Classic Vanilla Yogurt Loaf Cake

Name: Classic Vanilla Yogurt Loaf Cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 8 slices
Ingredients: 1 cup plain Greek yogurt; 1 cup granulated sugar; 3 large eggs; 1/4 cup vegetable oil; 1 teaspoon vanilla extract; 1 1/2 cups all-purpose flour; 2 teaspoons baking powder; 1/4 teaspoon salt

Highlighted under: Classic Sweet Baking

I absolutely love baking this Classic Vanilla Yogurt Loaf Cake for its simplicity and delightful flavor. The yogurt not only keeps the cake incredibly moist but also adds a subtle tang that elevates the sweetness. I find that using high-quality vanilla extract makes all the difference, infusing the cake with an aromatic richness. Whether for breakfast, a snack, or dessert, this loaf cake never fails to impress. It’s so versatile and can be enjoyed plain or dressed up with your favorite toppings!

Created by

Summer Blake

Last updated on 2026-02-01T23:01:35.680Z

When I first tried making this yogurt loaf cake, I was amazed at how well the yogurt worked as a substitution for oil or butter. The end result was a moist, fluffy cake that was less rich than traditional options, making it perfect for any time of the day. I always use thick Greek yogurt for an even creamier texture.

Another tip I've learned is to fold in the dry ingredients gently to maintain the cake's airy quality. Experimenting with flavor additions like lemon zest or chocolate chips has also been fun, but the classic vanilla version remains my favorite!

Why You'll Love This Recipe
Moist and fluffy texture thanks to yogurt
Subtle tang that balances sweetness perfectly
Easy to prepare and bake, even for beginners

Understanding the Role of Yogurt

Yogurt is the star ingredient in this Classic Vanilla Yogurt Loaf Cake, providing moisture and a subtle tang that sets this cake apart from typical sweet loafs. The acidity of the yogurt interacts with the baking powder, creating a lighter texture that ensures your cake rises beautifully. When using Greek yogurt, opt for a full-fat version to maximize creaminess and deliver the best flavor profile.

If you find yourself out of yogurt, you can substitute it with an equal amount of sour cream. This keeps the moisture characteristics intact. Alternatively, buttermilk works well but may slightly alter the flavor. Just be sure to include a bit of extra stabilizer, like an additional egg, to maintain structure.

Perfecting the Baking Process

When preparing to bake your loaf, an important tip is to avoid overmixing the batter once the dry ingredients have been combined with the wet. Overmixing can lead to a dense texture rather than the light and fluffy outcome we want. Mix just until no dry flour is visible, which should leave a few lumps in the batter; that’s perfectly fine and helps keep it airy!

Each oven is different, so keep an eye on your cake as it approaches the 50-minute mark. If the top is browning too quickly, loosely cover it with aluminum foil to prevent burning while the center finishes baking. You’ll know it's ready when a toothpick inserted into the center comes out clean or with a few moist crumbs.

Ingredients

Gather the following ingredients to get started on your Classic Vanilla Yogurt Loaf Cake:

Ingredients

1 cup plain Greek yogurt
1 cup granulated sugar
3 large eggs
1/4 cup vegetable oil
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt

Once you have all your ingredients ready, you can start mixing and baking!

Instructions

Follow these steps to create your beautiful loaf cake:

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.

Mix Wet Ingredients

In a large bowl, whisk together the yogurt, sugar, and eggs until smooth. Stir in the vegetable oil and vanilla extract.

Combine Dry Ingredients

In another bowl, mix the flour, baking powder, and salt together.

Combine Mixtures

Gradually add the dry ingredients to the wet mixture, folding gently until just combined.

Bake the Cake

Pour the batter into the prepared loaf pan, smoothing the top. Bake for 50 minutes or until a toothpick inserted into the center comes out clean.

Cool and Serve

Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Once cooled, you can enjoy the loaf cake plain or with a dollop of whipped cream or fresh fruit!

Pro Tips

For extra flavor, consider adding lemon zest or almond extract. Ensure all your ingredients are at room temperature for better mixing.

Storage and Make-Ahead Tips

This Vanilla Yogurt Loaf Cake is excellent for make-ahead meal prep! Once fully cooled, wrap the cake tightly in plastic wrap to keep it moist. It can be stored at room temperature for up to three days or in the refrigerator for up to a week. If you want to extend its shelf life, consider freezing slices individually wrapped in plastic wrap and then placed in a freezer-safe bag, which allows for easy thawing later.

When thawing, simply leave the slices out at room temperature for about 30 minutes, or microwave them for 10-15 seconds for a warm treat. A quick reheat not only brings back moisture but also enhances the fragrant vanilla aroma.

Serving Suggestions

The beauty of this loaf cake lies in its versatility; it's delightful on its own but can be easily dressed up for special occasions. Serve it sliced with fresh berries and a dollop of whipped cream for a light dessert or brunch option. Alternatively, you can drizzle a simple glaze made from powdered sugar and lemon juice over the top for added brightness.

For a delicious twist, consider mixing in citrus zest—like lemon or orange—into the batter for an aromatic and flavorful variant. Adding nuts, such as chopped walnuts or almonds, can also give an appealing crunch, pairing perfectly with the soft texture of the cake.

Questions About Recipes

→ Can I use non-dairy yogurt?

Yes, non-dairy yogurt works well, but make sure to choose one that is unsweetened and thick.

→ How should I store the leftover cake?

Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

→ Can I freeze this loaf cake?

Absolutely! Wrap the cooled loaf tightly in plastic wrap and then foil before freezing. It can last up to 3 months.

→ What can I add to customize the flavor?

You can mix in chocolate chips, nuts, or dried fruit for a delicious twist!