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
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)
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.
