Yogurt Sponge Cake

Yogurt sponge cake is an airy and light cake filled with sweetness and amazing flavors. Most of the ingredients used to prepare this cake are probably already in your kitchen.

Once you prepare your Yogurt sponge cake, do not store it in the refrigerator as this will dry out the cake. Instead, store the cake in an airtight container at room temperature for about 3-4 days.

You can also wrap the cake slices using a cling film and store them in an airtight container then freeze them for up to a month.

See also: Simple Yogurt Cake


  • ¾ cup (150 grams/ 5.3Oz)granulated sugar
  • 1 cup (250 grams/ 8.8Oz)plain yogurt or plain Greek yogurt
  • ½ cup oil (125 ml) any neutral-tasting oil.
  • 1 teaspoon vanilla extract
  • 1 ½ cups (180 grams/ 6.3Oz) flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ¼ teaspoon nutmeg
  • 3 large eggs



  1. Grease a 9-inch baking tin or loaf pan and preheat the oven to 350 degrees F (180 degrees C).
  2. In a mixing bowl, whisk together 1 cup of plain yogurt, ½ cup of oil, 1 teaspoon of vanilla extract, and ¾ cup of sugar.
  3. Add in one and a half cups of flour, one and a half teaspoons of baking powder, ¼ teaspoon salt and ¼ teaspoon nutmeg then mix everything together until just combined. If you are using a stand mixer be careful not to over mix the batter.
  4. Add 3 eggs one at a time, whisking every time you add an egg to incorporate it into the batter.
  5. Pour the batter into the prepared pan then bake in a preheated oven for 35 minutes until golden brown and a toothpick inserted into the middle of the cake comes out clean.
  6. Let the cake cool then remove from pan, slice, and serve.


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