14 Moist Fluffy Yogurt Cake Recipes Perfect for Any Celebration

You know that winning party dessert that's easy to make and loved by everyone? A moist fluffy yogurt cake is exactly that—tender, slightly tangy, and simple to dress up for any celebration.

These 14 Moist Fluffy Yogurt Cake Recipes give you crowd-pleasing options for birthdays, brunches, potlucks, and quiet afternoons. You’ll find classic vanilla, bright citrus, rich chocolate, and seasonal twists that all rely on yogurt for extra moisture and lift.

Each recipe lists clear ingredients, timing, and step-by-step instructions so you can bake with confidence. Use the tips to store, make ahead, and plate like a pro. Save this list to your Pinterest board and pick a recipe to try this week—you’ll love how reliably soft and flavorful these cakes bake up.

1. Classic Moist Fluffy Yogurt Cake (Simple Vanilla Loaf)

This classic moist fluffy yogurt cake is the foundation every baker needs. It’s gently tangy, soft in texture, and has a crisp golden edge that contrasts the pillowy crumb. You can dress it up with glaze, fruit, or a dusting of sugar for celebrations. It’s foolproof and perfect for beginners or when you want a reliably moist bake. The aroma of vanilla and baked yogurt fills your kitchen.

Prep: 10 minutes | Bake: 45 minutes | Total: 1 hour

Ingredients

• 1 1/2 cups (190g) all-purpose flour
• 1 cup (200g) granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp fine salt
• 1 cup (240g) plain Greek yogurt, room temperature
• 1/2 cup (113g) unsalted butter, melted and cooled
• 2 large eggs, room temperature
• 1 tsp pure vanilla extract
• Zest of 1 lemon
• 2 tbsp milk (if batter seems too thick)

Instructions

1. Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment.
2. Whisk flour, sugar, baking powder, baking soda, and salt in a bowl.
3. In another bowl, whisk yogurt, melted butter, eggs, vanilla, and lemon zest until smooth.
4. Fold wet into dry gently. If too thick, stir in 2 tbsp milk to reach a thick but pourable batter.
5. Pour batter into prepared pan and smooth the top with a spatula.
6. Bake 40–50 minutes until the top is golden and a toothpick comes out with a few moist crumbs.
7. Let cool in pan 10 minutes, then transfer to a rack to cool completely.
8. For a glossy finish, brush with a simple lemon glaze if desired.

How to Serve It

Serve slices on a simple white plate with a light dusting of powdered sugar. Top with fresh berries and a sprig of mint for color. Pair with coffee or an Earl Grey tea. Store wrapped at room temperature for 2 days, or refrigerate up to 5 days. Make-ahead: bake, cool, and freeze slices for up to 2 months.

2. Lemon Yogurt Cake with Lemon Glaze

This lemon yogurt cake is bright, zesty, and bursting with citrus aroma. Yogurt keeps the crumb tender while lemon zest and juice give a sunny tang. It’s ideal for spring showers, brunch, or a fresh birthday cake. Fans of tart-sweet desserts will love its refreshing balance and glistening lemon glaze.

Prep: 15 minutes | Bake: 40 minutes | Total: 1 hour

Ingredients

• 1 1/2 cups (190g) all-purpose flour
• 1 cup (200g) granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp fine salt
• 1 cup (240g) plain yogurt, room temperature
• 1/2 cup (113g) unsalted butter, melted
• 3 large eggs, room temperature
• Zest of 2 lemons
• 1/4 cup (60ml) fresh lemon juice
• 1 tsp vanilla extract
• For glaze: 1 cup (120g) powdered sugar + 2–3 tbsp lemon juice

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom.
2. Whisk flour, sugar, baking powder, baking soda, and salt.
3. In a bowl, combine yogurt, melted butter, eggs, lemon zest, lemon juice, and vanilla.
4. Fold wet into dry until just combined. Avoid overmixing.
5. Pour into pan and bake 38–42 minutes until golden and a toothpick comes out clean.
6. Cool in pan 10 minutes, then invert to cool on a rack.
7. Whisk glaze ingredients until smooth; drizzle over cooled cake.
8. Let glaze set 15–20 minutes before slicing.

