cranberry yogurt cake

Cranberry Yogurt Cake: A Simple & Delicious Recipe

Indulge in a moist, tangy-sweet Cranberry Yogurt Cake, perfect for breakfast or dessert! This easy recipe blends creamy yogurt with tart cranberries for a balanced flavor. Here’s how to make it:

Ingredients:

- 1½ cups all-purpose flour

- 1 cup plain yogurt (full-fat for richness)

- ¾ cup sugar (adjust to taste)

- 2 large eggs

- ½ cup vegetable oil

- 1 tsp vanilla extract

- 1½ tsp baking powder

- ½ tsp baking soda

- 1 cup fresh or frozen cranberries

- Zest of 1 lemon (optional, for brightness)

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.

2. Mix dry ingredients: Whisk flour, baking powder, baking soda, and sugar in a bowl.

3. Combine wet ingredients: In another bowl, beat eggs, then stir in yogurt, oil, vanilla, and lemon zest.

4. Blend: Pour wet ingredients into dry ingredients. Fold gently until just combined (don’t overmix).

5. Add cranberries: Gently fold in cranberries.

6. Bake: Pour batter into the pan. Bake 35–40 minutes until a toothpick comes out clean.

7. Cool: Let it cool in the pan for 10 minutes, then transfer to a wire rack.

Serve plain, dusted with powdered sugar, or with a dollop of yogurt. The cake stays moist for days—enjoy!