There is something so wonderfully comforting about this Greek Yogurt Cake Recipe that keeps me coming back to it time and time again. It perfectly balances moistness and lightness, thanks to the creamy Greek yogurt that adds richness without weighing the cake down. This cake is an absolute breeze to whip up, using simple pantry ingredients, yet it delivers a tender crumb and a subtle tang that delight your taste buds with every bite. Whether you’re treating yourself to a quiet afternoon snack or impressing guests with a homemade dessert, this recipe truly shines.
Ingredients You’ll Need
Gathering these ingredients is a joy because they are straightforward and essential, each playing a special role in the taste, texture, and appearance of the Greek Yogurt Cake Recipe. From the tangy Greek yogurt to the zest of lemon, every element contributes to making this cake a delightful experience.
- 1 ½ cups all-purpose flour: The backbone providing structure and softness to the cake’s tender crumb.
- 1 ½ tsp baking powder: Helps the cake rise beautifully and become light and fluffy.
- ½ tsp baking soda: Works alongside baking powder to create the perfect rise and a nice texture.
- ¼ tsp salt: Enhances flavor and balances the sweetness in the cake.
- 1 cup plain or vanilla Greek yogurt: Adds moisture and a subtle tang that sets this cake apart.
- ½ cup vegetable oil (or olive oil): Keeps the cake irresistibly moist without overpowering flavor.
- ¾ cup granulated sugar: Sweetens the cake gently so it’s never too cloying.
- 2 large eggs: Bind everything together and give the cake its delightful texture.
- 1 tsp vanilla extract: Infuses a warm, inviting aroma that welcomes every bite.
- Zest of 1 lemon (optional): Adds a fresh, citrusy brightness that lifts the cake beautifully.
- Powdered sugar for dusting (optional): A lovely finishing touch for an elegant presentation.
How to Make Greek Yogurt Cake Recipe
Step 1: Preheat and Prepare Your Pan
Start by preheating your oven to 350°F (175°C). This ensures a perfect environment for your cake to bake evenly. Grease a 9-inch round cake pan or line it with parchment paper, making removal a breeze and preventing any sticking disasters.
Step 2: Whisk the Dry Ingredients
In a bowl, combine the flour, baking powder, baking soda, and salt. Whisking these together ensures an even distribution of leavening agents, so your cake rises consistently and has a wonderful texture throughout.
Step 3: Mix the Wet Ingredients
In a separate bowl, beat together the Greek yogurt, oil, sugar, eggs, and vanilla extract until the mixture is smooth and well combined. If you love a hint of citrus, gently stir in the lemon zest here — it adds a little zing that perks up the flavor in a refreshing way.
Step 4: Combine Wet and Dry Gently
Slowly add the dry ingredients to the wet mixture, stirring just until everything is incorporated. This is a key moment to avoid overmixing, which can toughen the cake. A few small lumps are perfectly fine and help maintain that soft, fluffy bite.
Step 5: Bake to Perfection
Pour your batter into the prepared pan and smooth the top with a spatula. Pop it into the oven and bake for 25 to 30 minutes. You’ll know it’s ready when a toothpick inserted in the center comes out clean or with just a few moist crumbs — that’s the sign of a perfectly baked Greek Yogurt Cake Recipe.
Step 6: Cool and Finish
Allow the cake to cool in the pan for about 10 minutes to set, then transfer it to a wire rack to cool completely. If you like, sift some powdered sugar over the top just before serving for a delicate, pretty finish that adds a touch of sweetness and elegance.
How to Serve Greek Yogurt Cake Recipe
Garnishes
A simple dusting of powdered sugar can transform this cake’s presentation into something special. For an extra touch, fresh berries or a few sprigs of mint add both color and a burst of freshness. The lemon zest used in the batter also pairs beautifully with a thin slice of lemon on the side to hint at the flavors inside.
Side Dishes
This cake shines on its own but also pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for a more indulgent treat. For a lighter option, fresh seasonal fruits like strawberries, blueberries, or sliced peaches complement the subtle tang of the yogurt and the cake’s moist crumb perfectly.