How to Serve It

Plate with thin lemon wheels and fresh thyme or basil leaves for an herbaceous note. Pair with chamomile tea or a crisp Prosecco for celebrations. Store covered at room temp for 2 days or refrigerate up to 5 days. Make ahead: glaze just before serving; cake keeps well without glaze.

3. Orange Blossom Yogurt Cake with Almonds

This orange blossom yogurt cake has fragrant floral notes and a moist, nutty crumb. Ground almonds lend richness and a tender texture, while orange zest brightens each bite. It’s perfect for tea parties, baby showers, or when you want a slightly elegant dessert. You’ll notice a delicate citrus perfume as you slice.

Prep: 15 minutes | Bake: 35 minutes | Total: 55 minutes

Ingredients

• 1 1/2 cups (190g) all-purpose flour
• 1/2 cup (50g) almond flour
• 3/4 cup (150g) granulated sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 1 cup (240g) plain yogurt, room temperature
• 1/2 cup (113g) unsalted butter, melted
• 3 large eggs, room temperature
• Zest of 2 oranges
• 1 tbsp orange blossom water
• 1/3 cup (40g) sliced almonds, toasted
• For glaze: 1/2 cup powdered sugar + 1–2 tbsp orange juice

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9-inch cake pan and line with parchment.
2. Whisk flour, almond flour, sugar, baking powder, and salt.
3. Mix yogurt, melted butter, eggs, orange zest, and orange blossom water until smooth.
4. Fold wet into dry gently. Stir in half the toasted almonds.
5. Pour batter into pan and smooth top.
6. Bake 32–38 minutes until golden and a toothpick comes out clean.
7. Cool in pan 10 minutes, then transfer to rack to cool completely.
8. Mix glaze and drizzle; sprinkle remaining almonds on top.

How to Serve It

Serve with whipped cream and extra toasted almonds for crunch. Garnish with orange segments and a sprig of rosemary for color. Pair with Ceylon tea or a light white wine. Store in an airtight container in the fridge for 3–4 days. You can bake the base a day ahead and glaze before guests arrive.

4. Chocolate Yogurt Cake with Espresso Glaze

This chocolate yogurt cake is fudgy yet airy thanks to yogurt and a touch of oil. A bold espresso glaze enhances the cocoa notes and creates a silky finish. It works for birthdays or any chocolate craving where you want moist cake with a light crumb. Lovers of deep chocolate flavor will savor each bite.

Prep: 15 minutes | Bake: 35 minutes | Total: 55 minutes

Ingredients

• 1 1/2 cups (190g) all-purpose flour
• 3/4 cup (75g) unsweetened cocoa powder
• 1 cup (200g) granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup (240g) plain yogurt, room temperature
• 1/2 cup (120ml) vegetable oil
• 3 large eggs, room temperature
• 1 tsp vanilla extract
• 1/2 cup (120ml) hot coffee or espresso
• For glaze: 1 cup (120g) powdered sugar + 2 tbsp espresso + 1 tbsp cocoa

Instructions

1. Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan.
2. Whisk flour, cocoa, sugar, baking powder, baking soda, and salt.
3. In another bowl, whisk yogurt, oil, eggs, vanilla, and hot coffee until smooth.
4. Fold wet into dry until just combined.
5. Pour into pan and smooth the surface.
6. Bake 30–40 minutes until a toothpick has moist crumbs but no raw batter.
7. Cool in pan 10 minutes, then remove to a rack.
8. Mix glaze until smooth and pour over slightly warm cake. Let set 15 minutes.

How to Serve It

Serve with a dollop of mascarpone or cold vanilla ice cream. Garnish with shaved dark chocolate and a dusting of cocoa. Pair with strong black coffee or dessert wine. Store wrapped in foil at room temp 2 days, refrigerate up to 5 days. Make ahead: glaze the day you serve.

5. Strawberry Swirl Moist Fluffy Yogurt Cake

This strawberry swirl moist fluffy yogurt cake has soft berries folded through a tender crumb. Yogurt keeps the texture springy while the homemade strawberry purée creates pretty marbling. It’s ideal for summer gatherings, picnic desserts, or a pretty birthday cake. If you love fruit-forward sweets, this one sings with fresh strawberry flavor.

Prep: 20 minutes | Bake: 35 minutes | Total: 1 hour

Ingredients

• 1 1/2 cups (190g) all-purpose flour
• 1 cup (200g) granulated sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 1 cup (240g) plain yogurt, room temperature
• 1/2 cup (113g) unsalted butter, melted
• 3 large eggs, room temperature
• 1 tsp vanilla extract
• Zest of 1 lemon
• 3/4 cup (120g) strawberry purée (fresh strawberries, blended)
• 2 tbsp cornstarch (for purée, optional to thicken)
• Fresh strawberries for garnish

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9-inch round pan and line.
2. Whisk flour, sugar, baking powder, and salt.
3. Mix yogurt, melted butter, eggs, vanilla, and lemon zest until smooth.
4. Fold wet into dry until just combined.
5. Stir strawberry purée into half the batter to create pink swirl batter.
6. Spoon alternating batters into the pan and swirl with a skewer.
7. Bake 32–38 minutes until a toothpick comes out clean.
8. Cool in pan 10 minutes, then cool completely on a rack.
9. Top with fresh strawberries before serving.

How to Serve It

Spoon whipped cream or crème fraîche beside slices and garnish with whole strawberries. Pair with rosé or a strawberry lemonade for picnics. Store in fridge 3–4 days, loosely covered. For make-ahead, bake and freeze; thaw before decorating.

6. Olive Oil Yogurt Cake with Honey Drizzle

This olive oil yogurt cake has a silky crumb and a subtle fruity finish. Olive oil keeps it moist and adds a sophisticated mouthfeel that pairs beautifully with a warm honey drizzle. It’s great for adult gatherings, brunch, or when you want a bakery-style cake with minimal fuss. Expect a fragrant, slightly savory-sweet balance.

Prep: 10 minutes | Bake: 35 minutes | Total: 50 minutes

Ingredients

• 1 1/2 cups (190g) all-purpose flour
• 1 cup (200g) granulated sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 1 cup (240g) plain Greek yogurt, room temperature
• 1/2 cup (120ml) extra-virgin olive oil
• 3 large eggs, room temperature
• 1 tsp vanilla extract
• Zest of 1 orange
• 2 tbsp honey (plus extra for drizzling)
• Optional: 1/4 cup chopped pistachios for topping

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9-inch round pan.
2. Whisk flour, sugar, baking powder, and salt.
3. Whisk yogurt, olive oil, eggs, vanilla, orange zest, and 2 tbsp honey.
4. Fold wet into dry until just combined.
5. Pour into pan and smooth the top.
6. Bake 30–35 minutes until golden and a toothpick comes out with a few moist crumbs.
7. Cool in pan 10 minutes, then transfer to rack.
8. Drizzle warm honey and sprinkle pistachios before serving.

How to Serve It

Slice and serve with thick Greek yogurt or whipped honey butter. Pair with strong black tea or a citrusy gin cocktail. Store tightly wrapped at room temp 2 days or refrigerate up to 5 days. You can bake the day before and drizzle honey just before serving.

7. Almond Yogurt Cake with Amaretto

The almond yogurt cake offers a nut-forward flavor with the warmth of amaretto. Ground almonds create a tender, moist crumb while yogurt adds bounce and tang. It’s suited for holiday tables or a refined dessert offering. The scent of almond and butter makes it feel celebratory and comforting.

Prep: 15 minutes | Bake: 40 minutes | Total: 1 hour

Ingredients

• 1 1/4 cups (160g) all-purpose flour
• 3/4 cup (75g) almond flour
• 1 cup (200g) granulated sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 1 cup (240g) plain yogurt, room temperature
• 1/2 cup (113g) unsalted butter, melted
• 3 large eggs, room temperature
• 2 tbsp amaretto liqueur
• 1 tsp almond extract
• 1/3 cup sliced almonds, toasted
• Powdered sugar for dusting

Instructions

1. Preheat oven to 350°F (175°C). Grease and line a 9-inch springform pan.
2. Combine flour, almond flour, sugar, baking powder, and salt.
3. Whisk yogurt, melted butter, eggs, amaretto, and almond extract.
4. Fold wet into dry until smooth.
5. Stir in toasted almonds reserving a few for topping.
6. Pour into pan and bake 35–45 minutes until golden and a toothpick comes out clean.
7. Cool in pan 15 minutes, then release and cool on a rack.
8. Dust with powdered sugar and garnish with almonds.

How to Serve It

Serve slices with lightly whipped cream and a drizzle of amaretto syrup. Pair with espresso or an almond biscotti. Store covered in fridge 3–4 days. Make ahead: bake and freeze unfrosted; thaw before garnishing.

8. Coconut Yogurt Cake with Lime Zest

This coconut yogurt cake tastes like a tropical escape in loaf form. Yogurt keeps it extra moist while shredded coconut adds texture and coconut aroma. Lime zest brings a citrus lift that keeps the cake bright. It’s great for summer celebrations, pool parties, or a light dessert after grilled meals.

Prep: 15 minutes | Bake: 45 minutes | Total: 1 hour

Ingredients

• 1 1/2 cups (190g) all-purpose flour
• 1 cup (200g) granulated sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 1 cup (240g) plain yogurt, room temperature
• 1/2 cup (113g) coconut oil, melted (or unsalted butter)
• 3 large eggs, room temperature
• 1 cup (90g) sweetened shredded coconut, plus extra for topping
• Zest of 2 limes
• 2 tbsp lime juice
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment.
2. Whisk flour, sugar, baking powder, and salt.
3. Whisk yogurt, coconut oil, eggs, lime zest, lime juice, and vanilla.
4. Fold wet into dry. Stir in 1 cup shredded coconut.
5. Pour into pan and smooth top; sprinkle extra coconut on top.
6. Bake 40–50 minutes until golden and a toothpick comes out clean.
7. Cool in pan 10 minutes, then transfer to rack to cool completely.
8. Optional: brush with simple lime syrup for extra shine.

How to Serve It

Serve with toasted coconut flakes and a wedge of lime. Pair with tropical cocktails or cold brew coffee. Store wrapped at room temperature 2 days, refrigerate up to 5 days. You can freeze slices for up to 2 months.

9. Blueberry Streusel Moist Fluffy Yogurt Cake

This blueberry streusel moist fluffy yogurt cake combines juicy fruit and a crunchy buttery topping. Yogurt yields a soft crumb while berries burst into pockets of sweet juice. The streusel adds textural contrast making it perfect for brunch, showers, or weekend baking. Each bite is fruity, sweet, and satisfyingly crumbly.

Prep: 20 minutes | Bake: 40 minutes | Total: 1 hour 10 minutes

Ingredients

• 1 1/2 cups (190g) all-purpose flour
• 3/4 cup (150g) granulated sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 1 cup (240g) plain yogurt, room temperature
• 1/2 cup (113g) unsalted butter, melted
• 3 large eggs, room temperature
• 1 tsp vanilla extract
• 1 1/2 cups (200g) fresh blueberries
• Zest of 1 lemon
• For streusel: 1/2 cup (60g) flour + 1/3 cup (67g) brown sugar + 4 tbsp cold butter, cubed + pinch of salt

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch pan.
2. Make streusel: rub flour, brown sugar, and butter with fingers until crumbly; set aside.
3. Whisk flour, sugar, baking powder, and salt.
4. Combine yogurt, melted butter, eggs, vanilla, and lemon zest.
5. Fold wet into dry; gently fold in blueberries (reserve a few for top).
6. Spread batter in pan and sprinkle streusel on top.
7. Bake 35–45 minutes until golden and a toothpick comes out mostly clean.
8. Cool in pan 15 minutes before slicing.

How to Serve It

Cut into squares and serve warm with a scoop of vanilla ice cream or yogurt. Garnish with powdered sugar and extra fresh blueberries. Store covered in fridge 3–4 days. Streusel keeps it delightful for make-ahead brunch trays.

10. Honey Yogurt Bundt Cake with Thyme

This honey yogurt bundt cake is aromatic with a subtle herbaceous edge from thyme. Yogurt ensures a moist, tender crumb while honey adds floral sweetness and a glossy glaze. It’s a sophisticated choice for garden parties or cozy family gatherings. The scent of thyme and honey is comforting and refined.

