There’s something undeniably comforting about the sweet aroma of a freshly baked peach cake wafting through your kitchen. This Peach Yogurt Cake is soft, moist, and packed with delicate fruity flavor. It’s the perfect balance of sweetness, freshness, and that hint of lemon zest that brightens the entire cake. The beauty of this recipe lies in its simplicity—made with common ingredients and ready in under an hour, it’s ideal for both beginners and seasoned bakers who crave a quick yet elegant dessert. Whether served warm with tea, chilled with a scoop of vanilla ice cream, or enjoyed plain with morning coffee, this cake will win hearts in every bite.

Full Recipe

Ingredients

• 2 eggs

• 100 g sugar

• Zest of 1 lemon 🍋

• A pinch of salt

• 100 ml sunflower oil 🌻

• 100 g natural yogurt (or sour cream or kefir)

• 200 g flour

• 10 g baking powder

• Canned peaches in syrup 🍑 (drained and sliced)

Cooking Directions

1. Prepare the Batter:
   Preheat your oven to 175°C (350°F). In a large mixing bowl, beat the eggs and sugar together until the mixture becomes light, fluffy, and slightly pale in color. This step helps incorporate air for a softer cake texture. Add the lemon zest, salt, sunflower oil, and yogurt. Mix until smooth and creamy.

2. Add Dry Ingredients:
   Sift together the flour and baking powder, then gently fold them into the wet mixture. Stir until you get a smooth batter with no visible lumps. Avoid overmixing, as that can make the cake dense instead of soft.

3. Assemble the Cake:
   Grease a round or rectangular cake pan (about 20 cm / 8 inches) with oil or line it with parchment paper. Pour in the batter, spreading it evenly. Arrange the drained peach slices neatly over the top — they’ll sink slightly into the batter and caramelize beautifully as they bake.

4. Bake the Cake:
   Place the pan in the preheated oven and bake for about 20–25 minutes, or until golden and a toothpick inserted into the center comes out clean. The top should look slightly glossy and lightly browned.

5. Cool and Serve:
   Allow the cake to cool in the pan for 10 minutes, then carefully transfer it to a wire rack. Once completely cool, dust with powdered sugar or top with a light lemon glaze for an extra touch of sweetness. Serve with whipped cream, vanilla ice cream, or a cup of tea.

Nutrients

• Calories: ~210 kcal per slice

• Carbohydrates: 28 g

• Protein: 5 g

• Fat: 9 g

• Sugar: 17 g

• Fiber: 1 g

• Vitamin C (from lemon and peaches): 12% DV

• Calcium (from yogurt): 6% DV

Why You’ll Love This Recipe

You’ll love this cake for its simplicity and flavor balance. The peaches bring a natural sweetness and moisture that keeps the cake tender even after a day or two. The yogurt adds a lovely tang and helps achieve that soft crumb that feels almost melt-in-your-mouth. Plus, it’s incredibly adaptable — perfect for any season. During summer, fresh peaches work wonderfully, while in winter, canned peaches make it an easy go-to dessert. No complicated steps or fancy tools — just wholesome ingredients baked to perfection.

The Origins and Inspiration Behind the Dish

The concept of a peach yogurt cake is inspired by traditional European tea cakes, particularly those from Southern France and Italy, where yogurt-based desserts are common. Yogurt adds both richness and lightness to cakes without making them greasy. The combination of peaches and lemon zest evokes Mediterranean flavors — bright, sunny, and refreshing. Historically, such cakes were made by home bakers using simple ingredients measured by a yogurt cup, making them accessible and foolproof. Over time, versions of this cake appeared across Europe and the U.S., with fruit toppings varying by region and season.

Ingredient Spotlight

Peaches are the true star of this recipe, bringing natural sweetness, moisture, and a lovely fruity aroma that turns a simple batter into something special. Whether you use fresh or canned peaches, they infuse the cake with juicy flavor while adding a boost of vitamin C, antioxidants, and dietary fiber. Yogurt plays a crucial supporting role, creating that soft, tender crumb while balancing the sweetness with a light tang. It also acts as a healthier fat alternative to butter, keeping the cake moist without being heavy. Lemon zest brightens the overall flavor, adding a fragrant citrus note that perfectly complements the peaches. Sunflower oil provides a neutral base that ensures moisture and richness while remaining heart-friendly. Meanwhile, flour and eggs form the structural foundation of the cake, giving it body and lift. Lastly, baking powder works quietly behind the scenes to guarantee a gentle rise and fluffy interior, resulting in that perfectly soft, cloud-like texture we all crave.

Storage and Reheating Tips

This cake stores wonderfully, staying moist and flavorful for up to three days at room temperature if kept covered or sealed in an airtight container. If you’d like to enjoy it over a longer period, refrigerate it, and it will keep well for up to five days. When you’re ready to serve it again, simply warm individual slices in the microwave for about 10–15 seconds to bring back that fresh-baked softness. For even longer storage, you can freeze individual slices by wrapping them tightly in plastic wrap and placing them in a freezer-safe bag. They’ll stay good for up to two months. To serve, just thaw the slices at room temperature — they’ll taste as fresh and delightful as the day you baked them.

Common Variations to Try

There are endless ways to customize this peach yogurt cake to suit your taste or the season. For a nutty twist, sprinkle almond flakes on top before baking to create a beautiful crunch and a touch of elegance. If you love creamy flavors, try swirling in small dollops of sweetened cream cheese before baking — it melts into the cake and adds a luscious, tangy layer. To bring a warm, cozy note, mix half a teaspoon of cinnamon into the batter for a comforting peach-and-spice flavor combination. You can also get creative with fruits by substituting or combining peaches with apples, pears, or berries for a colorful and seasonal variation. For those who prefer a gluten-free version, swap the all-purpose flour with almond or oat flour — it makes the cake lighter while maintaining that moist, tender texture.

Pairing Recommendations

Serve this cake with a cup of Earl Grey tea or a light white wine like Moscato. If you’re in the mood for coffee, a creamy latte or cappuccino pairs perfectly. For a summer treat, top with vanilla ice cream or Greek yogurt and honey. For breakfast, a small slice with fresh berries on the side is a delightful start to your day.

Health Benefits

This cake isn’t just delicious — it’s relatively wholesome compared to many desserts. The yogurt adds probiotics for gut health and calcium for stronger bones. Peaches provide antioxidants that support skin health and immunity. By using oil instead of butter, you reduce saturated fat intake while keeping the cake tender. You can also reduce sugar slightly or use honey for a more natural sweetness without losing flavor.

Conclusion

This Peach Yogurt Cake is one of those humble yet unforgettable desserts — simple to make, beautiful to serve, and satisfying to eat. Every bite captures the perfect mix of soft, airy crumb, tangy yogurt, and juicy peaches. It’s the kind of recipe that makes you appreciate home baking again — easy, comforting, and full of real flavor. Whether for a family weekend treat, an afternoon tea, or a quick sweet fix, this cake never disappoints. Keep this one bookmarked — it’s the type of recipe you’ll return to again and again.