Description

This Light & Fluffy Yogurt Cloud Cake is a moist, airy delight perfect for any occasion. Made with simple ingredients like yogurt, eggs, and flour, this cake combines a subtle tang with a tender crumb. Its cloud-like texture is achieved by folding the dry ingredients gently and baking to a golden perfection, making it an easy yet impressive dessert to enjoy with fresh berries or a dusting of powdered sugar.

Ingredients

Scale

Dry Ingredients

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt

Wet Ingredients

3 large eggs
1 cup yogurt
1 cup granulated sugar
1/4 cup vegetable oil
1 teaspoon vanilla extract
1 tablespoon fresh lemon zest (optional)

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Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan to prevent sticking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. Set aside for later use.
Combine Wet Ingredients: In a large bowl, whisk the eggs, yogurt, granulated sugar, vegetable oil, and vanilla extract until the mixture is smooth and homogenous. If using, add the fresh lemon zest and mix gently.
Fold Dry Ingredients into Wet: Gradually add the dry mixture into the wet mixture, folding gently until just combined to maintain a light texture.
Prepare for Baking: Pour the batter into the greased cake pan and smooth the top evenly to ensure uniform baking.
Bake the Cake: Place the pan in the preheated oven and bake for 30-35 minutes, or until the cake turns golden and a toothpick inserted in the center comes out clean.
Cool the Cake: Remove the cake from the oven and let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely, preventing sogginess.
Serve: Once cooled, serve the cake topped with powdered sugar or fresh berries for an elegant finish.

Notes

For extra flavor, try adding a teaspoon of almond extract along with the vanilla.
Make sure not to overmix the batter to keep the cake light and fluffy.
This cake pairs wonderfully with fresh fruit or a dollop of whipped cream.
Leftover cake can be stored in an airtight container at room temperature for up to 3 days.
If you prefer a dairy-free version, substitute yogurt with a plant-based yogurt alternative.