This Vanilla Cake is tender, lightly sweet, and perfectly moist thanks to yogurt and oil. It’s an easy everyday cake that works beautifully for tea time, dessert, or a simple celebration.
Servings & Timing
Servings: 8–10 slices
Prep Time: 10 minutes
Bake Time: 40–45 minutes
Total Time: ~55 minutes
Ingredients List
Cake
- 1½ cups all-purpose flour
- ½ cup granulated sugar
- ½ cup plain yogurt
- ¼ cup vegetable oil
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
Optional Vanilla Glaze
- ½ cup powdered sugar
- 1–2 tablespoons milk
- ½ teaspoon vanilla extract
Step-by-Step Instructions
1. Preheat Oven
Preheat oven to 350°F (175°C).
Grease or line a loaf pan with parchment paper.
2. Mix Dry Ingredients
In a bowl, whisk together:
- Flour
- Baking powder
- Baking soda
- Salt
Set aside.
3. Mix Wet Ingredients
In another bowl, whisk:
- Yogurt
- Sugar
- Oil
- Eggs
- Vanilla
Mix until smooth and creamy.
4. Combine
Gradually add dry ingredients to wet ingredients.
Mix gently until just combined.
Do not overmix.
5. Bake
Pour batter into prepared loaf pan.
Bake for 40–45 minutes, or until a toothpick comes out clean.
6. Cool
Let cake cool in the pan for 10 minutes, then transfer to a wire rack.
7. Add Glaze (Optional)
Mix powdered sugar, milk, and vanilla.
Drizzle over cooled cake.
Tips for Best Results
- Yogurt keeps the cake ultra-moist
- Oil makes the crumb soft and tender
- Let cake cool before glazing to avoid melting
Variations
- Add lemon zest for lemon-vanilla loaf
- Fold in chocolate chips
- Top with sliced almonds before baking
Storage
- Room temperature: 2 days
- Refrigerator: 5 days
- Freezer: up to 2 months
If you want, I can:
- Make this high-protein
- Convert it to keto / low-carb
- Turn it into cupcakes
