Classic Vanilla Yogurt Loaf Cake

Name: Classic Vanilla Yogurt Loaf Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8 servings
Ingredients: 1 ½ cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; ½ cup unsalted butter, softened; 1 cup sugar; 2 large eggs; 1 cup plain yogurt; 2 teaspoons vanilla extract

Highlighted under: Pastry Pleasures

I love baking, and there’s something special about whipping up a loaf cake that’s light yet moist. This Classic Vanilla Yogurt Loaf Cake is my go-to recipe when I want to impress friends and family. The addition of yogurt not only enriches the flavor but also creates a tender crumb that keeps everyone coming back for seconds. With its simple ingredients and easy preparation, this cake is perfect for any occasion, whether it's an afternoon tea or a cherished family breakfast.

Created by

Eleanor Briggs

Last updated on 2026-02-02T01:25:36.415Z

When I first experimented with yogurt in a cake, I was pleasantly surprised by how it transformed the texture. The yogurt provides moisture without making the cake too dense, which is often a concern with loaf cakes. Plus, it gives a subtle tang that beautifully complements the sweetness.

This recipe is a family favorite, and it’s become a staple in my kitchen. A tip I learned is to ensure your ingredients are at room temperature for better integration, which helps achieve a smooth batter and a uniform rise. Trust me, this little detail makes all the difference!

Why You'll Love This Recipe
Unique tanginess from yogurt enhances the vanilla flavor
Moist and tender crumb that's perfect with morning coffee
Easy to prepare with simple pantry ingredients

Understanding the Role of Yogurt

In this Classic Vanilla Yogurt Loaf Cake, yogurt serves two essential purposes. First, its acidity reacts with baking soda, yielding a tender and fluffy crumb. This reaction is crucial as it helps leaven the cake while keeping it moist. Second, the unique tanginess of yogurt enhances the vanilla flavor, creating a depth that pairs perfectly with the sweetness of sugar. If you’re out of yogurt, you can substitute it with sour cream or buttermilk, but the end result may vary in flavor and texture.

When measuring yogurt, it's best to use a kitchen scale for accuracy, especially since one cup of yogurt can vary based on its density. If you find your yogurt is too liquidy, you can strain it using a cheesecloth or coffee filter to achieve a thicker consistency akin to Greek yogurt. This will help maintain the cake's desired moistness and texture.

Achieving the Perfect Crust

To develop a beautiful golden crust on your loaf cake, ensure your oven is preheated to the correct temperature of 350°F (175°C) before you place the cake inside. An oven thermometer can be helpful to ensure accuracy. The initial heat will create steam in the batter, aiding in the rise and forming a delicate crust. If you're noticing your cake browning too quickly on top, consider lightly covering it with aluminum foil halfway through the baking time.

Once baked, allow the cake to cool in the pan for a short period. This helps the crust set while preventing the cake from breaking apart when transferring. Aim for a golden hue on the edges of the cake, which indicates a well-baked loaf. If you're after a softer crust, you can brush the top with melted butter immediately after baking, which will also add flavor.

Storing and Serving Suggestions

To keep your Classic Vanilla Yogurt Loaf Cake fresh, wrap it tightly in plastic wrap or aluminum foil and store it at room temperature for up to three days. If you’re planning to keep it longer, consider freezing individual slices. Allow the cake to cool completely before slicing, and then wrap portions securely in plastic wrap followed by aluminum foil. Label and date your wrapped slices, and they can be enjoyed for up to three months when stored in the freezer.

For serving, this loaf cake pairs wonderfully with a dollop of whipped cream or a drizzle of honey. Sliced strawberries or a fruit compote can elevate its presentation for special occasions, giving a fresh contrast to the rich cake. Whether enjoyed plain or topped, the versatility of this loaf makes it an excellent choice for brunches or afternoon tea.

Ingredients

Gather these ingredients to get started on your delicious loaf cake!

For the Loaf Cake

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
1 cup sugar
2 large eggs
1 cup plain yogurt
2 teaspoons vanilla extract

Once you have all the ingredients, you're ready to start baking!

Instructions

Follow these steps to create your Classic Vanilla Yogurt Loaf Cake.

Preheat the Oven

Begin by preheating your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper for easy removal.

Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Cream Butter and Sugar

In a large mixing bowl, cream the softened butter and sugar until light and fluffy, about 3-4 minutes. This adds air into the mixture, helping your cake rise.

Add Eggs and Yogurt

Beat in the eggs one at a time, followed by the yogurt and vanilla extract. Mix until well combined.

Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix to keep the loaf light and airy.

Bake

Pour the batter into the prepared loaf pan. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack. Serve warm or at room temperature, and enjoy!

Enjoy your homemade Classic Vanilla Yogurt Loaf Cake!

Pro Tips

For an extra touch, consider adding a glaze or a sprinkle of powdered sugar on top once the cake has cooled. You can also experiment with adding orange zest or almond extract for a twist on flavors!

Common Troubleshooting Tips

If your loaf cake is turning out dense, it may be due to overmixing when incorporating the dry ingredients. Aim to stir just until combined; a few lumps are perfectly fine. Additionally, ensure your baking powder and soda are fresh, as expired leavening agents can lead to insufficient rising.

Another common issue is the cake sinking in the center, which can happen if the batter is too wet or if it was underbaked. Properly measuring your flour by spooning it into the measuring cup and leveling off will avoid excess moisture. If you're unsure of doneness, use a toothpick: it should come out clean or with a few moist crumbs, but no wet batter.

Flavor Variations to Experiment With

While this recipe highlights the classic vanilla flavor, you can easily add a twist by incorporating other ingredients. For a citrusy punch, consider adding lemon or orange zest to the batter—about one tablespoon will do. Spices like cinnamon, nutmeg, or ginger can be added for a warm flavor profile, complementing the yogurt beautifully.

If you’re a chocolate lover, mix in half a cup of chocolate chips or chunks before pouring the batter into the loaf pan. Alternatively, replace a quarter cup of flour with cocoa powder for a chocolatey twist. Just remember to adjust the sugar to taste if you go this route.

Meal Pairing Ideas

This Classic Vanilla Yogurt Loaf Cake is wonderfully versatile and pairs excellently with a variety of meal options. For breakfast, enjoy a slice with a side of fresh fruit and a strong cup of coffee. The tang of yogurt lends itself well to complementing the acidity of coffee, making for a delightful morning treat.

At afternoon tea, elevate your experience by serving this cake with assorted jams or clotted cream. A light sprinkle of powdered sugar on top can also add a touch of elegance. The cake’s moist texture and subtle flavor profile make it easy to integrate into your favorite brunch spreads or dessert tables.

Questions About Recipes

→ Can I use Greek yogurt instead of regular yogurt?

Yes, Greek yogurt works wonderfully and will add even more protein and creaminess to the cake.

→ How should I store the leftover cake?

Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

→ Can I freeze this cake?

Absolutely! Wrap the cooled loaf tightly in plastic wrap and then in aluminum foil to freeze for up to 3 months.

→ What can I serve with this cake?

This loaf cake pairs beautifully with fresh fruit, whipped cream, or just a cup of tea or coffee.