This light and fluffy Greek Yogurt Cake is like a sunbeam on a dessert plate, radiating a perfect balance of moist crumb and zesty lemon brightness. With just 15 minutes of hands-on preparation, 30 minutes in the oven, and a gentle 10-minute rest, you can transform everyday pantry staples into a crowd-pleasing dessert that’s surprisingly easy for bakers of all levels. This Beginner-friendly recipe calls for simple ingredients—flour, sugar, Greek yogurt, eggs, olive oil or butter, a kiss of vanilla, and fresh lemon zest—and it delivers a moist, tender crumb that practically melts in your mouth. At around 250 calories per slice (assuming 8 generous servings), it’s not only a delicious treat but also a gentle indulgence that feels lighter than your typical butter-heavy cake. Whether you’re looking to whip up a sweet finish for a casual family dinner or create an impressive tea-time center piece, this Greek Yogurt Cake is the answer, combining simplicity with that irresistible homemade charm.
After years of experimenting with yogurt-based bakes in my cozy kitchen, I’ve come to love how Greek yogurt brings a delicate tang and velvety moisture that pairs beautifully with citrus notes. This cake’s airy texture and bright lemon aroma make it perfect for brightening up cloudy afternoons or adding a hint of sunshine to special occasions. It’s incredible how a few pantry staples can combine to create something so satisfying: the gentle rise from baking powder and soda, the subtle richness from eggs and oil, and that soft, pillowy interior courtesy of creamy yogurt. From a casual brunch with friends to a festive gathering, this versatile dessert ticks all the right boxes—flavorful, fuss-free, and downright delightful. Pull out your favorite baking pan, preheat the oven, and get ready to enjoy a dessert that feels like a warm hug from the inside out.
KEY INGREDIENTS IN GREEK YOGURT CAKE
Before you begin mixing and whisking, let’s take a moment to appreciate the core ingredients that make this cake shine. Each component has a special role, working together to create a tender crumb, balanced sweetness, and bright citrus undertones.
- All-purpose flour: Provides the structure and foundation for the cake’s tender crumb. Its moderate protein content ensures a light texture without becoming leathery.
- Sugar: Adds sweetness and helps the cake develop a golden crust as it bakes. Sugar also tenderizes the crumb by trapping moisture.
- Baking powder: Acts as the primary leavening agent, creating tiny bubbles that lift the batter and result in a fluffy rise.
- Baking soda: Works in tandem with the acidity of Greek yogurt to give an extra boost of lift and ensure a light, airy texture.
- Salt: Enhances and balances the flavors, cutting through sweetness and accentuating the tang of yogurt and lemon zest.
- Greek yogurt: Infuses the cake with moisture, natural tanginess, and richness. Its thick consistency contributes to a soft, velvety crumb.
- Eggs: Bind ingredients together, provide structure, and add richness. They also help the cake hold its shape and rise evenly.
- Olive oil or melted butter: Introduces healthy fats for tenderness and flavor. Olive oil lends a subtle fruity note, while butter offers a classic, rich taste.
- Vanilla extract: Deepens the flavor profile with warm, sweet aromatics that complement the tangy yogurt and bright citrus.
- Lemon zest: Delivers fresh, vibrant citrus oils that awaken your senses, giving each bite a refreshing zing.
- Powdered sugar: Optional finishing touch that adds a delicate sweetness and lovely presentation when dusted over the cooled cake.
HOW TO MAKE GREEK YOGURT CAKE
Ready to bake? This recipe comes together quickly by dividing your work into dry and wet components, then combining them gently to preserve all those lovely air bubbles. Follow each step with care, and you’ll end up with a cake that’s tender, moist, and bursting with citrus charm.
1. Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper, ensuring the edges are covered to prevent sticking and to help you lift the cake effortlessly after baking.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined and free of any lumps. This even distribution of dry ingredients guarantees a uniform rise.
3. In another bowl, combine the Greek yogurt, eggs, olive oil (or melted butter), vanilla extract, and lemon zest. Mix until the batter turns silky smooth, with no visible streaks of yogurt or egg, creating a creamy base.
4. Gradually add the wet ingredients to the dry ingredients, folding gently with a spatula in a folding technique that preserves the airiness of the batter. Stop as soon as there are no white streaks, being careful not to overmix.
5. Pour the batter into the prepared cake pan, then use a spatula to smooth the surface, ensuring even thickness for consistent baking.
6. Bake for 25–30 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean. Avoid opening the oven too often, so the temperature remains stable.
7. Allow the cake to cool in the pan for about 10 minutes. This resting period helps it set and makes unmolding a breeze.
8. Transfer the cake to a wire rack and let it cool completely. Once fully cooled, dust the top with powdered sugar for a pretty finish before serving.
