Soft Yogurt Breakfast Cake is tender, fluffy, and subtly sweet, perfect for breakfast or brunch. Made with yogurt, eggs, and a touch of vanilla.

Scale

2 large eggs

1/2 cup sugar

1 cup plain yogurt

1/4 cup vegetable oil

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking powder

Pinch of salt

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1. Preheat your oven to 350°F (175°C). Grease a baking pan and line with parchment paper.

2. In a large bowl, whisk eggs and sugar until pale and fluffy. Add yogurt, oil, and vanilla; stir until smooth.

3. In another bowl, sift together flour, baking powder, and salt.

4. Gently fold dry ingredients into wet mixture until just combined.

5. Pour batter into pan and smooth the top. Bake 30–35 minutes until a toothpick comes out clean.

6. Cool for 10 minutes, then transfer to a cooling rack. Slice thick pieces and serve.

Don’t overmix the batter; this keeps the cake soft and airy.

Room temperature ingredients mix better.

Pan size matters; adjust for thicker cake.

Store leftovers in airtight container; can freeze up to 2 months.