2. Mix the Wet Ingredients
In a medium bowl, crack 3 eggs and add 1 cup of yogurt. Whisk them together until smooth and creamy. If you’re using vanilla extract or lemon zest, now is the perfect time to mix it in.
3. Incorporate the Flour
Gradually add 1 cup of self-rising flour into the yogurt-egg mixture. Stir gently using a spatula until fully combined. Be careful not to overmix—overmixing can make the cake dense rather than light and fluffy.
4. Pour Into Pan
Pour the batter into your prepared cake pan. Smooth the top with a spatula for an even bake.
5. Bake
Place the cake in the preheated oven and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. The cake should be lightly golden on top and spring back when touched.
6. Cool and Serve
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack. This ensures it sets perfectly and doesn’t become soggy.
Tips for Perfect Yogurt Cake
- Yogurt Choice: Full-fat plain yogurt gives the creamiest texture, but low-fat can work too. Greek yogurt will make the cake slightly denser.
- Add-ins: For variety, fold in fresh berries, chocolate chips, or nuts before baking.
- Serving Suggestions: Dust with powdered sugar, drizzle with honey, or top with fresh fruit for a beautiful presentation.
- Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Why You’ll Love It
This 3-ingredient yogurt cake is the ultimate proof that baking doesn’t have to be complicated to be delicious. It’s moist, fluffy, and has a delicate sweetness that pairs beautifully with tea or coffee. Whether you’re a beginner baker or just need a quick dessert fix, this cake delivers joy in every bite.
Would you like me to also create a variation with a caramel or chocolate topping to make this cake extra indulgent? It would still keep the simple 3-ingredient base!
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