Yoghurt Loaf Cake – Quick & Easy

4.8/5 - (10 votes)

Yoghurt Loaf Cake is so good. This quick and easy version is proof of that. Mix together the wet ingredients. Then do the same with the dry ingredients. Combine the wet with the dry. That’s all there is too it. But, of course, the batter needs to be poured into a prepared loaf pan and then baked.

A loaf cake is similar to a pound cake, but some ingredients may be varied or substituted. In this recipe the recipe doesn’t use butter but a combination of oil and yoghurt. The oil creates a cake which stays soft and moist, even when refrigerated. The yoghurt helps to create a tender crumb for the cake.

Flavourings can be used to enhance the cake. In this recipe I use almond extract and lemon zest to do that. I also use light brown sugar to impart a little caramel flavour too. The brown sugar also creates a darker batter than with caster sugar. Though caster sugar, or granulated, can be used instead too.

Of course, different flavouring can be used too. Vanilla is a great alternative. Orange is another, as is cinnamon.

Yoghurt Loaf Cake
Yoghurt Loaf Cake

The cake is made in a loaf pan. Usually it is a 2lb/900g pan. But they come in different sizes and shapes but always seem to be called 2lb/900g pans. I used a pan which is 9in/23cm by 5in/13cm at the top. The internal measurements are slightly smaller. That size makes a cake which almost fills the pan, when baked, but doesn’t rise over the top. Other pans will make different sizes, but all will be good. The beauty of the loaf cake is how it is suited to nice, flat, slices.

The recipe

Yoghurt Loaf Cake
Yoghurt Loaf Cake

As mentioned, above, this is a very simple recipe. Mix the eggs, oil, yoghurt, almond extract, sugar and lemon zest in one bowl. Combine the flour, salt, baking powder and baking soda in a larger bowl. Then pour the wet mixture into the dry and stir until fully combined. Then simply pour the batter into a prepared pan and bake it. The pan should be greased and floured, or lined, for ease of removing the cake.

My Cake

I followed the process above, but with one difference. I forgot to mix the almond extract with the wet ingredients, since it was transparent and difficult to see. But, no matter, I simply stirred it in to the batter at the end.

Yoghurt Loaf Cake
Yoghurt Loaf Cake

The batter half-filled the pan and I baked it for 45 minutes. It rose to just about fill the pan and it cracked along the top. That is usual in loaf cakes. I tested it with a skewer, which came out clean.

Then I removed the cake from the oven and left it in the pan for 10 minutes. I then transferred it to a wire rack to cool completely.

Once the cake had cooled I sliced it and had a taste. The texture was perfect, soft and tender. The flavour was awesome too, with almond and a hint of lemon. The brown sugar did impart the slightest of caramel tones too.

Altogether everything combined to make a perfect accompaniment to my cup of tea. I admit to eating two slices, with one cup of tea.

Yoghurt Loaf Cake – Video

Another loaf cake is Sticky Ginger Loaf Cake.

Yoghurt Loaf Cake – Quick & Easy

Recipe by geoffcooCourse: CakesDifficulty: Easy


Prep time


Cooking time




  • 200g(1 1/3 cups, base on scooping packed flour into a 250ml cup) plain flour

  • 4g(1 tsp) baking powder

  • 2g(1/2 tsp) baking soda/bicarbonate of soda

  • pinch of salt

  • 180ml(3/4 cup) plain yoghurt

  • 120ml(1/2 cup) flavourless oil

  • 2 medium eggs(large in USA)

  • 175g(3/4 cup+ 2 tbps, packed) light brown sugar

  • 5ml(1 tsp) almond extract

  • grated zest from one lemon


  • Preheat the oven to 180C/160C Fan/350F
  • Grease and flour a 2lb/900g loaf pan, or line it with parchment paper.
  • In a bowl place the sugar and then rub the lemon zest into it, between your fingers to release the oils.
  • Add the eggs, oil, yoghurt and almond extract and whisk until all is thoroughly combined.
  • In another, larger, bowl, mix the together the flour, baking powder, baking soda and salt.
  • Pour the wet mixture into the dry and stir until fully combined and there are no lumps.
  • Pour the batter into the prepared loaf pan.
  • Bake the loaf cake in the oven for 45 minutes, until it has risen well and turned a nice brown colour on the top. Test with a skewer and if it comes out clean remove the cake from the oven and leave for 10 minutes. If the skewer doesn’t come out clean bake for a few minutes longer and test again.
  • Remove the cake from the loaf pan and place on a wire rack to cool completely.


  1. Delicious! Almond, lemon and caramel. It’s all there. Lovely and light texture. I’ll be making this cake again.

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