This recipe describes how to make a “Creamy Baked Yogurt Cake,” a light and tangy dessert with a distinctive golden-brown, slightly caramelized top crust and a smooth, creamy interior that resembles a cheesecake. The image showcases a whole round cake, with a slice already removed to reveal its delicate, pale yellow, and consistent texture. The cake appears to have a slightly ruffled or crimped edge, indicating it might be baked in a tart pan or a springform pan lined with parchment paper, allowing for that attractive, rustic appearance. In the background, small jars of what appears to be yogurt or a creamy topping are visible, suggesting the dessert’s main ingredient and a potential serving accompaniment. This cake is known for its simplicity, often requiring fewer ingredients and steps than traditional cheesecakes, yet yielding a sophisticated and delightful treat that is less heavy than a dense cheesecake but richer than a typical sponge cake. The yogurt contributes to its unique tang and moistness.
Ingredients:
- 1 cup (226g) plain full-fat yogurt (Greek yogurt or regular, ensure it’s full-fat for creaminess)
- ½ cup (1 stick / 113g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ¾ cup (90g) all-purpose flour, sifted
- 1 teaspoon baking powder
- ¼ teaspoon salt
- Zest of 1 lemon (optional, for enhanced flavor)
- Powdered sugar, for dusting (optional)
- Fresh berries or additional yogurt, for serving (optional garnish)
Equipment:
- 8-inch (20 cm) round springform pan or tart pan
- Parchment paper
- Large mixing bowl(s)
- Electric mixer (stand mixer or hand mixer recommended)
- Rubber spatula
- Whisk
- Measuring cups and spoons
- Wire rack (for cooling cake)
- Serving plate or cake stand
Instructions:
Part 1: Prepare the Cake Batter
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line the bottom of an 8-inch round springform pan or tart pan with parchment paper. If using a springform pan, butter and flour the sides as well. If using a tart pan, ensure it’s well-greased.
- Cream Butter and Sugar: In a large mixing bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar on medium-high speed until light and fluffy, about 3-5 minutes. Scrape down the sides of the bowl as needed to ensure everything is well combined.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition until fully incorporated. Beat in the vanilla extract until just combined.
- Incorporate Yogurt: Gently fold in the plain full-fat yogurt and lemon zest (if using) into the butter mixture until just combined. The mixture might look slightly curdled at this point, but don’t worry, it will smooth out with the dry ingredients.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the sifted all-purpose flour, baking powder, and salt. Sifting the flour helps ensure a tender crumb.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, mixing on low speed or by hand with a rubber spatula until just combined. Be careful not to overmix, as this can develop gluten and lead to a tough cake. The batter should be smooth but not overworked.
- Pour into Pan: Pour the cake batter evenly into the prepared springform or tart pan. Smooth the top with a spatula.
Part 2: Bake the Yogurt Cake
- Bake: Place the pan in the preheated oven. Bake for 45-60 minutes, or until the top is golden brown and a wooden skewer or toothpick inserted into the center comes out clean or with only a few moist crumbs attached. The cake will puff up during baking and then may settle slightly as it cools. The top should have a beautifully caramelized, slightly cracked appearance.
- Cool: Once baked, remove the cake from the oven. Let it cool in the pan on a wire rack for at least 30 minutes before gently removing the sides of the springform pan or inverting the tart pan. Continue to let the cake cool completely on the wire rack before slicing. Cooling completely allows the cake to firm up and reach its optimal creamy texture.
Part 3: Serve
- Garnish (Optional): Once completely cool, dust the top of the cake with powdered sugar if desired.
- Slice and Serve: Slice the Creamy Baked Yogurt Cake into wedges. Serve plain, or with a dollop of extra plain yogurt, fresh berries, or a light fruit compote.
Tips for Success:
- Full-Fat Yogurt: Using full-fat yogurt (whether Greek or regular) is essential for the creamy, rich texture of this cake. Low-fat or non-fat yogurts may result in a drier cake.
- Room Temperature Ingredients: Ensure butter, cream cheese (if using, though not in this specific recipe, it’s common in similar cream cheese pound cakes), eggs, and yogurt are at room temperature. This allows them to combine more smoothly and incorporate air, resulting in a lighter and more uniform batter.
- Do Not Overmix: Overmixing the batter, especially after adding the flour, can develop the gluten and make the cake tough. Mix only until the ingredients are just combined.
- Pan Preparation: Proper pan preparation is crucial for easy release. Lining the bottom with parchment paper is highly recommended for springform pans.
- Golden Top: The characteristic golden-brown crust is desirable. If the top is browning too quickly, you can loosely tent it with aluminum foil during the last part of baking.
- Cool Completely: Patience is key! Allow the cake to cool completely before slicing. This allows the internal structure to set and the creamy texture to fully develop. Slicing too early may result in a gooey or crumbly cake.
- Flavor Enhancements: Lemon zest adds a lovely brightness that complements the tanginess of the yogurt. You can also try orange zest or a touch of almond extract for different flavor profiles.
- Storage: Store the Creamy Baked Yogurt Cake, covered tightly, in the refrigerator for up to 3-4 days. The cake’s creamy texture benefits from being chilled.
- Serving Suggestions: This cake is delicious on its own, but it’s also wonderful with fresh fruit, a berry compote, or a dusting of powdered sugar. A light dollop of additional plain yogurt can also enhance the experience.
- Texture: This cake has a unique texture that falls between a traditional cake and a cheesecake. It’s moist and tender, with a slight tang from the yogurt.
- Not a Savory Dish: This is a sweet dessert. It is distinct from savory meals such as Sizzling Chinese Pepper Steak with Onions, Longhorn Steakhouse Parmesan Chicken, Chicago Style Deep Dish Pizza, Dorito Taco Salad, Hearty Ground Beef Cabbage Soup, Pan-Fried Cod with Lemon Butter Sauce, Crispy Ground Beef Rolls, Southern-Style Cheddar Cheese Quick Bread, Fish Cutlets, Old Fashioned Salisbury Steak, Shepherd’s Pie, Braised Oxtail, Garlic Parmesan Fried Lamb Chops, Mac and Cheese, Pepperoni Pizza Bombs, or Garlic Butter Lobster and Scallops.
- Comparison to other desserts: This cake differs from other cakes and desserts like No-Bake Cherry Cheesecake Lasagna, Southern-Style Blackberry Cobbler, Easy No-Bake Peanut Clusters, Lemon Blueberry Cheesecake, Homemade Fruit Cake, Classic Apple Bundt Cake, Creamy Lemon Pudding, Leche Flan, Fluffy Asian-Style Sponge Cakes (Mamon), Super Soft Vanilla Breakfast Cake, Lemon Meringue Cheesecake, World’s Best Butter Cookies, Classic Homemade Strawberry Cake, Healthy Carrot Cake, Homemade Creamy Ice Cream, Mini Cherry Cheese Danish, Pineapple Pecan Cream Cheese Pound Cake, Caramel Cream Cheese Pound Cake, Orange Blender Cake, Blueberry Bundt Cake, Chocolate Cake, an unnamed chocolate pie in image_ba1c7c.jpg, Maple Cream Pie, Vanilla Custard Puff Pastry Squares, Sweet Milk Fudge Squares, Strawberry Banana Pudding, Pineapple Upside Down Cupcakes, or Peach Cobbler. It is also not a condiment like Lemon Curd, or a simple loaf of bread.