ingredient labels for cross-contact warnings.
8. Frequently asked questions (Q&A)
Q1. Can I make this cake without a mixer?
Yes. A hand whisk and a spatula are sufficient. Whisk the eggs and sugar thoroughly, then fold in the flour gently.
Q2. Can I use Greek yogurt?
Yes. If it is very thick, add a little milk until it has a consistency similar to regular yogurt.
Q3. Can I replace oil with butter?
Yes. Replace the 80 ml of oil with approximately 80 g of melted butter. Let the butter cool before mixing it with the eggs.
Q4. Why did my cake turn out dense?
Common causes include too much flour, expired baking powder, overmixing after adding the flour, or removing the cake before it has fully baked.
Q5. Why is the center still wet?
The cake may need more baking time, or your oven may run cool. Continue baking in 5-minute increments. Cover the top loosely with foil if it is already dark.
Q6. Can I make it without sugar?
You can use a suitable baking sweetener designed to replace sugar, following its package conversion instructions. However, sugar also affects browning, moisture, and texture, so the result may differ.
Q7. Can I use whole-wheat flour?
Yes, but using 100% whole-wheat flour will generally make the loaf denser. For a lighter result, replace about 25–50% of the all-purpose flour with whole-wheat flour and check the batter consistency.
Q8. Can I add fruit?
Yes. Add approximately ½ cup of small apple pieces, blueberries, or raisins. Pat fresh fruit dry first, and avoid adding excessive liquid.
Q9. How should I store the cake?
Store it in an airtight container at room temperature for about 2 days if your kitchen is cool. Refrigerate for up to 5 days, especially in hot or humid weather. Bring slices to room temperature before serving for a softer texture.
Q10. Can I freeze it?
Yes. Wrap individual slices tightly and freeze for up to 2–3 months for best quality. Thaw at room temperature or warm gently before eating.
Q11. Can I bake it in a round cake pan?
Yes. An 8-inch (20 cm) round pan can work, but the baking time may differ. Begin checking around 30–35 minutes and use the toothpick test.
Q12. Is this cake suitable for children?
It can be served as an ordinary homemade dessert, cut into age-appropriate pieces. It contains gluten, eggs, and dairy, and optional nuts introduce additional allergens.
Q13. Is it possible to make the cake egg-free?
Yes, but it requires a modified recipe because eggs contribute structure and lift. A commercial egg replacer designed for cakes is a reasonable starting point; the texture may differ.
Q14. Can I make it in an air fryer?
Possibly, provided your air fryer accommodates a suitable loaf pan. Use an oven-safe pan, reduce the temperature to around 160°C, and begin checking early because air fryers vary considerably.
9. Serving suggestions
Gâteau au yaourt | Cuisiner Avec Picnic
Lemon yogurt loaf cake, sliced on plate
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Serve the cake with tea, coffee, fresh berries, sliced bananas, or a light dusting of powdered sugar. For a simple glaze, mix ½ cup powdered sugar with 1–2 teaspoons of lemon juice and drizzle it over the completely cooled loaf.
My recommendation: For the closest result to your picture, use plain full-fat yogurt, neutral oil, and a little vanilla. Bake until the top is deeply golden and let the loaf cool before slicing so the inside stays soft and neat.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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