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This Light and Fluffy Yogurt Cloud Cake delivers a sweet fix that feels light as air and delightfully moist. It’s perfect when you want a dessert that won’t weigh you down but still satisfies your cravings for something tender and flavorful. The yogurt adds a gentle tang and keeps the cake wonderfully soft while the hint of vanilla and lemon zest bring a refreshing brightness to each bite. Whether you’re enjoying a quiet afternoon treat or serving up dessert for friends, this cake feels like a special occasion wrapped in simplicity.
My first batch came together on a rainy afternoon when I craved something comforting but not heavy. Since then, it has become my go-to dessert for guests who want a little something sweet without the guilt.
Ingredients
- All-Purpose Flour: offers the cake its structure while staying light and tender, swap for gluten-free blend if desired
- Baking Powder: is essential to help the cake rise and develop that soft, fluffy crumb, make sure yours is fresh for best results
- Salt: balances the sweetness and enhances all the flavors, fine sea salt distributes more evenly
- Eggs: create richness and moisture and help the cake lift, bring them to room temperature before starting
- Yogurt: is the heart of this cake, providing tang and keeping the crumb moist, Greek yogurt will give a denser cake, and dairy-free alternatives work well too
- Granulated Sugar: adds just enough sweetness without overpowering the gentle flavors
- Vegetable Oil: keeps the texture tender and moist, but melted butter is a tasty substitute for richness
- Vanilla Extract: deepens the flavor and adds warmth, try almond extract for a different twist
- Lemon Zest: is optional but brightens the cake with a fresh zing, other citrus zests like orange or lime work great too
Step-by-Step Instructions
- Preheat Oven:
- Set your oven to 350 degrees Fahrenheit or 175 degrees Celsius. Prepare an 8-inch round cake pan by greasing it well or lining it with parchment paper. This ensures your cake will release easily after baking and remain intact.
- Mix Dry Ingredients:
- In a large bowl, combine the flour, baking powder, and salt. Whisk them together until evenly blended. This dry mixture sets the foundation for a fluffy, light crumb, so take a moment to make sure everything is mixed thoroughly.
- Combine Wet Ingredients:
- In another bowl, whisk the eggs, yogurt, sugar, vegetable oil, and vanilla extract until smooth and creamy. If you are adding lemon zest, fold it in here to infuse your batter with a subtle citrus brightness.
- Combine Mixtures:
- Gently fold the dry ingredients into the wet mixture with careful, slow strokes. Stir just until everything is combined. Resist the urge to overmix because maintaining air bubbles trapped in the batter is what keeps the cake light and cloudlike.
- Bake:
- Pour the batter into your prepared pan, spreading the surface evenly with a spatula. Bake for about 30 to 35 minutes until the top turns a light golden brown and a toothpick inserted into the center comes out clean.
- Cool:
- Let the cake cool in the pan for 10 minutes after baking. Then transfer it to a wire rack to cool completely. This cooling step helps the cake set up without losing its tender texture.
- Serve:
- Dust with powdered sugar or adorn with fresh berries or lightly sweetened whipped cream for a simple yet stunning presentation. Adding a sprig of mint can add a fresh and pretty finish.
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This cake holds a special place in my kitchen because it was my way of finding comfort in baking without complexity. I love how the yogurt turns a humble cake into something unexpectedly light and refreshing. Serving it with a cup of mint tea became a lovely tradition during chillier afternoons at home.
Storage Tips
Store the cake covered in an airtight container at room temperature for up to three days to keep its soft texture intact. If you want it to last longer, refrigerate it for up to a week, but always bring it back to room temperature before serving. For longer storage, wrap slices tightly and freeze for up to two months. Thaw overnight in the fridge or at room temp before enjoying.
Ingredient Substitutions
Replace all-purpose flour with a gluten-free blend to make the cake gluten free without sacrificing texture. Use dairy-free yogurts like coconut or almond to accommodate dietary needs while keeping moisture. Substitute vegetable oil with melted butter for a richer flavor that complements the vanilla and citrus notes.
Serving Suggestions
Pair with fresh berries such as strawberries and blueberries for a burst of natural sweetness and color. A dollop of lightly sweetened whipped cream or a drizzle of honey adds richness without overpowering the light cake. For a refreshing contrast, serve alongside citrus sorbet or sip on brewed mint tea, enhancing the cake’s subtle tang.
Pro Tips
Mix dry and wet ingredients separately and combine gently to avoid knocking out air from the batter. Use room temperature eggs and yogurt to help the batter emulsify smoothly and rise properly. Cool completely on a wire rack to prevent sogginess and keep the cake’s delicate, fluffy texture intact.
Commonly Asked Questions
- → What type of yogurt works best for this cake?
Plain yogurt provides the right tang and moisture. Greek yogurt yields a denser texture, while coconut or almond yogurt offers dairy-free alternatives with unique flavors.
- → How can I ensure the cake stays light and fluffy?
Mix wet and dry ingredients just until combined to avoid losing air. Use fresh baking powder and room temperature eggs for optimal rise and texture.
- → What are some great serving suggestions?
Try fresh berries, whipped cream, or a light drizzle of melted chocolate. Citrus sorbet or mint tea pair well to complement the cake’s subtle tang.
- → Can this cake be made gluten-free?
Yes, substituting all-purpose flour with a quality gluten-free blend maintains a light crumb while accommodating gluten sensitivities.
- → What is the best way to store leftovers?
Keep in an airtight container at room temperature for 2-3 days or refrigerate up to a week. For longer storage, freeze wrapped well for up to 2 months.
- → How to fix it if the cake doesn’t rise properly?
Check your baking powder's freshness, avoid overmixing batter, and ensure eggs and yogurt are at room temperature to help the cake rise evenly.