3-Ingredient Egg Yogurt Cake Bread Recipe

Step by Step Guide to Making Egg Yogurt Cake Bread

Step 1: Preheat your oven to 180°C (350°F). Grease a cake or loaf pan and line it with parchment paper.
Step 2: In a large mixing bowl, beat the eggs and sugar together for 2 3 minutes until the mixture is pale and airy. This is key to a light texture.
Step 3: Add in the Greek yogurt and mix until smooth. I prefer full-fat yogurt it adds extra richness.
Step 4: Sift in the flour and baking powder gradually. Stir with a spatula using folding motions. Don’t overmix just enough to combine.
Step 5: Pour the batter into the prepared pan. Sprinkle the top with chocolate flakes or raisins if using. These little extras turn a basic cake into a cozy treat.
Step 6: Bake for 25 30 minutes. Keep an eye on it after 25 you want the edges golden and a toothpick to come out clean.
Step 7: Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Don’t rush this cooling helps the crumb set beautifully.

Let me share a few nuggets from my own baking trials:

Yogurt consistency matters: Greek yogurt gives a dense but moist texture. If using regular yogurt, reduce it slightly to avoid thinning the batter.
Don’t skip sifting: It helps you avoid clumps and makes your batter smoother.
Want a fluffier rise? Warm your eggs to room temperature before beating. Cold eggs won’t aerate as well.
Rising trouble? Your baking powder might be old. Always check the expiration it can make or break the cake’s lift.