Greek Yogurt Cake
- Prep Time: 15 minutes
- Cook Time: 45–50 minutes
- Cooling Time: 20 minutes
- Total Time: 1 hour 25 minutes
- Difficulty: Easy
- Servings: 10 slices
- Cuisine: Mediterranean-Inspired
Ingredients
For the Cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup plain full-fat Greek yogurt
- ¾ cup granulated sugar
- 3 large eggs
- ½ cup vegetable oil or light olive oil
- 2 teaspoons vanilla extract
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
Optional Lemon Glaze
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
- ½ teaspoon vanilla extract
Optional Garnishes
- Fresh blueberries
- Strawberries
- Raspberries
- Powdered sugar
- Fresh mint leaves
- Lemon slices
Equipment
- 9-inch round cake pan or loaf pan
- Large mixing bowl
- Medium bowl
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Cooling rack
- Parchment paper
Instructions
Step 1: Prepare the Oven
Preheat your oven to 350°F (175°C).
Grease the cake pan with butter or nonstick spray and line the bottom with parchment paper for easy removal.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together:
- Flour
- Baking powder
- Baking soda
- Salt
Set aside.
Step 3: Mix Wet Ingredients
In a large bowl, whisk together:
- Greek yogurt
- Sugar
- Eggs
- Vegetable oil
- Vanilla extract
- Lemon zest
- Lemon juice
Mix until smooth and creamy.
Step 4: Combine
Gradually fold the dry ingredients into the wet ingredients.
Mix gently until just combined.
Do not overmix, as this can make the cake dense.
The batter should be thick and smooth.
Step 5: Bake
Pour the batter into the prepared cake pan and smooth the top.
Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
If the top begins browning too quickly, loosely cover it with aluminum foil during the final 10 minutes of baking.
Step 6: Cool
Allow the cake to cool in the pan for 10 minutes.
Transfer it to a wire rack and let it cool completely before glazing or slicing.
Step 7: Prepare the Lemon Glaze (Optional)
Whisk together:
- Powdered sugar
- Lemon juice
- Vanilla
Mix until smooth.
Drizzle over the cooled cake.
Allow the glaze to set for about 10 minutes before serving.
Tips for the Best Greek Yogurt Cake
- Use full-fat Greek yogurt for the richest texture.
- Bring eggs and yogurt to room temperature before mixing.
- Measure flour correctly by spooning it into the measuring cup and leveling it off.
- Avoid overmixing to keep the cake light and tender.
- Fresh lemon zest adds bright flavor and aroma.
Flavor Variations
Berry Greek Yogurt Cake
Fold 1 cup of fresh blueberries or raspberries into the batter before baking.
Orange Yogurt Cake
Replace the lemon zest and juice with orange zest and fresh orange juice for a sweeter citrus flavor.
Chocolate Chip Version
Stir in ¾ cup mini chocolate chips before baking.
Almond Cake
Add 1 teaspoon almond extract and top with sliced almonds before baking.
Cinnamon Spice Cake
Mix in:
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
Perfect for fall and winter baking.
Serving Suggestions
Greek Yogurt Cake is delicious served with:
- Fresh berries
- Whipped cream
- Vanilla ice cream
- Honey drizzle
- Lemon curd
- Greek yogurt
- Hot coffee
- Earl Grey tea
- Cappuccino
Storage
Store the cake in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate for up to 1 week.
Bring slices to room temperature before serving for the best texture.
Freezing Instructions
Wrap individual slices or the whole cooled cake tightly in plastic wrap, then aluminum foil.
Freeze for up to 3 months.
Thaw overnight in the refrigerator or for a few hours at room temperature.
Make-Ahead Tips
Bake the cake one day in advance to allow the flavors to develop.
Prepare the glaze just before serving for the freshest appearance.
Why You’ll Love This Recipe
- Soft and moist texture
- Easy to make with simple ingredients
- Perfect balance of sweetness and tanginess
- Great for breakfast, brunch, or dessert
- Freezer-friendly
- Easily customizable
- Beautiful presentation
- Family-friendly
- Ideal for entertaining
- Stays moist for several days
Common Mistakes to Avoid
- Overmixing the batter, which can make the cake tough.
- Using cold ingredients, which can prevent smooth mixing.
- Opening the oven door too early, causing the cake to sink.
- Overbaking, which can dry out the cake.
- Skipping parchment paper, making removal more difficult.
Frequently Asked Questions
Can I use low-fat Greek yogurt?
Yes, but full-fat Greek yogurt produces a richer, moister cake.
Can I make this gluten-free?
Yes. Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.
Can I use flavored yogurt?
Plain Greek yogurt is recommended, but vanilla Greek yogurt can work if you reduce the sugar slightly.
Can I bake this in a loaf pan?
Absolutely. Bake at the same temperature, but allow 50–60 minutes for baking.
How do I know when it’s done?
Insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready.
Nutritional Information (Per Serving)
Approximate values based on 10 servings (without optional glaze):
- Calories: 290
- Protein: 7g
- Carbohydrates: 34g
- Dietary Fiber: 1g
- Sugars: 18g
- Fat: 14g
- Saturated Fat: 2g
- Cholesterol: 58mg
- Sodium: 180mg
- Potassium: 120mg
- Calcium: 85mg
- Iron: 1.5mg
