Greek Yogurt Cake
This Greek yogurt cake is moist, tender, and lightly tangy. The yogurt adds richness while keeping the cake soft without needing a lot of butter.
Ingredients
For the cake:
- 1 cup (240 g) Greek yogurt
- 3 large eggs
- 1 cup (200 g) sugar
- ½ cup (120 ml) vegetable oil or light olive oil
- 1 teaspoon vanilla extract
- Zest of 1 lemon (optional)
- 1½ cups (190 g) all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
Optional topping:
- Powdered sugar
- Fresh berries
- Honey
- Lemon glaze
Instructions
- Preheat the oven to 350°F (175°C).
- Grease and flour an 8-inch (20 cm) round cake pan or line it with parchment paper.
- In a large bowl, whisk together the Greek yogurt, eggs, sugar, oil, vanilla, and lemon zest until smooth.
- In a separate bowl, combine the flour, baking powder, and salt.
- Gradually fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Simple Lemon Glaze (Optional)
Mix:
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
Drizzle over the cooled cake.
Variations
- Berry Yogurt Cake: Fold in 1 cup blueberries, raspberries, or chopped strawberries.
- Orange Yogurt Cake: Replace the lemon zest with orange zest.
- Almond Yogurt Cake: Substitute ¼ cup of the flour with almond flour and add ½ teaspoon almond extract.
- Honey Version: Replace up to half of the sugar with honey and reduce the liquid slightly.
Storage
- Room temperature: Up to 2 days in an airtight container.
- Refrigerator: Up to 5 days.
- Freezer: Up to 3 months, tightly wrapped.
The result is a soft, lightly sweet cake that’s excellent with coffee, tea, or fresh fruit. 🍰