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Moist and soft Calamansi Yogurt Cake with citrus glaze is easily an anytime-of-day cake! Each mouthful is just refreshing with the right amount of sweetness and tangy flavors.

This yogurt cake recipe was inspired by the calamansi muffins I shared on this blog. It’s a refreshing take from the classic yogurt cake by infusing calamansi juice in the batter. I was surprisingly pleased that my husband liked it very much even if he’s not into desserts or cakes.

It is easy to make and uses pantry ingredients so you can easily quench your cake cravings. Serve it on its own or you can make calamansi glaze I included here which is a perfect match. This is a simple, delicately sweet and tangy treat that will become a household favorite.

What is Yogurt Cake?

After so many years living here in France, gâteau au yaourt or yogurt cake, earned a place in my heart. It is a classic French baked treat like pound cake that is so simple, that even children here can make it. The base of this dessert is plain yogurt and traditionally flavored with a splash of vanilla.

Why this recipe works?

It is straight-forward and needs minimal effort to make. A great baking recipe to teach children and make an enjoyable family activity.
Fresh calamansi can be easily bought in the Philippines or at Asian stores. Or you can use bottled calamansi which I did here.
Brings yogurt cake to a new level with its refreshing citrus flavors. It’s great for dessert or snack paired with a hot cup of coffee or tea.
You can make the batter using only a wire whisk or a hand mixer to cut down the time.

Best yogurt for making cake

This no-frill cake can be made with ingredients you probably already have in your kitchen and yogurt is no exemption. You can either use plain or Greek yogurt and still yield the same texture and flavor.

Using whole milk and full fat yogurts is what they use to make the classic French treat and it will guarantee rich, soft and moist calamansi yogurt cake.

Notes on some Ingredients

Self-raising flour – Does not require any baking powder because of the leavening agent already present in it. You can use all-purpose flour but add 1 1/2 tsp baking powder for every 1 cup of flour added. Sift the two to incorporate.
Calamansi juice – I used bottled but if you have access to fresh or frozen calamansi the better. You’ll need at least 10 – 12 calamansi to make fresh calamansi juice.
Vanilla extract – or vanilla sugar will both work great for this recipe.
Vegetable oil – or canola oil are the best choice since they have neutral flavor and will not affect the cake’s taste.
Eggs, salt and sugar – are the other essential ingredients needed in making the yogurt cake.

How to make the glaze

The cake is so good as it is but it gets better with citrus glazing. This extra step is totally worth it to fully enjoy this baked goody without breaking a sweat.

To make, just mix together 3-4 tablespoon of calamansi in 1 cup of powdered sugar and whisk until smooth and it forms into glaze. That’s it, easy right?

How to serve and store

Let completely cool down after baking in a wire rack. Cut into slices and serve with your favorite hot or cold drink.
The cake can last up to 3-4 days properly wrapped on top of the counter.
It can also be frozen for up to 1 month. Defrost it on the counter overnight before serving at room temperature.

Tips for an amiable experience

To keep the cake moist, in the last stage of cooling down, wrap it in a cling film while still a bit warm to trap the moisture and avoid drying up.
Do not over-beat ingredients if you don’t want to end up with a hard/tough cake. Once the batter is fully incorporated, stop mixing.
If making it ahead for a special occasion you can make the glaze later when ready to serve.
You can either use a Bundt cake pan, round or loaf pan.