If you love desserts that are simple, wholesome, and impossibly moist, you’re in for a treat with this Greek Yogurt Cake. Not only is it a breeze to pull together, but the inclusion of creamy Greek yogurt ensures a tender crumb and a subtle tang that makes each bite more interesting than the last. It’s the kind of cake that works for breakfast, afternoon coffee, or as a light after-dinner treat. Whether you enjoy it plain, dusted with powdered sugar, or dressed up with fruit, this cake is sure to become one of your favorites.
Ingredients You’ll Need
These humble ingredients come together in a magical way, creating a cake that’s both light and luscious. Each one has a unique role, working together to bring you the best texture, flavor, and color for your Greek Yogurt Cake.
- Plain Greek yogurt: Adds moisture, rich texture, and a tangy brightness you can’t get from regular yogurt.
- Large eggs: Bind the cake and contribute to its tender crumb and lovely golden color.
- Granulated sugar: Provides just the right touch of sweetness, perfectly balanced by the yogurt’s tang.
- Vegetable oil: Ensures a moist, soft cake without any heaviness from butter.
- All-purpose flour: Gives the cake its structure, keeping it fluffy while holding everything together.
- Baking powder: Helps the cake rise beautifully for a light texture.
- Baking soda: Works with the yogurt’s acidity to create extra lift and a slightly tender crumb.
- Salt: Just a pinch brings out all the other flavors, never skip it!
- Vanilla extract: Adds warmth and a tantalizing, sweet aroma.
- Lemon zest (optional): Infuses the cake with subtle citrus notes and a refreshing finish.
- Powdered sugar for dusting (optional): A final snowy touch makes the cake pretty and gives it a delightful sweetness.
How to Make Greek Yogurt Cake
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F. While that warms up, grease and flour an 8-inch round cake pan or line it with parchment paper. This ensures your Greek Yogurt Cake will release perfectly, with clean, beautiful edges when you turn it out.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, whisk together the Greek yogurt, eggs, sugar, vegetable oil, and vanilla extract until smooth and fully combined. If you love the zing of citrus, now’s the time to stir in that freshly grated lemon zest. You’re already halfway to a wonderfully aromatic cake batter!
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk the all-purpose flour with the baking powder, baking soda, and salt. This extra step makes sure all your leaveners and salt are evenly distributed, so your cake rises evenly and tastes perfect in every bite.
Step 4: Bring the Batter Together
Gradually add the dry ingredients to the wet mixture, gently stirring with a spatula or spoon until just combined. Be careful not to overmix! You want a silky, smooth batter, but a few little lumps are okay. This approach keeps your Greek Yogurt Cake incredibly light and tender.
Step 5: Bake and Cool
Pour the batter into your prepared pan, spreading the top out evenly. Slide the pan into the preheated oven and bake for 30 to 35 minutes. When a toothpick inserted into the center comes out clean, your cake is ready. Let it cool in the pan for 10 minutes before turning it out onto a wire rack to finish cooling—this prevents sticking and keeps your cake’s structure perfect.
Step 6: Finish and Serve
Once fully cool, dust your cake with a snowfall of powdered sugar if you’d like. It’s a simple touch, but it adds a beautiful finish and a subtle sweetness to every bite of your Greek Yogurt Cake.
How to Serve Greek Yogurt Cake
Garnishes
A dusting of powdered sugar is the classic choice—quick, elegant, and utterly irresistible. For a little extra pizzazz, try a spoonful of lemon glaze made by mixing lemon juice with powdered sugar. A scatter of fresh berries or even a dollop of softly whipped cream brings this already-moist cake to the next level.
Side Dishes
Since Greek Yogurt Cake is so light and tangy, it pairs wonderfully with a simple fruit salad or citrus segments for brunch. For dessert, enjoy it alongside a scoop of vanilla ice cream or a silky mascarpone cream. The cake is just as happy with a hot cup of coffee or an afternoon tea, making it a standout centerpiece for any time of day.
Creative Ways to Present
Get fancy by slicing the Greek Yogurt Cake horizontally and adding a layer of lemon curd or berry jam in the middle. You could also cut the cake into bite-sized cubes and serve them on a platter with toothpicks for a crowd-pleasing dessert buffet. Drizzle with chocolate or caramel sauce if you’re in a decadent mood—the moist crumb makes it a perfect canvas for your creativity!
Make Ahead and Storage
Storing Leftovers
Greek Yogurt Cake stays moist and delicious for days! Store any leftover slices in an airtight container at room temperature for up to three days. If your kitchen is especially warm, consider refrigerating to keep it fresh and safe to eat.
Freezing
This cake freezes beautifully. For the best results, wrap individual slices or the whole cake tightly in plastic wrap, then place them in a freezer bag. It will keep for up to two months. Just thaw at room temperature when you’re ready for a treat.
Reheating
If you enjoy cake with a just-baked warmth, pop a slice of your Greek Yogurt Cake in the microwave for about 10-15 seconds. It softens the crumb and makes the flavors even more pronounced. For larger portions, a low oven (300°F) for a few minutes does the trick.
FAQs
Can I use flavored Greek yogurt instead of plain?
Absolutely! Flavored Greek yogurt (like vanilla or lemon) adds extra dimension. Just remember that it might add sweetness, so consider reducing the granulated sugar by a tablespoon or two.
What if I don’t have lemon zest?
No worries! The Greek Yogurt Cake is delicious without it. You can substitute with a splash of almond or orange extract, or skip it entirely for a more classic, simple flavor.
Is it okay to use regular yogurt?
You can, but Greek yogurt is thicker and richer, which makes the cake more moist and flavorful. If using regular yogurt, opt for whole milk and consider draining it to thicken first.
How do I prevent the cake from sticking to the pan?
Be generous when greasing and flouring your pan, or use parchment paper on the bottom for foolproof release. A few minutes of extra prep ensures your Greek Yogurt Cake turns out picture-perfect every time.
Can I add fruit or nuts?
Definitely! Stirring in a handful of fresh blueberries, raspberries, or chopped nuts before baking gives the cake color and extra flavor. Just keep the total additions to about 1 cup so the batter doesn’t get too heavy.
Final Thoughts
Now that you’ve seen just how easy and rewarding it is to make this Greek Yogurt Cake, I hope you’ll give it a try. The combination of tender crumb, gentle sweetness, and healthy tang will have you coming back for another slice—no occasion needed. Happy baking!
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Greek Yogurt Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
Indulge in the light and moist goodness of this Greek Yogurt Cake, a delightful Mediterranean-inspired dessert that’s perfect for any occasion. Made with simple ingredients like Greek yogurt, eggs, and a hint of lemon zest, this cake is easy to whip up and sure to impress your guests.
Ingredients
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 1 cup plain Greek yogurt
- 3 large eggs
- 3/4 cup granulated sugar
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- Zest of 1 lemon (optional)
Additional:
- Powdered sugar for dusting (optional)
Instructions
- Preheat the Oven: Preheat the oven to 350°F. Grease and flour an 8-inch round cake pan or line it with parchment paper.
- Mix Wet Ingredients: In a large bowl, whisk together the Greek yogurt, eggs, sugar, oil, and vanilla extract until smooth. Add lemon zest if desired.
- Combine Dry Ingredients: In a separate bowl, whisk the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Bake: Pour the batter into the prepared pan and bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving, if desired.
Notes
- For extra flavor, add a glaze made of lemon juice and powdered sugar.
- This cake also pairs well with almond extract or fresh berries mixed into the batter.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg
