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
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 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.
