Julie Clark
Posted: Updated:
Yogurt Loaf Cake
Add a touch of your favorite Greek yogurt to this easy cake! Yogurt Loaf Cake is perfect for breakfast, dessert or a snack.
Elaborately decorated, layer cakes and cakes stuffed with candy all have their place, but every now and then you’re just craving an easy cake with simple flavor.
When the sweet craving hits, we’re here for you with this easy yogurt loaf cake.
It’s perfect for every day because it is quick, makes a small loaf, and is perfect for breakfast, dessert or a snack.
What is a loaf cake?
This is a simple question…a loaf cake is any cake baked in a loaf pan. Easy as that! Loaf cakes are sliced in slices that make the cake look like bread rather than traditional cake.
Pound cakes are often baked in loaf cake pans.
Can I use a loaf pan to bake a cake?
Yes! Most of our loaf cakes use a 9×5 bread pan. The important thing to remember if you add cake batter to a loaf pan is that it will take longer to bake than traditional 9×13 baking pans. This is because it is a thicker cake.
Plan for around an hour baking time for most loaf cakes.
What does yogurt do in baking?
There are a few things that yogurt accomplishes when you add it to baked goods.
- Yogurt adds moisture. It helps keep baked goods soft and tender!
- Yogurt adds tang. Think of a buttermilk flavor that you know and love from old fashioned recipes. Yogurt adds a similar taste.
- Yogurt adds protein. Greek yogurt is high in protein and lower in fat than sour cream, which is also often used in baking.
How to Make Yogurt Loaf Cake
We use a stand mixer to mix this cake, but you could use a hand mixer if you’d like.
**Note before you begin: Allow the butter, eggs and yogurt to sit at room temperature for 30 minutes.**
- Grease and flour a 9×5 loaf pan. Set aside. We love using pan grease for this recipe. It helps the cake come out cleanly.
- Preheat the oven to 325 degrees.
- In a medium-size bowl, mix together the flour, baking powder, and baking soda.
- In a stand mixer, cream the butter on medium speed for 30 seconds. Add the sugar and beat for 3-4 minutes, until the mixture is light and fluffy. Add in the vanilla.
- Add the eggs, one at a time, beating for about 1 minute after each addition. Scrape down the sides of the bowls, as needed.
- Add the flour mixture and yogurt alternately, beating on low speed and mixing just until combined. Be careful not to overmix.
- Pour the batter into the prepared pan.
- Bake for 60 minutes or until a toothpick inserted in the middle comes out clean.
- Allow the cake to cool for 10 minutes, then remove it to a wire rack to cool completely.
What can I use instead of yogurt in a cake?
If you don’t have yogurt to use or don’t want to use it, substitute sour cream in place of the yogurt. Both work equally as well.
How to Serve Loaf Cake
This cake is good just as slices. You’ll have a hard time staying out of it! But if you’d like, we highly recommend using this cake as a base to strawberry shortcake. It’s delicious!
Another idea? Use leftover slices as french toast. Yeah….it’s amazing. This works best once the cake is a little drier so think day 2 or 3.
How to Store Cake
Store cake in an airtight container. This cake is safe to store at room temperature for 3 days. After that, we recommend refrigerating it or freezing it.
Can you freeze loaf cake?
Yes! This cake freezes well. Allow the cake to cool completely, then wrap it in plastic wrap once. Wrap again, either in a layer of aluminum foil, or place in a plastic bag or storage container.
Freeze for up to 3 months. When you are ready to defrost it, remove it from the freezer and allow it to defrost completely to room temperature before unwrapping it. This will help keep the cake fresh.
Other Cakes in Loaf Pans
Yogurt Loaf Cake
Add a touch of your favorite Greek yogurt to this easy cake! Yogurt Loaf Cake is perfect for breakfast, dessert or a snack.
Servings 10
Prep Time 20 minutes
Cook Time 1 hour
Ingredients
- 1/2 cup butter
- 1 cup granulated sugar
- 1/2 cup strawberry Greek yogurt (or your favorite flavor)
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon vanilla extract
- 3 large eggs
Instructions
- Allow the butter, eggs and yogurt to sit at room temperature for 30 minutes.
- Grease and flour a 9×5 loaf pan. Set aside.
- Preheat the oven to 325 degrees.
- In a medium-size bowl, mix together the flour, baking powder, and baking soda.
- In a stand mixer, cream the butter on medium speed for 30 seconds. Add the sugar and beat for 3-4 minutes, until the mixture is light and fluffy. Add in the vanilla.
- Add the eggs, one at a time, beating for about 1 minute after each addition. Scrape down the sides of the bowls, as needed.
- Add the flour mixture and yogurt alternately, beating on low speed and mixing just until combined. Be careful not to overmix.
- Pour the batter into the prepared pan.
- Bake for 60 minutes or until a toothpick inserted in the middle comes out clean.
- Allow the cake to cool for 10 minutes, then remove it to a wire rack.
Video
Notes
The calories shown are based on the cake being cut into 10 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.*
Nutrition
Calories: 265kcal | Carbohydrates: 37g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 89mg | Sodium: 140mg | Potassium: 75mg | Fiber: 1g | Sugar: 22g | Vitamin A: 375IU | Calcium: 33mg | Iron: 1mg
