This Greek Yogurt Cake Recipe is an absolute game-changer when it comes to simple, moist, and flavorful cakes. The creamy tang of Greek yogurt perfectly balances the sweet batter creating a cake that’s tender and light yet satisfying. Whether you’re baking for a busy weeknight treat or a special occasion, this cake comes together quickly with ingredients you likely have on hand, making it a wonderful go-to recipe to impress without stress. Expect a golden crust, a hint of lemon brightness if you choose, and a texture that practically melts in your mouth every single time.
Ingredients You’ll Need
Getting started with this Greek Yogurt Cake Recipe is delightfully straightforward thanks to its simple, pantry-friendly ingredients. Each component plays a crucial role in building the cake’s texture, flavor, and beautiful crumb, allowing even novice bakers to shine.
- All-purpose flour: Provides structure and the perfect crumb for the cake.
- Baking powder: Helps the cake rise and become fluffy.
- Baking soda: Works with yogurt’s acidity to give extra lift.
- Salt: Enhances flavor and balances sweetness.
- Plain or vanilla Greek yogurt: Adds moisture, tang, and richness to the cake.
- Vegetable or olive oil: Keeps the cake tender and moist without weighing it down.
- Granulated sugar: Sweetens the cake for that perfect balance.
- Large eggs: Bind all ingredients and add depth to the texture.
- Vanilla extract: Gives a warm, inviting aroma and flavor.
- Lemon zest (optional): Introduces a bright, fresh note that complements the yogurt.
- Powdered sugar for dusting (optional): Adds an elegant finishing touch with a light sweetness.
How to Make Greek Yogurt Cake Recipe
Step 1: Preheat & Prep Your Pan
Start by heating your oven to 350°F (175°C). Prepare a 9-inch round cake pan by greasing it well or lining it with parchment paper for fuss-free removal later. This first step sets the stage for a perfectly baked cake with a golden crust.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Mixing these dry ingredients first ensures even distribution of the leavening agents, which means your cake will rise beautifully.
Step 3: Combine the Wet Ingredients
In a separate bowl, beat the Greek yogurt, vegetable or olive oil, granulated sugar, eggs, and vanilla extract until the mixture is smooth and luscious. Don’t forget to stir in the lemon zest if you opt for that lovely citrus kick—it adds a refreshing brightness that lifts the cake’s flavor to new heights.
Step 4: Gently Incorporate Dry into Wet
Slowly add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix—overworking the batter can make the cake dense, and you want it light and tender.
Step 5: Bake to Perfection
Pour the batter into your prepared pan and smooth the top with a spatula. Place it in the oven and bake for 25 to 30 minutes. The cake is done when a toothpick inserted into the center comes out clean. This step is crucial—you want a moist crumb without any raw batter remaining.
Step 6: Cool and Finish
Allow the cake to cool in the pan for about 10 minutes before transferring it onto a wire rack. This resting time helps the crumb set, making it easier to slice. If you like, dust the cake with powdered sugar just before serving for a simple but elegant touch.
How to Serve Greek Yogurt Cake Recipe
Garnishes
While the cake shines on its own, garnishing can elevate it beautifully. Lightly dusting powdered sugar over the top adds a pretty finish—perfect for casual or formal settings alike. Fresh berries, slices of lemon, or even a drizzle of honey can bring in contrasting colors and flavors to delight your guests.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent treat. If you want a lighter option, fresh fruit salad or a cup of herbal tea perfectly complements the cake’s subtle tang and sweetness.
Creative Ways to Present
Feel adventurous? Turn this classic Greek Yogurt Cake Recipe into a layered cake by doubling the recipe and adding a tangy lemon or berry-infused cream filling. Alternatively, slice it into squares for a charming tea-time presentation or serve individual portions in pretty ramekins with a spoonful of compote.
Make Ahead and Storage
Storing Leftovers
Wrap leftover cake tightly with plastic wrap or store it in an airtight container to keep it fresh for up to three days at room temperature. Stored like this, it maintains its moist and tender crumb without drying out.
Freezing
This cake freezes beautifully! Wrap it well in plastic wrap and then in aluminum foil or place in a freezer-safe container. Freeze for up to two months. When you’re ready to enjoy, thaw it overnight in the refrigerator.
Reheating
To refresh frozen or refrigerated cake, gently warm slices in the microwave for about 15-20 seconds or until slightly warmed through. This wakes up the flavors and restores some of the original softness, making it taste freshly baked again.
FAQs
Can I use flavored Greek yogurt instead of plain?
Absolutely! Vanilla-flavored Greek yogurt works wonderfully and adds a subtle sweetness and extra depth of flavor. Just skip or reduce the added vanilla extract to balance the taste.
Is olive oil a good alternative to vegetable oil in this recipe?
Yes, olive oil brings a fruity, slightly peppery note that can complement the tangy yogurt and lemon zest beautifully. Just ensure it’s mild-flavored olive oil to avoid overpowering the cake.
How do I know when the cake is fully baked?
The best test is to insert a toothpick or skewer into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is done. Any wet batter means it needs more time in the oven.
Can I make this cake gluten-free?
While this Greek Yogurt Cake Recipe traditionally uses all-purpose flour, a 1-to-1 gluten-free baking flour blend can usually substitute well. Just make sure it contains xanthan gum for structure or add a bit separately.
What can I add to make the cake more decadent?
Try folding in chocolate chips, chopped nuts, or fresh blueberries into the batter before baking. These additions add texture and bursts of flavor that pair beautifully with the creamy yogurt base.
Final Thoughts
If you’re looking to add a reliable, moist, and flavorful cake to your baking repertoire, look no further than this Greek Yogurt Cake Recipe. Its ease, combined with the wonderful texture and subtle tang, makes it a crowd-pleaser every time. Whether you enjoy it plain, adorned with fruit, or dressed up with cream, this cake promises to become one of your favorites. Happy baking!
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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 moist and tender Greek Yogurt Cake is a delightful treat that combines the tangy richness of Greek yogurt with a light, fluffy crumb. Perfect for an afternoon snack or dessert, this cake is simple to prepare and uses wholesome ingredients. The optional lemon zest adds a fresh citrus aroma, while a dusting of powdered sugar adds a touch of sweetness and elegance.
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 the oven to 350°F (175°C). Grease or line a 9-inch round cake pan with parchment paper to prevent sticking and ensure easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This helps to evenly distribute the leavening agents and salt throughout the flour.
- Mix Wet Ingredients: In a separate large bowl, beat the plain or vanilla Greek yogurt, vegetable or olive oil, granulated sugar, eggs, and vanilla extract until the mixture is smooth and creamy. If using, gently stir in the lemon zest to add a fresh, citrus flavor.
- Combine: Gradually add the dry ingredient mixture to the wet ingredients, folding carefully until just combined. Be cautious not to overmix, as this can lead to a denser cake texture.
- Bake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Place the pan in the preheated oven and bake for 25-30 minutes. The cake is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Cool & Serve: Remove the cake from the oven and let it cool in the pan for about 10 minutes to set. Then transfer it to a wire rack to cool completely. Before serving, dust the cake with powdered sugar if desired for an elegant finish.
Notes
- You can substitute vegetable oil with mild olive oil for a slightly fruity flavor.
- Using vanilla Greek yogurt adds extra flavor but plain yogurt works just as well.
- Do not overmix the batter once the dry ingredients are added to keep the cake tender.
- Ensure the eggs are at room temperature to help them blend better into the batter.
- The lemon zest is optional but adds a lovely fresh citrus undertone that brightens the cake.
- Store any leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