Prep: 15 minutes | Bake: 50 minutes | Total: 1 hour 15 minutes

Ingredients

• 2 cups (250g) all-purpose flour
• 1 cup (200g) granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup (240g) plain yogurt, room temperature
• 3/4 cup (180ml) vegetable oil
• 3 large eggs, room temperature
• 1/3 cup (100g) honey, plus extra for glaze
• 1 tbsp fresh thyme leaves, chopped
• 1 tsp vanilla extract
• Zest of 1 lemon

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a 10–12 cup bundt pan.
2. Whisk flour, sugar, baking powder, and salt.
3. In another bowl, combine yogurt, oil, eggs, honey, thyme, vanilla, and lemon zest.
4. Fold wet into dry until just combined.
5. Pour batter into bundt pan and smooth the top.
6. Bake 45–55 minutes until a toothpick comes out clean and top is golden.
7. Cool in pan 15 minutes, then invert onto a rack to cool.
8. Warm extra honey and brush over the warm cake; sprinkle a few thyme leaves.

How to Serve It

Serve slices with Greek yogurt or crème fraîche and a light honey drizzle. Pair with herbal tea or a light white wine. Store wrapped at room temp 2 days or refrigerate up to 5 days. The cake freezes well for up to 2 months.

11. Matcha Yogurt Cake with White Chocolate Chips

This matcha yogurt cake blends earthy green tea notes with sweet white chocolate chips. Yogurt keeps it moist and the matcha gives the crumb a delicate green hue. It’s perfect for tea-time treats, Japanese-inspired celebrations, or when you want an elegant, subtly flavored dessert. Expect a balance of creamy sweetness and vegetal matcha depth.

Prep: 15 minutes | Bake: 30 minutes | Total: 50 minutes

Ingredients

• 1 1/4 cups (160g) all-purpose flour
• 2 tbsp (10g) matcha powder
• 1 cup (200g) granulated sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 1 cup (240g) plain yogurt, room temperature
• 1/2 cup (113g) unsalted butter, melted
• 3 large eggs, room temperature
• 1 tsp vanilla extract
• 3/4 cup (120g) white chocolate chips
• Optional: extra chips for sprinkling

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9-inch round pan.
2. Whisk flour, matcha, sugar, baking powder, and salt.
3. Mix yogurt, melted butter, eggs, and vanilla.
4. Fold wet into dry until just combined.
5. Fold in white chocolate chips.
6. Pour into pan and bake 28–34 minutes until a toothpick is mostly clean.
7. Cool in pan 10 minutes, then transfer to rack.
8. Scatter extra white chocolate chips while warm if desired.

How to Serve It

Serve with a side of sweetened condensed milk or a scoop of matcha ice cream. Pair with green tea or a light sparkling sake. Store in an airtight container in the fridge 3–4 days. Make-ahead tip: bake and freeze slices, thaw before serving.

12. Cardamom Pear Yogurt Cake

This cardamom pear yogurt cake features fragrant warm spices and juicy caramelized pears. Yogurt keeps the cake tender while cardamom adds a sweet, floral spice. It’s perfect for fall gatherings, holiday brunch, or a cozy after-dinner treat. The aroma of baking pears and cardamom will make your kitchen feel comforting and festive.

Prep: 20 minutes | Bake: 40 minutes | Total: 1 hour

Ingredients

• 1 1/2 cups (190g) all-purpose flour
• 1 cup (200g) granulated sugar
• 2 tsp baking powder
• 1/2 tsp ground cardamom
• 1/4 tsp salt
• 1 cup (240g) plain yogurt, room temperature
• 1/2 cup (113g) unsalted butter, melted
• 3 large eggs, room temperature
• 2 ripe pears, peeled, cored, sliced
• 2 tbsp brown sugar (for pears)
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9-inch round pan.
2. Toss pear slices with brown sugar and set aside.
3. Whisk flour, sugar, baking powder, cardamom, and salt.
4. Whisk yogurt, melted butter, eggs, and vanilla.
5. Fold wet into dry until combined.
6. Pour half the batter into pan, arrange pear slices, add remaining batter and press a few pear slices on top.
7. Bake 35–45 minutes until golden and a toothpick comes out mostly clean.
8. Cool in pan 10 minutes, then transfer to a rack.

