Today I was browsing teamsugar and came across user mdbzmom asking for a recipe that consisted nonfat plain yogurt.
This got me really excited, because a lot of my favorite cakes have just that in them.
So here is a post full of the tastiest looking cakes I found on the net that have plain yogurt of course!
What's so great about adding yogurt to cakes is that it sometimes makes them a lot fluffier and can be substituted as cream in some cake recipes. Cool.

Poppy Seed Lemon Cake

Ingredients:

1/4 cup butter, softened
1 cup packed brown sugar
2 eggs
4 egg whites
1 cup fat-free plain yogurt
1/4 cup canola oil
2 tablespoons lemon juice
3 1/2 cups all-purpose flour
2 tablespoons grated lemon peel
4 teaspoons poppy seeds
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup fat-free milk

GLAZE:
1 cup confectioners' sugar
2 1/2 tablespoons lemon juice
1/2 teaspoon poppy seeds

Vanilla ice cream to serve (optional)

Directions:

Coat a 10-in. fluted tube pan with nonstick cooking spray and dust with flour; set aside. In a large mixing bowl, beat butter and brown sugar until crumbly, about 2 minutes. Add eggs and egg whites, one at a time, beating well after each addition. Beat in the yogurt, oil and lemon juice. Combine the flour, lemon peel, poppy seeds, baking powder, baking soda and salt; add to the creamed mixture alternately with milk. Pour into prepared pan.
Bake at 350 degrees F for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a wire rack. Cool 10 minutes longer. Place rack on waxed paper. For glaze, combine confectioners' sugar and lemon juice; brush over warm cake. Sprinkle with poppy seeds. Cool completely before cutting.

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Cream Cheese Coffee Cake

Ingredients:

1/3 cup packed dark brown sugar
2 teaspoons unsweetened cocoa powder
1/3 cup chopped semisweet chocolate
1 teaspoon ground cinnamon
1/3 cup raisins
1/3 cup golden raisins
1/2 cup toasted walnuts, chopped

3/4 cup unsalted butter
1/2 (8 ounce) package cream cheese
1 cup packed brown sugar
1/3 cup white sugar
5 eggs
1 1/2 teaspoons vanilla extract
1 cup plain yogurt
3 1/4 cups all-purpose flour
1/4 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda

Directions:

Preheat oven to 350 degrees F (175 degrees C). Generously grease a 12 cup Bundt cake pan or a 9 or 10 inch tube pan.
Soak raisins in warm water until plump. Drain and dry. Chop coarsely. Mix with 1/3 cup dark brown sugar, cocoa, chocolate, cinnamon, and chopped nuts. You can also mince filling ingredients in a food processor for another texture.
Cream the unsalted butter with 1 cup brown sugar and white sugar until fluffy. Add cream cheese, and cream until blended. Add eggs and vanilla, and mix thoroughly. Blend in yogurt or sour cream. Fold in flour, salt, baking powder, soda. Mix well on low speed of mixer. Spread one third batter in prepared pan. Top with some of the filling mixture. Layer in this fashion until filling and batter are used up.
Bake until done, 50 to 60 minutes. Cool in pan 10 minutes before removing.

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Greek Lemon Cake

Ingredients:

3 cups cake flour
1 teaspoon baking soda
1/4 teaspoon salt
6 eggs
2 cups white sugar
1 cup butter, softened
2 teaspoons grated lemon zest
2 tablespoons lemon juice
1 cup plain yogurt

Directions:

Preheat oven to 350 degrees F (175 degrees C). Grease one 10 inch tube pan.
Sift the flour, baking soda, and salt together. Set mixture aside.
Separate the eggs. In a large bowl beat the egg whites until soft peaks form. Gradually add 1/2 cup of the sugar, beating until stiff glossy peaks form. Set aside.
Cream butter or margarine, 1 1/2 cups sugar, egg yolks, lemon zest, and lemon juice together until fluffy. Add flour mixture alternately with the yogurt to the egg yolk mixture. Gently fold in the egg whites and pour the batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes. Let cake cool in pan for 10 minutes, then turn out onto a rack to finish cooling. Serves 12.

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Chocolate Orange Marble Cake

Ingredients:

1 cup butter
1 1/4 cups white sugar
3 eggs
2 teaspoons vanilla extract
1 cup plain yogurt
1 3/4 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons grated orange zest
2 (1 ounce) squares unsweetened chocolate, melted
2 tablespoons orange liqueur
2 tablespoons orange juice

Directions:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan.
In a large bowl, cream the butter with 1 cup of the white sugar. Beat in the eggs, then the vanilla and the yogurt.
In another bowl, stir together the flour, baking soda, baking powder, and salt. Beat the flour mixture into the creamed ingredients. Turn half of the batter into another bowl. Add the orange rind to one bowl and the melted chocolate to the other. Alternately spoon the orange and chocolate batters into a greased and floured tube pan. Swirl through the two batters with a knife to create a marbled effect.
Bake at 350 degrees F (175 degrees C) for 50 minutes. As soon as the done cake is removed from the oven, stir together the remaining 1/4 cup sugar, the orange juice, and the orange liqueur and pour over the still hot cake. Let the cake finish cooling on a rack before serving. Makes about 10 to 12 servings.