If you love desserts that are moist, tender, and not overly sweet, this Greek Yogurt Cake is about to become your new obsession. Imagine a cake that’s wonderfully simple to make, bursting with subtle tanginess from creamy Greek yogurt, and dressed up with a hint of lemon zest if you’re feeling fancy. Whether you serve it for breakfast, as a snacking treat, or as a light finish after dinner, this cake brings Mediterranean sunshine to any table. The best part? It’s so versatile and easy, you’ll find yourself reaching for this recipe again and again.
Ingredients You’ll Need
With just a handful of basic ingredients, each chosen for a reason, you can whip up a Greek Yogurt Cake that’s rich, moist, and full of flavor. Every component plays a starring role in taste, texture, or appearance—so let’s peek at what you’ll need and why it matters!
- Greek yogurt: This is the star, lending unbeatable moisture, a subtle tang, and a tender crumb.
- Eggs: They provide structure and help create that perfectly soft, sliceable cake.
- Granulated sugar: Just enough to sweeten things up without overpowering the delicate flavors.
- Vegetable oil: Keeps the cake light and moist for days (plus, it’s easier than creaming butter!).
- Vanilla extract: Adds warmth and depth, making every bite aromatic and inviting.
- All-purpose flour: The foundation of the cake, giving it structure and a lovely, soft texture.
- Baking powder: Essential for lift—this ensures your cake bakes up fluffy, not flat.
- Salt: A pinch enhances all the other flavors and balances the sweetness.
- Lemon zest (optional): For a pop of brightness and a hint of citrus that complements the yogurt beautifully.
- Powdered sugar for dusting (optional): The perfect finishing touch for a pretty presentation and just a kiss of extra sweetness.
How to Make Greek Yogurt Cake
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F. While it’s warming up, grease a 9-inch round cake pan or line it with parchment paper. This small step makes a big difference—your Greek Yogurt Cake will release easily, looking as perfect as it tastes.
Step 2: Combine the Wet Ingredients
In a large mixing bowl, whisk together the Greek yogurt, eggs, granulated sugar, vegetable oil, and vanilla extract until everything is smooth and creamy. If you’re using lemon zest, toss it in now. This base sets the stage for a cake that’s ultra-moist and brimming with subtle flavor.
Step 3: Mix the Dry Ingredients
Grab a separate bowl and whisk together the all-purpose flour, baking powder, and salt. This ensures the leavening is evenly distributed, so your cake rises beautifully and has a tender crumb every time.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. Don’t overmix—this is the secret to a soft, fluffy cake. Stop as soon as no streaks of flour remain.
Step 5: Bake
Pour the batter into your prepared pan and smooth the top with a spatula. Pop it into the oven and bake for 30 to 35 minutes. You’ll know it’s ready when a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Step 6: Cool and Finish
Let the cake cool in the pan for about 10 minutes (patience pays off here!), then transfer it to a wire rack to cool completely. If you like, dust the top with powdered sugar for a classic, elegant finish before serving.
How to Serve Greek Yogurt Cake
Garnishes
A generous shower of powdered sugar is always a winner, but you can also top your Greek Yogurt Cake with fresh berries, a dollop of whipped cream, or even a drizzle of honey. A few sprigs of mint or some extra lemon zest add lovely color and fragrance too.
Side Dishes
This cake pairs beautifully with a scoop of vanilla ice cream, a bowl of juicy fruit salad, or even a spoonful of tangy fruit compote. For a Mediterranean touch, try it alongside Greek coffee or a cup of herbal tea.
Creative Ways to Present
Turn your Greek Yogurt Cake into a showstopper by slicing it into wedges and layering with whipped cream and fruit for a simple trifle. You can also cut the cake into cubes and serve on skewers with berries for a fun brunch treat. Little squares look gorgeous on a dessert platter at parties, dusted with powdered sugar and garnished with lemon curls.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, cover your Greek Yogurt Cake tightly with plastic wrap or place it in an airtight container. It will stay moist and delicious at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
Freezing
This cake freezes beautifully! Wrap individual slices or the whole cake (without powdered sugar) tightly in plastic wrap and then in foil. Store in the freezer for up to 2 months. Thaw at room temperature before serving, then dust with powdered sugar if you like.
Reheating
If you prefer your Greek Yogurt Cake slightly warm, pop a slice in the microwave for 10–15 seconds. For a crispier edge, reheat in a toaster oven at 300°F for about 5 minutes. Always reheat just before serving for the best texture and flavor.
FAQs
Can I use flavored Greek yogurt instead of plain?
Absolutely! Flavored Greek yogurt (like lemon or vanilla) will add an extra dimension to your cake. Just keep in mind that it may make the cake a bit sweeter and can add subtle flavor notes.
Can I make this Greek Yogurt Cake gluten-free?
Yes, you can substitute a good-quality 1:1 gluten-free flour blend for the all-purpose flour. The cake will be just as moist and tasty, though the texture might be slightly different.
What’s the best way to add fruit to this cake?
You can gently fold in a cup of fresh berries or diced stone fruit just before baking. Be careful not to overmix and consider dusting the fruit with a little flour to prevent sinking.
Is it possible to make this recipe dairy-free?
Absolutely! Use a dairy-free yogurt alternative—just make sure it’s thick and unsweetened for the best results. The cake will still be soft and flavorful.
Can I use olive oil instead of vegetable oil?
Yes, and it’s a lovely Mediterranean twist! Extra-virgin olive oil adds a fruity, robust flavor that pairs beautifully with the tanginess of the Greek yogurt and lemon zest.
Final Thoughts
This Greek Yogurt Cake is one of those recipes you’ll treasure for its simplicity, flavor, and versatility. Whether you’re baking for a special brunch or just because you crave something cozy, I hope you’ll give it a try and make it your own. Happy baking—don’t forget to share a slice with someone you love!
Print
Greek Yogurt Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A moist and lightly sweet Greek yogurt cake that’s perfect for breakfast, snacking, or dessert. This simple Mediterranean-inspired recipe combines creamy Greek yogurt, fresh lemon zest, and a tender crumb to create a delightful treat that’s easy to make and enjoy.
Ingredients
Wet Ingredients
- 1 cup plain Greek yogurt
- 3 large eggs
- 3/4 cup granulated sugar
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Optional Ingredients
- Zest of 1 lemon
- Powdered sugar for dusting
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper to ensure easy cake removal.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the Greek yogurt, eggs, granulated sugar, vegetable oil, and vanilla extract until the batter is smooth and well combined. Add the lemon zest at this stage if using to infuse a fresh citrus flavor.
- Combine Dry Ingredients: In a separate bowl, whisk the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Mix Batter: Gradually add the dry ingredients to the wet mixture, stirring gently just until incorporated. Be careful not to overmix to keep the cake tender.
- Bake: Pour the batter evenly into the prepared pan and smooth the top with a spatula. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Dust with powdered sugar before serving if desired.
Notes
- This cake is moist and lightly sweet, making it perfect for breakfast, snacking, or dessert.
- You can substitute part of the all-purpose flour with almond flour for a nuttier flavor and added texture.
- Ensure not to overmix the batter to maintain a tender crumb.
- Using fresh lemon zest enhances the cake’s flavor, but it can be omitted if preferred.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
Nutrition
- Serving Size: 1 slice (about 1/8 of the cake)
- Calories: 250
- Sugar: 15g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg
