One-Bowl Yogurt Cake — Simple & Moist Dessert

Introduction

A single bowl, a few pantry staples, and one reliable bake.
As a professional recipe creator I fall back on recipes like this one when I want effortless comfort: the One-Bowl Yogurt Cake is the kind of everyday cake that behaves—moist, tender, and forgiving. It doesn't demand temperature precision or heroic folding skills, and it rewards you with a golden top and a crumb that stays soft for days when wrapped tightly.
This recipe is the kind of project you make between chores, for casual visitors, or when you crave something sweet with your afternoon coffee. I appreciate its flexibility: a simple lemon zest lifts the flavor, while a dusting of powdered sugar keeps the finish understated and approachable.
What I love most is how the yogurt acts as both liquid and tenderizer: it gives acidity for leavening lift and keeps the interior plush without overly dense crumb. The method is quick—no mixer required—and the batter comes together with minimal fuss, which means more time to enjoy the aromas as the oven does the work.
Throughout this article I'll share practical tips, texture notes, and ways to adapt this cake while keeping the instructions themselves intact in the dedicated assembly section below.

Why You’ll Love This Recipe

Because simplicity and reliable results are a rare and wonderful thing in baking.
This cake excels for several reasons I always highlight in my blog: it requires minimal equipment, it uses ingredients most home bakers already have, and it tolerates gentle imperfections in technique. If you overmix a touch or swap oils, the cake forgives with a still-delightful crumb.
I designed this write-up to show not just how to make the cake, but why each step matters. Understanding the role of yogurt—stabilizing moisture and contributing subtle tang—helps you see how to personalize the recipe without breaking it. The recipe’s straightforward method also reduces active time in the kitchen, making it perfect for busy evenings and impromptu tea visits.
Another reason to love it: the texture is adaptable. With small swaps or additions you can lean into citrus brightness, warm spice notes, or a delicate vanilla profile. The cake’s mild foundation is a blank canvas for simple icings or a scattering of nuts, but it stands beautifully on its own with a light dusting of sugar.
I often recommend this cake to readers looking for a trustworthy dessert to bring to small gatherings: it’s transportable, sliceable, and universally appealing without being overly sweet.

Flavor & Texture Profile

Expect gentle tang, soft crumb, and a moist finish.
The principal flavor note here comes from the yogurt: a rounded tang that brightens the palate without overt sourness. This tang pairs beautifully with a touch of vanilla and the clean citrus lift from lemon zest if you choose to include it. The oil keeps the cake tender and helps retain moisture as it cools, so reheated slices stay agreeable rather than drying out.
Texturally, this cake shows up with a delicate, even crumb—neither crumbly nor gummy. The structure is light enough to be airy but sturdy enough to slice neatly. I love the contrast of a lightly golden exterior and a plush interior that yields easily to a fork. If you probe the center with a toothpick while baking, you'll find the interior set but still soft.
This cake’s neutral sweetness makes it versatile: it complements strong coffee, pairs well with jam or whipped cream, and accepts simple finishes like a drizzle of honey or a dusting of powdered sugar. For those who prefer texture contrasts, a scattering of fine chopped nuts or a thin glaze provides a pleasant counterpoint without overwhelming the cake’s tender crumb.
In short, the flavor profile is gentle and comforting, while the texture is reliably moist and inviting every bite.

Gathering Ingredients

Before you begin, assemble everything so the bake flows smoothly.
I always lay out my components and tools to avoid last-minute scrambles. Have a medium bowl and measuring implements ready, a whisk or fork for mixing, a spatula for folding, and a 9-inch round cake pan prepped for greasing and lining.
The ingredients listed below are presented as the explicit, structured list for the recipe—keep them measured and nearby before you start mixing.

• 1 cup (245 g) plain yogurt
• 3 large eggs
• 1 cup (200 g) granulated sugar
• 1/2 cup (120 ml) neutral oil (vegetable or canola)
• 2 cups (260 g) all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 tsp vanilla extract
• Zest of 1 lemon (optional)
• Butter or oil for greasing the pan
• Powdered sugar for dusting (optional)

Having everything visible on the counter helps you confirm you haven’t missed optional touches like lemon zest or the final dusting. It also speeds up the one-bowl method, because you’ll move from whisking eggs and sugar to folding dry ingredients without pause.
When I shoot photos or prep for company, I place small spatulas, a cooling rack, and a timer within reach—tiny conveniences that make a straightforward recipe feel professional.

Preparation Overview

A simple, linear method that favors gentle handling.
This cake’s preparation centers on keeping things uncomplicated: whisk, combine, fold, and bake. The goal is to minimize mixing after the dry ingredients meet the wet so the crumb remains soft and not tough. A key preparation principle I emphasize in my recipes is to bring ingredients to the right state: room-temperature eggs encourage smoother emulsification with sugar and oil, and whisking eggs and sugar until slightly thickened incorporates air for a lighter rise.
Greasing and lining your pan ahead of time prevents sticking and makes unmolding foolproof—simple steps that feel like small investments for a reliable result. When combining the dry ingredients, sift or whisk them together to ensure even distribution of leavening; this avoids pockets of baking powder that cause uneven rise.
Folding should be done with a soft touch: use a flexible spatula and bring the mixture from the bottom up in sweeping motions until you can no longer see streaks of flour. Overmixing at this stage develops gluten, which can toughen the cake, so aim for just-combined batter.
Finally, a gentle tap of the pan on the counter settles the batter and releases large air bubbles before baking, and allowing a brief rest in the pan after baking prevents the cake from collapsing when moved to a rack.

