Greek Yogurt Cake

This tender, moist cake uses Greek yogurt for richness and protein, and it’s incredibly easy to make. It’s perfect plain, with fruit, or a simple glaze.

Ingredients

• 1 cup (240g) plain Greek yogurt (whole milk or 2% recommended)

• 1 cup (200g) granulated sugar

• 3 large eggs, room temperature

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

• 1 tsp vanilla extract

• Zest of 1 lemon (optional, but recommended)

• 2 cups (250g) all-purpose flour

• 2½ tsp baking powder

• ¼ tsp baking soda

• ½ tsp salt

Optional Add-Ins or Toppings

• Berry version: Fold in 1 cup fresh or frozen berries (blueberries, raspberries)

• Citrus glaze: Mix 1 cup powdered sugar + 2–3 tbsp lemon or orange juice

• Simple dusting: Powdered sugar or a sprinkle of sliced almonds before baking

• Vanilla icing: ½ cup powdered sugar + 1 tbsp milk or yogurt + ½ tsp vanilla

Instructions

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

2. In a large bowl, whisk together Greek yogurt, sugar, eggs, oil (or melted butter), vanilla, and lemon zest until smooth.

3. In another bowl, sift or whisk together flour, baking powder, baking soda, and salt.

4. Gradually fold dry ingredients into wet ingredients until just combined (do not overmix).

5. If adding berries, gently fold them in now.

6. Pour batter into prepared pan. Bake for 35–45 minutes (loaf pans may take up to 50–55 minutes), until a toothpick inserted in the center comes out clean.

7. Let cool in the pan for 10–15 minutes, then transfer to a wire rack.

8. Once cooled, drizzle with glaze or dust with powdered sugar if desired.

📝 Tips for Success

• Use full-fat Greek yogurt for the moistest, richest texture.

• Don’t overmix the batter—stir until just combined to keep the cake tender.

• Check for doneness early — ovens vary. The cake should be golden and spring back when lightly pressed.

• Flavor variations: Add 1 tsp cinnamon, almond extract instead of vanilla, or fold in chocolate chips.

• Make ahead: This cake stays moist for 3–4 days covered at room temperature or refrigerated.

Enjoy this simple, versatile cake with coffee, tea, or as a lightly sweet dessert!
It’s a lovely way to use Greek yogurt for a protein-rich, satisfying treat. 🍰