Egg Yogurt Cake Bread 🍰🥚
A light, fluffy, and slightly tangy cake-like bread made with yogurt for moisture and a tender crumb—perfect for breakfast or tea time!
Ingredients (Makes 1 loaf)
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1 ½ cups (190g) all-purpose flour
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2 tsp baking powder
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¼ tsp salt
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¾ cup (150g) granulated sugar
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3 large eggs, room temperature
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1 cup (240g) plain yogurt (Greek or regular)
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½ cup (120ml) vegetable oil (or melted butter)
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1 tsp vanilla extract
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Zest of 1 lemon (optional, for brightness)
Optional Add-Ins:
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½ cup blueberries (tossed in flour)
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1 tbsp poppy seeds
Instructions
1. Prep & Mix Dry Ingredients
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Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
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Whisk flour, baking powder, and salt in a bowl.
2. Make the Batter
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In another bowl, beat eggs and sugar until pale and thick (~3 mins).
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Add yogurt, oil, vanilla, and lemon zest (if using). Mix until smooth.
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Gently fold in dry ingredients until just combined (don’t overmix).
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Stir in add-ins (if using).
3. Bake
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Pour batter into the pan. Bake for 45–55 mins until a toothpick comes out clean.
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Cool in the pan for 10 mins, then transfer to a wire rack.
Tips for Success
✔ Use room-temperature ingredients for even mixing.
✔ Avoid overbaking—the center should spring back when lightly pressed.
✔ Add a glaze: Mix ½ cup powdered sugar + 1 tbsp lemon juice and drizzle over cooled loaf.
Why You’ll Love This
✅ Moist and tender from the yogurt (no dry crumbs here!).
✅ Versatile—swap yogurt for sour cream or buttermilk.
✅ Easy to customize with nuts, citrus, or chocolate chips.
Serve with: Fresh fruit, honey, or a dollop of whipped cream.
Want a lemon-blueberry version? Add 1 cup blueberries + 2 tbsp lemon juice to the batter! 😊
Need gluten-free? Use a 1:1 GF flour blend. 🌾