This is a light, tasty cake that's perfect for dessert or breakfast! It's easy to make and will become one of your favorites!

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Recipe Summary

Servings:
18
Yield:
1 - 13 inch round cake
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Empty yogurt into mixing bowl. Add flour, sugar, oil, eggs, and yeast (or substitute one teaspoon baking powder) and mix until just combined. Pour into a greased and floured 13 inch round cake pan.

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  • Bake for 25 to 35 minutes in a preheated 350 degrees F (175 degrees C) oven, or until cake is golden brown and middle bounces bake when pushed with your finger. Cool and dust with confectioners' sugar. Variations: use flavored yogurt, or add some fruit preserves to the mix to make a fruity cake, berry flavors work especially well. Variation 2: Use half brown sugar and half granulated sugar, and add 2 teaspoons of cinnamon. Enjoy!

Nutrition Facts

158 calories; protein 2.4g 5% DV; carbohydrates 21.2g 7% DV; fat 7.3g 11% DV; cholesterol 31.9mg 11% DV; sodium 15.1mg 1% DV. Full Nutrition

Reviews (26)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/03/2003
Good good good!!! This is so versatile and quick! I love messimg with recipes and this a cake you can do that with. I made this maple-flavored with maple flavor extract and used brown sugar. I'm going to try this again different ways for sure! Read More
(14)

Most helpful critical review

Rating: 3 stars
07/25/2005
The only changes I've made to this recipe is that I've used margarine instead of oil and added 1.5tsp of vanilla. This recipe isn't very specific about how much you should beat the ingredients which is really important for the texture! Mine came out WAY too dense (didn't beat enough?)... I also used large eggs and it was WAY too eggy. The sweetness was good just right not too sweet but I could still taste the baking powder (I used 1tsp). Overall the amount of ingredients is right (for 3 small eggs) but this recipe should give more directions than just 'mix everything until combined'. Also definitely do the variations because it's rather bland even with the vanilla. Read More
(7)
29 Ratings
  • 5 star values: 16
  • 4 star values: 10
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/03/2003
Good good good!!! This is so versatile and quick! I love messimg with recipes and this a cake you can do that with. I made this maple-flavored with maple flavor extract and used brown sugar. I'm going to try this again different ways for sure! Read More
(14)
Rating: 5 stars
09/03/2003
This was very good! I love using yogurt so this recipe peaked my interest. I ended up adding some salt and vanilla out of habit. Then I took Beth's suggestion and added some orange marmalade dried cranberries and some ginger. Excellent! Very moist! Thanks! Read More
(12)
Rating: 5 stars
12/23/2002
Well the first time I tried to make it I forgot to add eggs! Needless to say that version wasn't a success. But I tried it again and I'm glad I did. It was a yummy moist cake that went perfect with our ice cream sundaes. Will make again; it's a great way to use up yogurt. Read More
(9)
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Rating: 3 stars
07/25/2005
The only changes I've made to this recipe is that I've used margarine instead of oil and added 1.5tsp of vanilla. This recipe isn't very specific about how much you should beat the ingredients which is really important for the texture! Mine came out WAY too dense (didn't beat enough?)... I also used large eggs and it was WAY too eggy. The sweetness was good just right not too sweet but I could still taste the baking powder (I used 1tsp). Overall the amount of ingredients is right (for 3 small eggs) but this recipe should give more directions than just 'mix everything until combined'. Also definitely do the variations because it's rather bland even with the vanilla. Read More
(7)
Rating: 5 stars
09/09/2010
Such a great recipe! As a previous reviewer posted - so easy to modify and play with:) The modifications I made were as follows - 1) I used homemade yogurt which has the consistency of Greek yogurt 2) Instead of the 1 C of white sugar I used 1/2 C white sugar and 1/2 C brown sugar 3) I substituted apple sauce for the vegetable oil 4) just as a note - 0.25 oz yeast = 2.5 tsp yeast which I used. 5) For additional spice I added 1 tsp cinnamon 1/2 tsp nutmeg 1/4 tsp allspice and 1/8 tsp cloves. For aesthetic appeal I spiraled honey over the batter (which is quite thick so the honey doesn't sink in or anything) and the finished product had a pretty top:) Lots of changes but it turned out great! Read More
(7)
Rating: 3 stars
03/14/2011
Judging from the recipe as written it would have been very bland thus 3 stars. I added cinnamon vanilla and ground cloves as well as replaced 1/2 the sugar with packed brown sugar as another reviewer suggested. I will say that the yeast in this recipe IMO serves no purpose because a yeast needs time to activate. The next time I make this I will replace the yeast with 1/2 t. baking soda that will react with the yogurt to create pockets of air and give this recipe it's cakey-ness.:) Read More
(5)
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Rating: 5 stars
04/05/2007
i like it. So easy to make but so yummy. thanks Read More
(4)
Rating: 5 stars
05/11/2010
I altered the recipe slightly as well. I used 2 eggs instead of 3 added a little vanilla used 1/2 tsp of baking powder instead of yeast and split the 1/2 cup vegetable into 1/4 cup olive oil and 1/4 cup margarine. I also added the zest of a lemon and it turned out a wonderfully light lemony dream. To make it into more of a dessert I made a lemon glaze by heating a tablespoon of margarine a tsp of vanilla and the juice of the lemon I zested over low heat. Then I dumped in a bunch of confectioner's sugar until I got the consistency I wanted. I can't wait to try other versions of this recipe! Maybe next time I'll add dried cranberries or cherries and almond slivers... Read More
(3)
Rating: 5 stars
08/21/2004
Wow sooooo yummy and really easy to make! You really just dump all the ingredients into the pan and bake. So good haha. Altho I didn't really understand the whole 13" round pan and I just baked it in a 9" round pan which was definitely big enough. I also did the cinnamon version and it was sooo good. I also added a little more yogurt and less sugar yum! Read More
(3)