Greek Yogurt Cake

This moist, tender, and incredibly easy Greek yogurt cake is a versatile dessert that can be enjoyed plain or dressed up with various toppings. The yogurt ensures a rich texture and slight tang, while keeping the cake light.

Ingredients

For the Cake:

• 1 cup (200g) granulated sugar

• 1 cup (240g) plain Greek yogurt (full-fat recommended for richness)

• 3 large eggs, room temperature

• ½ cup (120ml) vegetable oil or melted, cooled butter

• 1 tsp vanilla extract

• Zest of 1 lemon or orange (optional, but recommended)

• 2 cups (250g) all-purpose flour

• 2½ tsp baking powder

• ¼ tsp baking soda

• ½ tsp salt

Optional Add-ins & Toppings:

• 1 cup fresh or frozen berries (blueberries, raspberries)

• Powdered sugar for dusting

• Lemon glaze (½ cup powdered sugar + 1–2 tbsp lemon juice)

• Whipped cream or extra yogurt

• Sliced almonds or poppy seeds in the batter

Instructions

1. Prep: Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, loaf pan, or 8-inch square baking dish.

2. Mix Wet Ingredients: In a large bowl, whisk together sugar, Greek yogurt, eggs, oil (or melted butter), vanilla, and citrus zest until smooth and well combined.

3. Combine Dry Ingredients: In a separate bowl, sift together flour, baking powder, baking soda, and salt.

4. Combine Batter: Gradually add dry ingredients to wet ingredients, folding gently until just combined. Do not overmix. If using add-ins like berries, toss them in 1 tbsp flour first, then fold into batter.

5. Bake: Pour batter into prepared pan. Bake for 40–50 minutes (loaf pan may take closer to 50–60 minutes), or until a toothpick inserted into the center comes out clean.

6. Cool: Let cake cool in pan for 10–15 minutes, then transfer to a wire rack to cool completely.

7. Serve: Dust with powdered sugar, drizzle with glaze, or serve with fresh fruit and a dollop of yogurt or whipped cream.

Variations

• Lemon Greek Yogurt Cake: Add 2 tbsp lemon juice to the wet ingredients and use lemon zest. Top with lemon glaze.

• Orange & Almond: Use orange zest and add ½ cup finely ground almonds to the dry ingredients.

• Chocolate Chip: Fold ¾ cup chocolate chips into the batter.

• Olive Oil & Herbs (Savory Version): Reduce sugar to ¼ cup, omit vanilla, use olive oil, and add 1 tbsp fresh rosemary or thyme. Excellent served with tea or as a snack bread.

Why This Recipe Works

• Greek yogurt adds moisture, protein, and a slight tang without heaviness.

• Oil/butter ensures a tender crumb.

• Baking powder + baking soda gives a reliable rise.

This cake keeps well at room temperature for 2 days or refrigerated for up to 5 days. It also freezes beautifully for up to 3 months.

Enjoy this simple, delicious cake with coffee, as a snack, or dressed up for dessert!