SERVING SUGGESTIONS FOR GREEK YOGURT CAKE
Whether you’re hosting a laid-back brunch or simply treating yourself after a long day, how you present this cake can elevate the whole experience. Start by choosing a pretty cake stand or a simple wooden board for rustic charm. The warm tones of lemon zest speckled throughout look especially stunning against a backdrop of fresh garnishes. Pair each slice with accompaniments that bring contrast in texture and temperature, from juicy fruits to creamy toppings. Consider the season—bright summer berries or winter citrus segments both work beautifully. If you’re serving a crowd, cut the cake into uniform slices and arrange them like sunrays around a centerpiece, adding visual appeal. Finally, don’t forget thoughtful touches like decorative parchment doilies or a gentle dusting of icing sugar just before guests arrive, so it looks as inviting as it smells.
- Serve with fresh berries: Pile raspberries, blueberries, or sliced strawberries alongside each slice to introduce tart, juicy pops of flavor that complement the cake’s tanginess.
- Add a dollop of whipped cream: Lightly sweetened whipped cream adds airy richness and a silky texture that pairs perfectly with the cake’s tender crumb.
- Drizzle with honey or maple syrup: A delicate stream of honey or maple syrup brings a warm, floral note, creating a sophisticated flavor contrast.
- Sprinkle with chopped nuts: Toasted almonds, pistachios, or walnuts lend a satisfying crunch and nutty aroma, enhancing both texture and visual appeal.
HOW TO STORE GREEK YOGURT CAKE
Keeping your Greek Yogurt Cake fresh ensures it’s just as delightful the next day—if it lasts that long! The key is maintaining moisture while preventing any unwanted sogginess or flavor changes. Always allow the cake to cool completely before storing, as residual warmth can create condensation, leading to a damp texture or even mold. Choose an airtight container or wrap the cake tightly with plastic wrap, pressing it gently against the surface to lock in moisture. Store any garnishes separately to preserve their texture. If you want to extend the cake’s life beyond a few days, freezing is an excellent option: wrap in baking paper, then foil, and place in a sealable freezer bag. When you’re ready to enjoy, simply thaw at room temperature for an hour or two, and refresh with a light dusting of powdered sugar.
- Room temperature in an airtight container: Keep the cooled cake in a sealable cake container or a large cake dome for up to 2 days without drying out.
- Refrigeration for extended freshness: Wrap the cake tightly in plastic wrap or store in a sealed container. Chilled, it will stay moist for up to 5 days. Let it come to room temperature before serving.
- Freezing for long-term storage: Slice the cake, wrap each piece individually in parchment paper and then in foil or a freezer bag. Freeze for up to 3 months. Thaw slices at room temperature when ready to indulge.
- Storing garnishes separately: Keep fresh berries, whipped cream, and chopped nuts in separate containers in the fridge. Add them to each slice just before serving for optimal texture and flavor.
CONCLUSION
Baking this Greek Yogurt Cake is more than just following a recipe—it’s an invitation to embrace simplicity and flavor in every bite. We’ve walked through each ingredient’s purpose, from the all-purpose flour that builds structure to the lemon zest that sparks vibrant citrus notes. You now know how to combine dry and wet elements with a gentle folding technique, bake to perfect golden warmth, and finish with a dusting of powdered sugar for that picture-perfect look. With only 15 minutes of prep, 30 minutes of baking, and a 10-minute rest, this Beginner-friendly dessert effortlessly fits into busy schedules while still feeling special. It’s a versatile treat—ideal for casual family dinners, sophisticated brunch tables, or a cozy afternoon tea. At roughly 250 calories per slice, it strikes a balance between indulgence and lightness that everyone will appreciate. Feel free to print this article and save it for future baking sessions, and don’t forget there’s a FAQ section below to answer any extra questions.
I hope this guide inspires you to pull out your whisk, zest a lemon, and enjoy the simple pleasure of homemade cake. If you give it a try, I’d love to hear how it goes—your tweaks, your favorite serving pairings, or any tips you discovered along the way. Please leave your comments, questions, or feedback below so we can share our baking stories and help each other perfect this delightful dessert. Happy baking!
Greek Yogurt Cake
Description
This moist and tangy Greek yogurt cake combines wholesome ingredients for a delightful treat. With a hint of lemon zest, it's a perfect companion to fresh berries or whipped cream.
Ingredients
Instructions
-
Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
-
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
-
In another bowl, combine the Greek yogurt, eggs, olive oil, vanilla extract, and lemon zest. Mix until smooth and creamy.
-
Gradually add the wet ingredients to the dry ingredients, folding gently with a spatula until just combined. Be careful not to overmix.
-
Pour the batter into the prepared cake pan, smoothing the top with a spatula to even it out.
-
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
-
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
-
Once cooled, dust the top with powdered sugar if desired before serving.
Note
- Greek yogurt adds moisture and a delightful tanginess to the cake.
- You can substitute lemon zest with orange zest for a different citrus flavor.
- This cake pairs wonderfully with fresh berries or a dollop of whipped cream.
- Ensure all ingredients are at room temperature for the best results.
- For added flair, consider serving with a drizzle of honey or a sprinkle of chopped nuts.