Creative Ways to Present
If you’re hosting a brunch or fancy tea, consider slicing the Greek Yogurt Cake Recipe into small squares and serving on a tiered cake stand. You can also drizzle it lightly with honey or a citrus glaze for an extra layer of flavor. The beauty of this cake is how versatile it is — it’s quick to jazz up and always a crowd-pleaser.
Make Ahead and Storage
Storing Leftovers
Once cooled, you can store leftover Greek Yogurt Cake in an airtight container at room temperature for up to 2 days, maintaining its moist texture. If your kitchen is warm, the fridge works well, though keep in mind it may firm up slightly — simply let it come back to room temperature before serving.
Freezing
This cake freezes beautifully. Wrap it tightly in plastic wrap and then place it in a freezer-safe bag or container. Frozen Greek Yogurt Cake Recipe pieces will last up to 2 months. When ready to enjoy, thaw overnight in the fridge or for a couple of hours at room temperature.
Reheating
To refresh the cake’s moist quality after refrigeration or freezing, warm slices gently in the microwave for 10 to 15 seconds or in a low oven at 300°F (150°C) for about 5 minutes. This simple step helps bring back that freshly baked feel with minimal effort.
FAQs
Can I use flavored Greek yogurt in this cake?
Absolutely! Vanilla-flavored Greek yogurt works especially well and adds a subtle sweetness. Just be mindful of adjusting the sugar slightly if your yogurt is sweetened to keep the balance perfect.
Is it possible to make this cake gluten-free?
Yes, you can swap the all-purpose flour for a gluten-free blend that measures cup-for-cup. Make sure your blend contains xanthan gum or another binder for the best texture.
Can I substitute the oil with butter?
You can replace the vegetable oil with melted butter for a richer flavor. Keep the amount the same, but note that the texture may be slightly denser and less moist than with oil.
What’s the best way to avoid overmixing the batter?
Mix your wet and dry ingredients just until combined and no large streaks of flour remain. Some small lumps are okay and will result in a tender cake rather than a tough one.
How long does this cake keep fresh out of the fridge?
At room temperature in an airtight container, it stays fresh for about two days. Beyond that, refrigeration will help extend its life for a few more days without compromising quality.
Final Thoughts
I truly hope you give this Greek Yogurt Cake Recipe a try because it’s one of those wonderful keepsakes of a recipe that feels homemade, heartfelt, and simply delicious. The balance of moist texture with a slight tang makes it unique and endlessly satisfying. Once you taste it, I’m pretty sure it will become a favorite go-to recipe for all occasions, whether casual or special. Happy baking and enjoy every bite!
Print
Greek Yogurt Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 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 and tender dessert that balances the tanginess of Greek yogurt with the sweetness of sugar and a hint of lemon zest. Easy to prepare and perfect for any occasion, this cake requires simple ingredients and a quick baking process, resulting in a flavorful and light treat that can be dusted with powdered sugar for an elegant finish.
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)
Finishing
- Powdered sugar for dusting (optional)
Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C). Grease or line a 9-inch round cake pan to prevent sticking and ensure an easy release after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Mix Wet Ingredients: In a separate large bowl, beat the Greek yogurt, vegetable or olive oil, granulated sugar, eggs, and vanilla extract until the mixture is smooth and well combined. If using, stir in the lemon zest for a fresh citrus flavor.
- Combine: Gradually add the dry ingredients to the wet ingredients, gently mixing until just combined. Be careful not to overmix as this can make the cake tough.
- Bake: Pour the batter into the prepared cake pan, smoothing the top evenly with a spatula. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean, indicating the cake is fully baked.
- Cool & Serve: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Optionally, dust the cake with powdered sugar before serving for an elegant touch.
Notes
- You can substitute vegetable oil with olive oil for a richer flavor.
- Using plain Greek yogurt will give a more neutral taste, while vanilla Greek yogurt adds extra sweetness and flavor.
- Lemon zest is optional but recommended for a refreshing citrus note.
- Ensure not to overmix the batter to keep the cake light and fluffy.
- The cake can be served plain or with fresh berries and whipped cream for added indulgence.
