1 cup (240g) of plain yogurt
1 cup (200g) of granulated sugar
3 large eggs
1/2 cup (120ml) of vegetable oil
2 cups (250g) of all-purpose flour
1 teaspoon (5g) of baking powder
1/2 teaspoon (2g) of baking soda
1/4 teaspoon (1g) of salt
1 teaspoon (5ml) of pure vanilla extract
Zest of 1 lemon
1 1/2 cups (300g) of fresh apricots, pitted and chopped
Powdered sugar for dusting (optional)

Preheat your oven to 350°F (175°C) and grease a 9-inch (23cm) round cake pan.

In a large bowl, combine the yogurt, sugar, and eggs, stirring until well mixed.

Slowly add the vegetable oil to the mixture, continuing to stir until it's fully incorporated.

In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.

Gradually add the dry ingredients to the yogurt mixture, stirring just until combined.

Stir in the vanilla extract and lemon zest, then gently fold in the chopped apricots.

Pour the batter into your prepared cake pan, spreading it out evenly.

Bake for about 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Once cooled, dust the top of the cake with powdered sugar if desired, then slice and serve.


The Ultra Soft Apricot Yogurt Cake can be stored at room temperature, covered, for up to 3 days, or in the refrigerator for up to a week.

This ultra-soft apricot yogurt cake is the perfect dessert to brighten your day. It's a simple and quick recipe that's sure to impress. Enjoy!