If you’re craving a dessert that perfectly balances moistness, tanginess, and a subtle sweetness, then this Greek Yogurt Cake Recipe is about to become your new favorite. This cake combines the creamy richness of Greek yogurt with a hint of lemon zest and vanilla, creating a tender crumb that feels light yet satisfyingly decadent. It’s simple to make, uses everyday ingredients, and brings a fresh twist to classic homemade cakes. Whether it’s a midweek treat or a weekend celebration, this Greek Yogurt Cake Recipe never fails to impress both in flavor and texture.
Ingredients You’ll Need
Gathering simple ingredients is the first delightful step towards baking this flavorful cake. Each item plays a special role, from providing the perfect rise to lending tender moistness and a burst of fresh citrus aroma.
- 1 ½ cups all-purpose flour: The base of the cake’s tender crumb, essential for structure without heaviness.
- 1 ½ tsp baking powder: Helps the cake rise beautifully for that soft, fluffy texture.
- ½ tsp baking soda: Works alongside baking powder to achieve the perfect lift and crumb.
- ¼ tsp salt: Balances sweetness and enhances the flavors of other ingredients.
- 1 cup plain or vanilla Greek yogurt: The star ingredient that keeps the cake moist, tangy, and wholesome.
- ½ cup vegetable oil (or olive oil): Adds richness and moistness without weighing the cake down.
- ¾ cup granulated sugar: Sweetens the batter just right for a light, delightful bite.
- 2 large eggs: Bind everything together while contributing to a tender crumb.
- 1 tsp vanilla extract: Elevates the flavor with a warm, aromatic touch.
- Zest of 1 lemon (optional): Adds a lively citrus note that brightens the whole cake.
- Powdered sugar for dusting (optional): For a pretty, sweet finish when serving.
How to Make Greek Yogurt Cake Recipe
Step 1: Preheat and Prep
Start by preheating your oven to 350°F (175°C). Prepare your 9-inch round cake pan by greasing it well or lining it with parchment paper. This ensures your cake will release easily after baking and that the bottom stays moist and tender.
Step 2: Whisk Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Combining these ingredients evenly now is key to achieving a consistent rise and crumb in the baked cake.
Step 3: Beat Wet Ingredients
In another large bowl, beat together the Greek yogurt, vegetable or olive oil, sugar, eggs, and vanilla extract until the mixture becomes smooth and creamy. If you’re feeling fancy, stir in the lemon zest here for that extra pop of flavor. This wet mixture is the heart of your cake’s moist and tender texture.
Step 4: Combine Wet and Dry Mixtures
Gradually add your dry ingredients to the wet mixture, gently folding them together until just combined. Be careful not to overmix, or the cake could become tough instead of light and fluffy. This step is all about patience and gentle hands.
Step 5: Bake to Perfection
Pour the batter into your prepared pan and smooth out the top with a spatula. Slide it into the oven and bake for 25 to 30 minutes. Keep an eye on it, and test by inserting a toothpick in the center – when it comes out clean, your cake is perfectly baked.
Step 6: Cool and Finish
Allow your Greek Yogurt Cake to cool in the pan for about 10 minutes, then transfer it to a wire rack. Once cooled, dust it lightly with powdered sugar if desired. This final dusting adds a lovely visual touch and a hint of sweetness to each bite.
How to Serve Greek Yogurt Cake Recipe
Garnishes
Simple garnishes can really elevate your Greek Yogurt Cake. Fresh berries, a dollop of whipped cream, or a handful of toasted almonds add texture and burst of color that make every serving inviting and special.
Side Dishes
This cake pairs beautifully with a cup of freshly brewed coffee or a light herbal tea. For a more filling dessert, try serving it alongside vanilla ice cream or a spoonful of fruit compote for a contrast of warm and cold or sweet and tart flavors.