How to Serve It

Serve warm with a scoop of vanilla ice cream or a drizzle of caramel. Garnish with a light dusting of cardamom or toasted walnuts. Pair with chai tea or a dessert wine. Store in fridge 3–4 days, or freeze slices for longer storage.

13. Cinnamon Apple Yogurt Cake (Skillet Cake)

This skillet cinnamon apple yogurt cake is homey and fragrant, with tender apple slices and warming cinnamon. Yogurt keeps the interior soft while the top caramelizes slightly. It’s great for cozy family dinners, fall celebrations, or dessert straight from the pan. Expect a comforting mix of soft apples, cinnamon spice, and a moist crumb.

Prep: 15 minutes | Bake: 35 minutes | Total: 55 minutes

Ingredients

• 1 1/2 cups (190g) all-purpose flour
• 1 cup (200g) granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1 cup (240g) plain yogurt, room temperature
• 1/2 cup (113g) unsalted butter, melted
• 3 large eggs, room temperature
• 2 medium apples, peeled, cored, thinly sliced
• 2 tbsp brown sugar
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F (175°C). Grease a 10-inch cast-iron skillet.
2. Toss apple slices with brown sugar and a pinch of cinnamon.
3. Whisk flour, sugar, baking powder, salt, and cinnamon.
4. In another bowl, mix yogurt, melted butter, eggs, and vanilla.
5. Fold wet into dry until combined.
6. Pour batter into skillet, arrange apple slices on top, and sprinkle with a little extra cinnamon sugar.
7. Bake 30–40 minutes until golden and a toothpick comes out clean.
8. Cool 10 minutes before serving warm from skillet.

How to Serve It

Serve warm with vanilla ice cream or a dollop of crème fraîche. Garnish with toasted pecans and a sprinkle of cinnamon. Pair with hot cider or black coffee. Store covered in the fridge 3–4 days, and reheat slices before serving.

14. Ricotta-Yogurt Olive Oil Cake with Citrus

This ricotta-yogurt olive oil cake blends creamy ricotta with yogurt for an ultra-moist crumb. Olive oil adds silkiness and citrus brightens the flavor. It’s a lovely option for special brunches, celebratory breakfasts, or a light dessert after dinner. The texture is almost custardy and very satisfying.

Prep: 20 minutes | Bake: 45 minutes | Total: 1 hour 10 minutes

Ingredients

• 1 3/4 cups (220g) all-purpose flour
• 1 cup (200g) granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup (240g) plain yogurt, room temperature
• 1/2 cup (120ml) extra-virgin olive oil
• 1/2 cup (125g) ricotta cheese, room temperature
• 3 large eggs, room temperature
• Zest of 2 oranges
• 1/4 cup (60ml) orange juice
• 1 tsp vanilla extract
• Optional: candied citrus peel for garnish

Instructions

1. Preheat oven to 350°F (175°C). Grease and line a 9-inch springform pan.
2. Whisk flour, sugar, baking powder, and salt.
3. In a bowl, whisk yogurt, olive oil, ricotta, eggs, orange zest, orange juice, and vanilla until smooth.
4. Fold wet into dry until just combined.
5. Pour into pan and smooth the top.
6. Bake 40–50 minutes until golden and a toothpick comes out clean.
7. Cool in pan 15 minutes, then release and cool on a rack.
8. Brush with a little orange syrup or dust with powdered sugar before serving.

How to Serve It

Serve with citrus segments and a dollop of ricotta sweetened with honey. Pair with late-harvest Riesling or Earl Grey tea. Store in the fridge 3–4 days; bring to room temperature before serving. Make-ahead friendly: freeze slices and thaw before serving.

You’ve got a full roster of cakes that prove yogurt is an amazing shortcut to tender, moist, and fluffy results. From citrus-bright loafs to rich chocolate and delicate matcha, there’s a Moist Fluffy Yogurt Cake here for every celebration and season.

Pin your favorites for easy access, try one this weekend, and share a slice with friends or family. Which flavor are you baking first—classic vanilla, tangy lemon, or something a bit more adventurous like olive oil and honey? I can’t wait to hear which one becomes your go-to.