Cooking / Assembly Process

Follow these structured steps for the one-bowl method.
This section contains the explicit, step-by-step instructions for mixing, baking, and finishing the cake—follow them closely for reliable results.

1. Preheat the oven to 350°F (180°C). Grease and lightly flour a 9-inch (23 cm) round cake pan or line it with parchment paper.
2. In a large bowl, whisk the eggs and sugar together until the mixture is pale and slightly thickened.
3. Add the yogurt, oil, and vanilla extract to the bowl and whisk until smooth and combined. Stir in lemon zest if using.
4. In a separate bowl or sift directly, combine the flour, baking powder, and salt. Add the dry mix to the wet ingredients and fold gently with a spatula until just combined—do not overmix.
5. Pour the batter into the prepared pan, smoothing the top with a spatula.
6. Bake in the preheated oven for 30–40 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
7. Remove from the oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. Once cooled, dust with powdered sugar if desired, slice and serve.

These steps are intentionally straightforward; the key actions are whisking for aeration, gentle folding for tenderness, and careful timing in the oven to achieve a golden top with a set interior. Small technique notes: when folding, scrape the bowl sides and rotate the bowl between folds to ensure even incorporation. A thin metal spatula works well to level the batter without deflating it.
Allowing the cake to cool briefly in the pan before turning out minimizes breakage and gives residual steam a chance to dissipate, preserving the texture.

Serving Suggestions

Keep the presentation simple and seasonally inspired.
This cake’s understated flavor invites minimal, elegant accompaniments. A light dusting of powdered sugar is a classic choice that adds a touch of visual charm without overwhelming the cake’s tender crumb. For a slightly bolder finish, serve slices with a spoonful of plain Greek yogurt sweetened with honey or a dollop of softly whipped cream to echo the cake’s dairy notes.
When citrus is in season, a scattering of fresh berries or a few segments of orange pairs beautifully with the lemony lift from zest. During cooler months, warm fruit compotes—think slow-simmered apples or pears with a hint of cinnamon—complement the cake’s gentle sweetness and make each bite feel cozy.
I also recommend pairing the cake with beverages that match its temperament: strong black coffee or an herbal tea helps balance the cake’s tender crumb and soothing flavor. For a brunch setting, set out a simple platter of jams, butter, and seasonal fruit so guests can customize each slice.
If you want texture contrast, a scattering of toasted slivered almonds or hazelnuts on top just before serving adds a nutty crunch that plays well against the moist interior without masking the cake’s delicate profile.

Storage & Make-Ahead Tips

Keep it moist and ready with simple storage habits.
This cake stores well at room temperature when kept in an airtight container or wrapped tightly in plastic; maintain a cool, dry spot away from direct sunlight. For short-term storage of one to three days, leaving the cake covered on a counter is ideal: the oil and yogurt help preserve moisture so slices remain tender.
If you plan to keep the cake longer, refrigeration extends its life to about a week, but be mindful that cold can firm the crumb. To revive a slice from the fridge, allow it to come briefly to room temperature or gently warm it for a few seconds in the microwave to restore softness.
For make-ahead baking, the cake freezes well. Wrap the whole cake or individual slices tightly in plastic and then a layer of foil to prevent freezer burn; thaw overnight in the refrigerator or at room temperature for a few hours before serving. Refresh thawed slices with a quick warm-up in a low oven or a brief microwave zap to revive texture.
Avoid storing the cake near strong-smelling foods—its neutral base can pick up aromas. If you plan to add fresh toppings like whipped cream or fruit, add them only when serving for the best texture and appearance.

Frequently Asked Questions

Answers to common reader questions from my kitchen test runs.

• Can I use flavored yogurt? Flavored yogurts can work, but they may alter sweetness and texture. I recommend plain yogurt for a reliable balance.
• What if I don’t have a round pan? A similar-volume loaf pan or square pan can be substituted; baking time may vary slightly, so watch for a clean toothpick and a golden top.
• How can I make it dairy-free? Use a dairy-free yogurt alternative and a neutral plant oil—results will be similar though flavors may differ slightly.
• Why is my cake dense? Overmixing once the flour is added develops gluten; fold until just combined. Also ensure baking powder is fresh for proper rise.
• Can I add mix-ins? Small additions like berries or chocolate chips can work, but toss them lightly in flour to prevent sinking and fold gently into batter.

If you have a question not covered above, I encourage you to try the recipe once as written and note where you’d like to adapt it—small changes are easy to test. Happy baking, and enjoy the simple pleasure of an unfussy, reliably moist cake that fits into busy lives and quiet afternoons alike.