Yogurt Cake

A homemade yogurt cake can typically last up to 1 week when stored properly at room temperature. If placed in the refrigerator, this can be extended to 2 weeks. For store-bought yogurt cakes, it's always best to double check the expiration date printed on the packaging, but most often you can count on them lasting about 1 to 2 weeks past the print date if unopened. Once the cake has been cut into, either homemade or store-bought, aim to consume it within 1 week for the best taste and food safety. Freezing is also a viable option to significantly extend the shelf life, where it can last up to 3 months.

Telling when your yogurt cake has turned bad is relatively straight-forward. Look for mold – a key sign – which can appear as fuzzy spots in unusual colors like green, blue, white, or black. It might have a unique sour or off smell, or a strange taste. The texture can also change, with the cake becoming significantly more dry and crumbly or, conversely, unusually wet or soggy.

• Keep the yogurt cake in an airtight container. The tighter the seal, the longer it will keep and the fresher it will stay. • Try to cut just the amount you want to eat at a time and avoid slicing the whole cake all at once. More surface area exposed to air means faster spoiling. • If you plan to consume the cake within a week, storing at room temperature in a cool, dry and dark location is fine. For a longer shelf life, the refrigerator is your best bet. • When storing in the fridge, placing a slice of bread on an exposed cake cut can help prevent it from drying out. • If freezing, wrap the cake tightly in plastic wrap, then put it in a sealable freezer bags. Defrost slowly in the fridge for a day or two before you plan to eat it.