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
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)
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
