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This yogurt cake without eggs and butter is a simple, fluffy and wonderfully fragrant dessert made from just a few basic ingredients in minutes. Flavoured with orange or lemon zest, it delights with its fresh aroma and soft, tender texture that evokes the taste of homemade cakes from childhood. Perfect for breakfast, an afternoon coffee, or as a light family treat. Despite being egg-free and butter-free, it remains beautifully soft, airy and full of flavour — the ideal choice when you crave something light yet truly delicious.
Ingredients for Yogurt Cake Without Eggs (18 cm round tin)
- 290 g plain flour
- 300 ml natural yogurt
- 100 ml sunflower oil
- Zest of 1 unwaxed orange or lemon
- 100 g sugar
- 1 sachet of baking powder
- A pinch of salt
- 1 tbsp icing sugar for dusting
Method
1Sift the flour with baking powder and salt. In a separate bowl, mix sugar, orange or lemon zest, oil and yogurt. Beat with an electric mixer for a few minutes until the sugar dissolves and the mixture is smooth.
2Gradually add the sifted flour mixture and continue to beat until you get a smooth, slightly thick batter without lumps.
3Pour the batter into a round cake tin (approx. 18 cm), lined with baking paper or lightly greased with oil. Level the top with a spatula.
4Bake in a preheated oven at 180 °C (350 °F) for about 40 minutes. Check with a toothpick — if it comes out clean, the cake is done.
5Once baked, remove the cake from the oven and let it cool slightly. Then turn it out onto a plate and dust with icing sugar.
Tips for a Perfect Yogurt Cake
• You can replace plain yogurt with fruit yogurt — just reduce the amount of sugar slightly.
• For extra flavour and moisture, add raspberries, blueberries, or small apple pieces.
• Dust the cake with shredded coconut, almonds, or a thin layer of grated chocolate.
• Add a touch of vanilla or cinnamon for a richer aroma.
• Store it in an airtight container — it stays soft even the next day.
Frequently Asked Questions (FAQ)
Can I use Greek yogurt?
Yes, you can. Add 2–3 tablespoons of milk to prevent the batter from being too thick, as Greek yogurt is denser than regular yogurt.
How do I know when the cake is baked?
Do the toothpick test — insert it into the centre, and if it comes out clean, the cake is ready.
Can I use a larger baking tin?
Yes, just reduce the baking time by about 10 minutes, as the batter layer will be thinner and will bake faster.
