Creamy Yogurt Cake with 3 Yoghurts & 2 Eggs

This light and fluffy yogurt cake is creamy inside with a golden crust—perfect for an afternoon treat, family brunch, or light dessert. It’s easy, fuss-free, and made with everyday ingredients.

Want more simple cake recipes like this one? Try the Condensed Milk Cake on tinsuf.com — soft, rich, and perfect with tea!

Ingredients:

• 3 plain yoghurts (375 g)

• 2 eggs

• 100 g sugar

  ADVERTISEMENT

• 80 g flour

• 1 sachet vanilla sugar

• 1 tsp baking powder

• 50 g melted butter

Instructions:

1. Preheat & Prep:
Preheat your oven to 180°C (350°F). Grease a round cake tin with butter or line with parchment paper.

2. Whisk the Base:
In a large bowl, whisk the eggs, yoghurts, sugar, and vanilla sugar until smooth.

3. Add the Dry Ingredients:
Sift in the flour and baking powder. Stir gently until well combined.

4. Fold in the Butter:
Add the melted butter and mix until you get a silky, lump-free batter.

5. Bake:
Pour the mixture into the prepared tin and bake for 35–40 minutes, or until the top is golden and a toothpick comes out clean.

6. Cool & Serve:
Let the cake cool for 10–15 minutes before removing from the tin. Dust with powdered sugar or serve with berries.

Time & Servings:

• Prep Time: 10 minutes

• Baking Time: 35–40 minutes

• Total Time: ~50 minutes

• Serves: 6–8 slices

Tips & Variations:

• Add a zest of lemon or orange for a citrusy aroma.

  ADVERTISEMENT

• Top with fresh raspberries, strawberries, or caramel sauce.

• This cake keeps well in the fridge for up to 3 days.

  Thank you for following me on  Facebook

  for more recipes click here