This yogurt cake is the one I have made the most times in my life and one of the first I learned. It is the cake of the grandmothers, the one of a lifetime that is made with a yogurt and we use that same cup to measure the rest of the ingredients.

You will not need even a weight, simply using that glass of yogurt you can make this cake delight that today I have also prepared especially for you to serve you for any special day, birthday or celebration.

You can flavor it with what you like best: lemon zest, orange, tangerine, a little soluble coffee mixed with yogurt or as I have done with vanilla that transforms it into a perfect cake for multi-layer cakes.

My grandmother taught me how to do it and that's why I have a special affection for her. He taught me how to prepare it with a simple wooden spoon and it is fantastic but with some electric rods it gives it such a rich texture, that I no longer separate myself from them. I hope you do and that I always accompany you.


For the sponge

  • 4 eggs
  • 2 measures of the sugar yogurt cup
  • 1 measure of the yogurt cup of extra virgin olive oil, sunflower oil or melted butter – I used melted butter
  • 1 white yogurt in a glass (plastic or glass it doesn't matter)
  • 1 teaspoon and a half of pure vanilla extract
  • a pinch of salt
  • 3 measures of the glass of flour yogurt
  • 1 sachet of baking powder

For mascarpone cream with cream

  • 250 g of mascarpone cheese
  • 300 ml of very cold liquid cream with at least 35% fat
  • 80 g of icing sugar
  • 1 teaspoon vanilla paste
  • 200 g fresh strawberries to decorate


We grease a mold of 18 cm. Put a baking paper in the background and set aside. Preheat the oven to 180 degrees.

Beat the eggs with the help of electric rods along with the sugar until they double the volume and lighten the color.

Then add the melted butter and yogurt and beat again. Now it's time to add the vanilla and pinch of salt. We mix again.

Finally add the flour sifted with the yeast and mix with enveloping movements with the help of a spatula or manual rods. The idea is to do it with movements from the bottom up so that the air that we have put in beating the eggs does not escape.

Pour the mixture into the mold and bake for about 40 minutes. In my mother's oven I bake it at 180 degrees but in mine which is a Miele I lower it to 175 degrees. If we see that the surface is roasted a lot we can cover it with an aluminum foil but be careful because if we open the oven too soon we can make the cake go down the center and it will not go back up.

Tips and Tricks

  • We can flavor with the zest of an orange, lemon or a tangerine, adding two tablespoons of soluble coffee to yogurt or with a little vanilla as I have done.
  • The temperature of the oven in my mother's is 180 but in mine that is a Miele I must lower it to 175 because otherwise it burns.
  • Difficulty: easy
  • Preparation time: 50 minutes
  • Servings: 10

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