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
Scale
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.
