If you’re looking for a dessert that’s both luscious and surprisingly light, this Greek Yogurt Cake Recipe is an absolute game-changer. It strikes the perfect balance between tender crumb and moist texture, with Greek yogurt adding a subtle tang and richness that transforms ordinary cake into a delightful treat. Whether you’re baking for a family gathering or a cozy afternoon tea, this cake brings just the right sweetness and a hint of lemony brightness that feels both comforting and elegantly fresh.
Ingredients You’ll Need
The magic of this Greek Yogurt Cake Recipe lies in its simple, wholesome ingredients that come together in perfect harmony. Each item plays a key role in flavor, texture, or aroma, creating a cake that’s moist, tender, and wonderfully flavorful without overpowering sweetness.
- 1 ½ cups all-purpose flour: The foundation that gives the cake its soft structure and perfect crumb.
- 1 ½ tsp baking powder: Adds lift so the cake rises beautifully and stays light.
- ½ tsp baking soda: Works with yogurt’s acidity to create a tender texture and slight rise.
- ¼ tsp salt: Enhances the sweetness and balances all the flavors wonderfully.
- 1 cup plain or vanilla Greek yogurt: The star ingredient that adds moisture, creaminess, and a subtle tang.
- ½ cup vegetable oil (or olive oil): Keeps the cake moist without heaviness, while olive oil adds a mild fruity note.
- ¾ cup granulated sugar: Sweetens just right to complement the tang from the yogurt and lemon zest.
- 2 large eggs: Bind everything together and add richness for a tender crumb.
- 1 tsp vanilla extract: Infuses the batter with warm, comforting aromas.
- Zest of 1 lemon (optional): A fresh burst of citrus that brightens and lifts the overall flavor profile.
- Powdered sugar for dusting (optional): Adds a pretty finishing touch and subtle sweetness on top.
How to Make Greek Yogurt Cake Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper to ensure the cake doesn’t stick. This simple preparation sets you up for a perfectly baked, easy-to-release cake.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Combining these dry ingredients evenly ensures your cake rises uniformly and has just the right texture throughout.
Step 3: Mix the Wet Ingredients
In another bowl, beat the Greek yogurt, vegetable oil, sugar, eggs, and vanilla extract until completely smooth. If you’re using lemon zest, stir it in now. This mixture forms the moist, flavorful base of your cake and acts as a wonderful contrast to the dry ingredients.
Step 4: Combine Wet and Dry
Gradually add your dry ingredient mix to the wet ingredients. Stir carefully until just combined. The key here is not to overmix; a few lumps are okay and will keep your cake tender and soft.
Step 5: Bake the Cake
Pour the batter evenly into your prepared cake pan and smooth the top with a spatula. Bake for 25 to 30 minutes until a toothpick inserted in the center comes out clean. This step transforms the batter into a golden, fluffy masterpiece.
Step 6: Cool and Serve
Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. If you like, dust the top with powdered sugar for a delicate finishing touch that adds just a hint of sweetness and a beautiful presentation.
How to Serve Greek Yogurt Cake Recipe
Garnishes
This cake is lovely on its own, but garnishes can elevate it even further. Try fresh berries, a dollop of whipped cream, or a drizzle of honey to complement the tang of the yogurt and the brightness of lemon zest.
Side Dishes
Pairing this Greek Yogurt Cake Recipe with a fragrant cup of herbal tea, a rich espresso, or refreshing lemonade makes for a delightful treat. Light fruit salads or a scoop of sorbet also work as refreshing accompaniments that balance the cake’s richness.
Creative Ways to Present
For a stunning presentation, serve slices on pretty plates topped with edible flowers or a sprinkle of finely chopped nuts like pistachios. You could also layer this cake with fresh fruit and mascarpone for a quick trifle twist that wows guests and makes an ordinary dessert extraordinary.
Make Ahead and Storage
Storing Leftovers
Store any leftover Greek Yogurt Cake Recipe slices in an airtight container at room temperature for up to two days, or refrigerate for up to five days. The cake stays moist and flavorful, ready whenever a sweet moment calls.
Freezing
If you want to enjoy this cake later, wrap it tightly in plastic wrap and place it in a freezer-safe bag or container. Freeze for up to three months. When ready to eat, thaw overnight in the fridge, then bring to room temperature before serving.
Reheating
To refresh the cake’s moistness and warmth, gently reheat slices in a microwave for 15 to 20 seconds or in a warm oven for a few minutes. This helps revive that soft, tender texture and makes every bite taste freshly baked.
FAQs
Can I use flavored Greek yogurt instead of plain?
Absolutely! Using vanilla or even honey-flavored Greek yogurt can add a subtle sweetness and extra depth of flavor to your cake. Just be mindful of reducing added sugar slightly to balance the sweetness.
What if I don’t have a 9-inch round cake pan?
You can use an 8-inch pan but expect the cake to be a bit taller and take a few extra minutes to bake. Alternatively, a square pan works too—just keep an eye on baking time with a toothpick test.
Is it okay to substitute olive oil for vegetable oil?
Yes! Olive oil adds a lovely fruity note and richness that complements the tangy yogurt and lemon zest beautifully. Just choose a mild, light olive oil to keep the flavors balanced.
Can I add nuts or fruit to the batter?
Definitely! Chopped walnuts, almonds, or dried fruit like cranberries or raisins can add interesting texture and flavor. Fold them in gently at the end of mixing to avoid overworking the batter.
How do I make this cake dairy-free?
For a dairy-free version, try swapping Greek yogurt with coconut yogurt or a plant-based yogurt alternative. Choose an unsweetened variety for the best balance, and the cake will remain moist and flavorful.
Final Thoughts
This Greek Yogurt Cake Recipe is one of those wonderful finds that feel just like a warm hug in dessert form. It’s easy to make, refreshingly moist, and carries a lovely balance of flavors that will have everyone asking for seconds. Trust me, once you try baking it at home, this will become your go-to cake for all occasions—simple, satisfying, and so deliciously inviting.
Print
Greek Yogurt Cake Recipe
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Greek Yogurt Cake is a moist, tender, and flavorful treat made with simple pantry ingredients. The addition of Greek yogurt keeps the cake wonderfully soft and adds a subtle tanginess, complemented by a hint of lemon zest. Perfect for a quick dessert or an afternoon snack, it’s easy to prepare and bakes to a golden perfection.
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)
Topping
- 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 large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until thoroughly combined to ensure even leavening.
- Mix 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 creamy. If desired, stir in the lemon zest for a fresh citrus aroma.
- Combine: Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Avoid overmixing to keep the cake light and tender.
- Bake: Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Cool & Serve: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack for complete cooling. Optionally, dust the top with powdered sugar before slicing and serving.
Notes
- Use full-fat Greek yogurt for the best moist texture and flavor.
- If substituting olive oil, opt for a mild-flavored variety to avoid overpowering the cake.
- Lemon zest is optional but adds a lovely fresh note to the cake.
- Ensure not to overmix the batter to maintain a light crumb.
- Store leftovers covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Greek
