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If you’re looking for a dessert that feels both wholesome and indulgent, this Greek Yogurt Cake Recipe is an absolute must-try. Imagine a moist, tender cake that’s wonderfully dense yet light, thanks to the creamy richness of Greek yogurt. Every bite carries a subtle tang that perfectly balances the sweet notes, while the hint of lemon zest adds a fresh brightness. It’s simple to whip up but impressive enough to wow friends and family alike, making it a cozy staple for any occasion.
Ingredients You’ll Need
Great recipes start with simple ingredients, and this Greek Yogurt Cake Recipe is no exception. Each element plays a crucial role: the flour provides structure, baking powder and soda offer that perfect rise, and the Greek yogurt lends moisture and tang. Plus, a touch of vanilla and lemon zest elevates the cake’s flavor with a delicate aroma easy to fall in love with.
- 1 ½ cups all-purpose flour: The foundation that gives the cake its tender crumb.
- 1 ½ tsp baking powder: Helps the cake rise light and fluffy.
- ½ tsp baking soda: Works with yogurt’s acidity to give a gentle lift.
- ¼ tsp salt: Balances sweetness and enhances flavor.
- 1 cup plain or vanilla Greek yogurt: Adds moisture, richness, and a signature tang.
- ½ cup vegetable oil (or olive oil): Keeps the cake moist without overpowering the flavors.
- ¾ cup granulated sugar: Sweetens the cake just right without being too heavy.
- 2 large eggs: Bind everything together and provide a tender texture.
- 1 tsp vanilla extract: Infuses warmth and depth to each slice.
- Zest of 1 lemon (optional): Adds a refreshing citrus sparkle that brightens the whole cake.
- Powdered sugar for dusting (optional): A pretty finishing touch for serving.
How to Make Greek Yogurt Cake Recipe
Step 1: Preheat & Prep
Start by warming up your oven to 350°F (175°C). This ensures your cake bakes evenly from the get-go. Grease a 9-inch round cake pan or line it with parchment paper to prevent sticking. Getting this done early means you won’t be scrambling at the last minute, making your baking process smooth and stress-free.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This step is essential because it evenly distributes the leavening agents, ensuring your cake rises beautifully and has the perfect texture. Don’t rush — a thorough mix sets up the base for success.
Step 3: Mix Wet Ingredients
In a separate large bowl, beat together the Greek yogurt, vegetable oil, sugar, eggs, and vanilla extract until smooth and creamy. If you’re using lemon zest, stir it in now; it will release a fresh aroma that makes the whole kitchen smell heavenly. This creamy mixture is where the magic of moistness and flavor truly begins.
Step 4: Combine Wet and Dry
Gradually add the dry mixture into the wet ingredients, stirring gently until just combined. Try not to overmix here — a light hand will keep your cake tender rather than dense and tough. You want a batter that’s smooth but still a bit fluffy.
Step 5: Bake to Perfection
Pour the batter evenly into your prepared cake pan and smooth the surface with a spatula. Pop it into the hot oven and bake for 25 to 30 minutes. The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs. This perfect timing is what gives you that wonderful texture Greek Yogurt Cake Recipe is known for.
Step 6: Cool & Serve
Allow your cake to cool in the pan for about 10 minutes; this helps it firm up just enough to transfer without breaking. Then, gently move it to a wire rack to cool completely. If you want to add a simple but elegant finish, dust the top lightly with powdered sugar before serving. It’s a little touch that elevates this humble cake to something truly special.
How to Serve Greek Yogurt Cake Recipe
Garnishes
A dusting of powdered sugar is a classic, but you can also sprinkle toasted nuts, fresh berries, or even a drizzle of honey to add texture and a pop of color. These garnishes make every bite feel like a celebratory treat and add a personal touch that’s lovely for sharing.
Side Dishes
This cake pairs wonderfully with a dollop of whipped cream or a scoop of fresh fruit sorbet for a light, refreshing contrast. A cup of strong coffee or herbal tea makes a perfect partner, too, balancing the cake’s creamy richness with a warm sip.
Creative Ways to Present
For an eye-catching twist, slice the cake into wedges and layer them with fresh fruit and Greek yogurt in individual glasses to create easy parfaits. Another fun idea is to serve it alongside a compote made from seasonal fruits, enhancing the natural tanginess already in the cake.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover Greek Yogurt Cake tightly in plastic wrap or store it in an airtight container at room temperature for up to 2 days. If your kitchen feels warm, refrigeration will keep it fresh for about 3 to 4 days without drying out its tender crumb.
Freezing
You can freeze this cake if you want to enjoy it later. Wrap individual slices or the whole cake tightly in plastic wrap and then foil to prevent freezer burn. Frozen Greek Yogurt Cake Recipe portions will keep well for up to 3 months.
Reheating
For a freshly baked vibe, warm slices gently in the microwave for 15 to 20 seconds or pop them in a low oven (around 300°F) for about 10 minutes. This helps revive the moist crumb and brings out all those delicious flavors like they’re just out of the oven.
FAQs
Can I substitute regular yogurt for Greek yogurt in this recipe?
You could use regular yogurt, but Greek yogurt’s thicker texture and higher fat content are what make this cake so moist and dense. Using regular yogurt might result in a slightly looser batter and a less rich cake.
Is it possible to use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for a healthier twist. Keep in mind the cake will be a bit denser and have a nuttier flavor. You might also want to add a little extra moisture since whole wheat flour absorbs more liquid.
How important is the lemon zest in the recipe?
The lemon zest is optional but highly recommended if you love a subtle citrus note. It adds brightness that complements the tang of the yogurt perfectly, making your cake taste fresher and more layered.
Can I make this cake dairy-free?
This recipe relies heavily on Greek yogurt for its unique texture and flavor, so a dairy-free version may not turn out the same. However, you could experiment with thick coconut yogurt or other plant-based yogurts, but the outcome might vary.
What is the best way to prevent the cake from sticking to the pan?
Greasing the pan thoroughly with butter or oil and then dusting it lightly with flour usually does the trick. Alternatively, lining the pan with parchment paper will ensure your cake releases beautifully without any sticking.
Final Thoughts
This Greek Yogurt Cake Recipe is a delightful hug in dessert form that’s simple enough for a weeknight treat but charming enough for special occasions. Its balance of moistness, flavor, and easy preparation will quickly make it one of your go-to recipes. I can’t wait for you to try it and make it your own—sharing this cake is like sharing a bit of happiness!
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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 Greek Yogurt Cake is a moist and tender dessert made with simple ingredients like Greek yogurt, flour, eggs, and a touch of lemon zest for freshness. Its light texture and subtle sweetness make it perfect for an everyday treat or a special occasion. Easy to prepare and baked to golden perfection, this cake combines the tang of yogurt with the sweetness of sugar, delivering a balanced and flavorful bite that is sure to please any palate.
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)
Toppings
- 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 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 until well combined. This ensures even distribution of leavening agents.
- Mix Wet Ingredients – In a separate large mixing bowl, beat the Greek yogurt, vegetable or olive oil, granulated sugar, eggs, and vanilla extract until the mixture becomes smooth and uniform. If using, stir in the lemon zest to add a fresh, citrusy aroma and flavor.
- Combine – Gradually add the dry ingredients into the wet ingredients, gently folding with a spatula or spoon until just combined. Be careful not to overmix as this can lead to a denser cake texture.
- Bake – Pour the batter into the prepared cake pan and level the top with a spatula. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool & Serve – Allow the cake to cool in the pan for 10 minutes to set before transferring it onto a wire rack to cool completely. Before serving, dust with powdered sugar if desired for an elegant finishing touch.
Notes
- You can substitute vegetable oil with olive oil for a slightly richer flavor.
- Using vanilla Greek yogurt adds extra flavor, but plain yogurt works well too.
- Lemon zest is optional but enhances the cake with a bright, fresh note.
- Ensure not to overmix the batter to keep the cake light and fluffy.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- This cake pairs beautifully with fresh berries or a drizzle of honey for serving.