Creative Ways to Present
For a delightful twist, cut the cake into small squares and serve with a drizzle of honey and crushed pistachios for added crunch. You can also layer slices with Greek yogurt and fresh fruit in miniature parfait glasses – a fun way to share this classic cake in bite-sized portions!
Make Ahead and Storage
Storing Leftovers
Wrap your leftover Greek Yogurt Cake tightly in plastic wrap or store it in an airtight container. It will remain moist and delicious at room temperature for up to 2 days, or in the fridge for about 5 days.
Freezing
You can freeze slices individually by wrapping them well in plastic wrap and then placing them in a freezer-safe container or bag. This way, you can enjoy a piece whenever a craving strikes. Frozen cake will keep beautifully for up to 2 months.
Reheating
If you want to enjoy your cake warm, simply heat a slice in the microwave for 15 to 20 seconds or pop it in a toaster oven for a couple of minutes. It refreshes the flavors and softens the crumb as if it’s just been baked.
FAQs
Can I use flavored Greek yogurt in this recipe?
Absolutely! Using vanilla or honey-flavored Greek yogurt can add extra depth of sweetness, but stick to plain if you want to highlight the lemon zest and vanilla extract flavors.
What makes this cake different from a regular yogurt cake?
The use of Greek yogurt in this cake creates a richer, denser texture with a gentle tang that balances the sweetness, unlike regular yogurt cakes that tend to be lighter but less creamy.
Is it possible to make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend, but be sure it includes xanthan gum or another binder to help maintain the structure and texture.
Why is the cake so moist?
The combination of Greek yogurt and oil ensures that the cake stays wonderfully moist without being greasy, creating a tender crumb every time.
Can I add nuts or fruit to the batter?
Definitely! Chopped walnuts, almonds, or dried fruits like cranberries or raisins can be folded into the batter before baking for added texture and flavor.
Final Thoughts
I truly hope you enjoy making and sharing this Greek Yogurt Cake Recipe as much as I do. It’s a deliciously simple way to add a fresh, homemade touch to your dessert lineup. With its perfect balance of tangy, sweet, and moist goodness, this cake is sure to become a beloved staple in your kitchen. So don’t hesitate—grab your ingredients, and let this Greek Yogurt Cake Recipe fill your home with warmth and joy!
Print
Greek Yogurt Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Greek
- Diet: Vegetarian
Description
This Greek Yogurt Cake is a moist, tender, and subtly tangy dessert that combines the creamy richness of Greek yogurt with a delicate lemon zest. Perfect for an afternoon treat or a simple celebration, this cake is easy to prepare and baked to golden perfection, offering a wholesome yet indulgent option that pairs beautifully with a dusting of powdered sugar.
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Wet Ingredients
- 1 cup plain or vanilla Greek yogurt
- ½ cup vegetable oil (or olive oil)
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- Zest of 1 lemon (optional)
For Serving
- Powdered sugar for dusting (optional)
Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C). Prepare a 9-inch round cake pan by greasing it well or lining it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined, ensuring the leavening agents are well distributed.
- Mix Wet Ingredients: In a separate large bowl, beat together the Greek yogurt, vegetable or olive oil, granulated sugar, eggs, and vanilla extract until the mixture is smooth. If using, stir in the lemon zest to add a fresh citrus note.
- Combine: Gradually add the dry ingredient mixture to the wet ingredients, folding gently until just combined. Be careful not to overmix to keep the cake tender and light.
- Bake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden on top.
- Cool & Serve: Allow the cake to cool in the pan for about 10 minutes. Then transfer it onto a wire rack to cool completely. Before serving, dust with powdered sugar if desired for an extra touch of sweetness.
Notes
- Use full-fat Greek yogurt for the best moist texture and flavor.
- Olive oil can be used instead of vegetable oil for a more robust taste.
- Lemon zest is optional but adds a lovely citrus aroma and flavor.
- Ensure not to overmix the batter to maintain cake softness.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
- This cake makes a great base for fresh fruit toppings or a light glaze.
