Dessert
Easy Yogurt Sponge Cake (Bizcocho de Yogur)
A soft, moist Spanish yogurt sponge cake with lemon zest, made in one bowl with a simple ratio. 15 minutes of prep and ready in about 1 hour 30 minutes.
By the Forkful editorial team · Published
Quick answer
Whisk 3 eggs with 1¼ cups sugar, then stir in ½ cup plain yogurt, ½ cup oil and lemon zest. Fold in 3 cups flour mixed with 2 tsp baking powder and a pinch of salt, pour into a greased 9 × 5-inch loaf pan and bake at 350°F (180°C) for 40–45 minutes, until a toothpick comes out clean. Cool 30 minutes before slicing.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 1 h 30 min
- Makes
- 10 slices
Total time includes 30 min of rising, chilling or cooling.
"Receta bizcocho" is one of the most common baking searches in Spanish, and the yogurt version is the one most home cooks learn first. It needs no mixer, no creaming and no special ingredients: a yogurt pot becomes the measuring cup for everything else.
The classic ratio is one part yogurt, one part oil, two parts sugar and three parts flour, plus eggs and baking powder. Oil keeps the crumb soft for days, and lemon zest gives it a clean, fresh scent. Serve it plain with coffee, dust it with powdered sugar, or add chocolate chips.
Ingredients
Change the number and every amount updates automatically.
- 3 large eggs
- 1 ¼ cups granulated sugar (250 g)
- ½ cup plain yogurt (125 g)
- ½ cup mild olive or sunflower oil
- 1 lemon, zested
- 3 cups all-purpose flour (375 g)
- 2 tsp baking powder
- ¼ tsp salt
- 1 tbsp butter or oil, for the pan
Instructions
- Heat the oven to 350°F (180°C). Grease a 9 × 5-inch (23 × 13 cm) loaf pan and line the bottom with parchment.
- In a large bowl, whisk the eggs and sugar for 1–2 minutes until pale and slightly thick.
- Whisk in the yogurt, oil and lemon zest until smooth.
- Mix the flour, baking powder and salt, then fold them in with a spatula, in two additions, only until no dry flour remains.
- Pour the batter into the pan and smooth the top. Bake in the middle of the oven for 40–45 minutes, until golden and a toothpick in the centre comes out clean. Do not open the oven door in the first 30 minutes.
- Cool in the pan for 10 minutes, then turn out onto a rack and cool at least 20 minutes more before slicing.
Tips for the best result
- 1Use a toothpick test from 40 minutes. If it comes out with wet batter, bake 5 minutes more.
- 2Mix the baking powder into the flour first so it spreads evenly, and stop mixing as soon as the flour disappears.
- 3Opening the oven early makes the cake sink in the middle.
- 4Swap the lemon zest for orange zest, or fold in ½ cup chocolate chips tossed in a spoonful of the flour.
Storage
Keep it wrapped at room temperature for up to 3 days, or slice and freeze for up to 3 months. Defrost at room temperature.
Frequently asked questions
Can I use any kind of yogurt?
Yes. Plain, lemon or Greek yogurt all work; Greek yogurt gives a slightly denser crumb.
Why did my yogurt cake sink?
The most common reasons are opening the oven door too early, an oven that is too cool, or taking it out before the centre is set. Check it with a toothpick first.
Can I bake it in a round pan?
Yes. Use a 9-inch (23 cm) round pan and check from 30 minutes, as a wider pan bakes faster than a loaf pan.
