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