Greek Yogurt Cake

This Greek Yogurt Cake is incredibly moist, light, and tender with a delicate vanilla flavor. Greek yogurt keeps the cake soft while adding a subtle tang, making it perfect for breakfast, afternoon tea, or dessert.

Ingredients

• 2 cups (250 g) all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup (240 g) plain Greek yogurt
• ¾ cup (150 g) granulated sugar
• 3 large eggs, room temperature
• ½ cup (120 ml) vegetable oil or melted butter
• 2 teaspoons vanilla extract
• 1 tablespoon lemon zest (optional)

Optional Glaze

• 1 cup (120 g) powdered sugar
• 2–3 tablespoons fresh lemon juice or milk
• ½ teaspoon vanilla extract

Garnish

• Fresh berries
• Powdered sugar
• Lemon zest

Instructions

1. Preheat the oven to 350°F (175°C). Grease and line an 8×4-inch loaf pan or an 8-inch round cake pan with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, whisk the Greek yogurt, sugar, eggs, oil, vanilla extract, and lemon zest (if using) until smooth.
4. Gradually fold the dry ingredients into the wet ingredients, mixing just until combined. Do not overmix.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 35–45 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. If making the glaze, whisk together the powdered sugar, lemon juice (or milk), and vanilla until smooth. Drizzle over the cooled cake.
9. Garnish with fresh berries or a light dusting of powdered sugar before serving.

Cooking Time

• Prep Time: 15 minutes
• Bake Time: 35–45 minutes
• Cooling Time: 20 minutes
• Total Time: About 1 hour 20 minutes

Servings: 8–10

Tips

• Use full-fat Greek yogurt for the richest, moistest texture.
• Bring the eggs and yogurt to room temperature before mixing for a smoother batter.
• Add ½ cup of fresh blueberries, raspberries, or chocolate chips for a delicious variation.
• Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
• Serve with whipped cream, fresh fruit, or a scoop of vanilla ice cream for an extra-special dessert.