Common Questions
What can I use instead of yogurt?
You can use sour cream (same amount) for a richer crumb. You can also use buttermilk, but the batter will be a little thinner, so expect a slightly softer crumb. If you only have plain Greek yogurt, thin it with 1 to 2 tablespoons milk until it is spoonable.
Do I really need the vinegar or lemon juice?
If you are using plain yogurt, it is already acidic, so the cake will still work without it. I keep a small splash in because it helps the baking soda do its job consistently (and keeps the crumb light), but it should not make the cake taste tangy. If you are sensitive to tang, use 1/2 teaspoon vinegar or lemon juice, or skip it.
Can I make this cake vegan?
Yes. Use a plain, unsweetened nondairy yogurt and plant milk. Double-check your sugar is vegan if that matters to you.
Why did my cake turn out dense?
Usually one of three things: (1) your baking powder is old, (2) you mixed too aggressively after adding flour, or (3) you measured flour by scooping the cup straight into the bag. Spoon flour into the measuring cup and level it off, and mix just until the last streak of flour disappears.
Can I bake it in a different pan?
Yep. A 9-inch round is my default for a slightly shorter cake and a touch quicker bake. An 8-inch round or 8-inch square will give you a taller cake and may need a few extra minutes. You can also use a 12-cup muffin tin (start checking at 16 to 18 minutes).
How do I know it is done without overbaking?
Look for golden edges, the center springing back when lightly pressed, and a toothpick coming out with a few moist crumbs but no wet batter. Overbaking is the fastest way to dry out eggless cake, so start checking early.
