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Yogurt Loaf Cake

ByAshley
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Think of the softest, most tender loaf you've ever had, only lighter, made with the fruitiness of olive oil and rich yogurt and just enough sweetness to make you want 'just one more slice.'

Yogurt Loaf Cake

We drink a lot of tea in our house, so I wanted a cake that felt like it was made for tea time. Not too sweet, just light and flavorful.

Using yogurt and olive oil, which are two staples in our kitchen, made it moist and tender. It's the perfect tea snack, and we've been baking this loaf on repeat.

Ingredient Details

Loaf Cake Ingredients

You'll need the usual baking staples with a few Mediterranean twists. Start with all-purpose flour and a little baking powder to give the loaf that soft lift.

We'll use two eggs for structure, and just enough sugar to sweeten without overdoing it. The star here is olive oil, which keeps the cake incredibly moist. The yogurt adds tang and tenderness, and a splash of vanilla ties it all together.

Step-by-Step: Making the Yogurt Loaf Cake

Whisking flour, baking powder, and salt together in a mixing bowl
  1. Whisk together the flour, baking powder, and salt in a bowl.
Beaten eggs and sugar whisked until pale and fluffy in a bowl
  1. In a bigger bowl, beat the eggs and sugar for 3 minutes until they're pale and a little fluffy. This makes the cake light.
Pouring olive oil into whisked eggs and sugar mixture
  1. Slowly whisk in the olive oil.
Adding yogurt and vanilla extract to cake batter
  1. Stir in the yogurt and vanilla.
combining dry ingredients to wet ingredients in large yellow bowl
  1. Add the dry ingredients in two batches, folding gently with a spatula just until no flour streaks remain.
Pouring cake batter into lined loaf pan
  1. Pour the batter into a greased pan lined with parchment paper.

Recipe Tip

If you want that pretty crack down the middle of your loaf, dip a bench scraper into the batter about ½ inch deep before baking. An excellent tip from Lindsay Landis (Love and Olive Oil).

Golden brown yogurt loaf cake fresh from the oven
  1. Bake for 45 minutes or until the top is golden and a toothpick comes out clean.

Do you have the right loaf pan?

  • If your pan is too wide, your loaf will come out short, over-baked, dark on the sides, and pale on top. I highly recommend this pan, or a loaf pan that's one pound, 8½ × 4½ × 2⅔ inches (21.5 × 11.4 × 6.9 cm).
best loaf cake

Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Yogurt Sugar Glaze

Once your cake has cooled, add 2 tablespoons of yogurt to 1 cup of powdered sugar and pour it over the loaf to create a sweet glaze.

How to Serve (and Store)

Slice the loaf and enjoy as is-we especially love it with a cup of Turkish coffee (or tea). If you have any leftovers, wrap the cake tightly or keep it in an airtight container at room temperature (or the fridge) for a few days.

If you are looking for more sweets with a Mediterranean twist, I highly recommend my olive oil pumpkin bread next.

best olive oil loaf cake recipe

Alright, it's time to get baking! This olive oil yogurt cake is as easy as it is delicious, and I'd love to hear how it turned out for you in the comments. ♡

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Yogurt Loaf Cake

loaf cake
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5 from 1 review

Moist, tender, and sweet, this Yogurt Loaf Cake is a simple bake with a golden crust and a soft, airy crumb. Finished with a tangy yogurt glaze, it's perfect for breakfast, afternoon tea, or an easy dessert.

  • Author: Ashley
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 1 loaf (8-10 slices) 1x
  • Category: Dessert, Snack
  • Method: Baking
  • Cuisine: Mediterranean, American
  • Diet: Vegetarian

Ingredients

Units Scale
  • 1 ¾ cups All-purpose flour (210g)
  • 1 ½ teaspoon Baking powder (6g)
  • ½ teaspoon Fine sea salt (2g)
  • 2 large Eggs
  • ¾ cup Granulated sugar(150g)
  • ½ cup Olive oil (120g or 120 ml)
  • ¾ cup Plain whole milk yogurt (160g)
  • 1 teaspoon Vanilla extract (5ml)

Yogurt glaze

  • 1 cup powdered sugar
  • 2 tablespoons whole milk yogurt

Instructions

  1. Preheat oven to 350°F (175°C), middle rack.
  2. Use a light-colored aluminum loaf pan (8½ x 4½ in or similar). Grease and line with parchment paper for easy removal.
  3. In a medium bowl, whisk together flour, baking powder, and salt.
  4. In a large bowl, beat the eggs and sugar with a hand mixer (or whisk vigorously) for 2-3 minutes until pale, thick, and airy. This step gives the cake more lift.
  5. Whisk in the olive oil slowly until incorporated.
  6. Stir in yogurt and vanilla just until smooth.
  7. Add the dry ingredients in two batches, folding gently with a spatula just until no flour streaks remain. The batter should be thick but pourable. Note: If you want that pretty crack down the middle of your loaf, dip a bench scraper into the batter about ½ inch deep before baking.
  8. Pour into the prepared pan. Bake for 45 minutes or until the top is golden and a toothpick comes out clean.
  9. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  10. To make the yogurt glaze, combine the yogurt and powdered sugar and drizzle it over the cooled loaf cake. Over time, the glaze will dry and set. Enjoy. 

Nutrition

  • Serving Size: 1 slice
  • Calories: 425
  • Sugar: 36.2 g
  • Sodium: 190.5 mg
  • Fat: 18.2 g
  • Saturated Fat: 3.9 g
  • Trans Fat: 0 g
  • Carbohydrates: 58.3 g
  • Fiber: 0.8 g
  • Protein: 8.8 g
  • Cholesterol: 54.7 mg

Did you make this recipe?

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Did you make this recipe?

Leave a comment below! I'd love to hear about your recipe creations.

-Ashley

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One Comment

  1. Such a great recipe. My family loved it. I used Greek yogurt and light olive oil and it was delicious. I will be making it again this week!

    Reply