If you’re looking for a light, moist, and flavor-packed dessert that feels both indulgent and wholesome, this homemade Greek Yogurt Cake is the recipe you need. With a tender crumb, subtle lemon aroma, and just the right amount of sweetness, it’s the perfect treat to enjoy with your morning coffee, afternoon tea, or as an after-dinner delight.
This cake combines simple pantry staples with creamy Greek yogurt to create a dessert that’s rich in flavor while staying incredibly moist. It’s fuss-free, quick to prepare, and versatile enough to dress up for special occasions or keep simple for everyday snacking. With a dusting of powdered sugar, it looks beautiful yet effortless, making it an easy comfort food classic you’ll want to bake again and again.
Why You’ll Love This Recipe
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Moist and tender texture: The Greek yogurt keeps the cake soft without being heavy.
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Simple ingredients: Everything you need is likely already in your pantry or fridge.
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Quick and easy: Ready in under an hour with minimal effort.
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Lightly sweetened: Perfect for those who prefer a not-too-sweet dessert.
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Versatile and customizable: Works as a base for endless variations and toppings.
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Perfect anytime treat: Ideal for breakfast, snacks, or a fuss-free dinner party dessert.
Ingredient Breakdown
All-Purpose Flour (1 cup): Provides structure to the cake while keeping the crumb tender.
Sugar (½ cup): Sweetens the cake just enough without overpowering the lemon flavor.
Baking Powder (½ tsp): Helps the cake rise for a light and fluffy texture.
Baking Soda (¼ tsp): Works with the yogurt’s acidity to create extra lift.
Salt (¼ tsp): Balances sweetness and enhances overall flavor.
Greek Yogurt (1 cup, plain, full-fat): The star ingredient that keeps the cake moist, rich, and slightly tangy.
Eggs (2 large): Add structure, richness, and stability to the batter.
Olive Oil or Melted Butter (¼ cup): Provides moisture and a smooth, rich flavor.
Vanilla Extract (1 tsp): Enhances the flavor and aroma of the cake.
Lemon Zest (from 1 lemon): Adds brightness and a fresh citrusy kick.
Powdered Sugar (optional, for dusting): Finishes the cake with a delicate sweetness and elegant look.
Pro Tips for Success
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Use full-fat Greek yogurt: It gives the best texture and flavor compared to low-fat or fat-free versions.
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Room temperature ingredients: Bring eggs and yogurt to room temperature before mixing for a smoother batter.
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Don’t overmix the batter: Stir until just combined to avoid a dense or tough cake.
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Test for doneness early: Insert a toothpick into the center at 25 minutes—every oven bakes differently.
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Let it cool completely: This ensures clean slices and prevents the cake from crumbling.
Ingredient Swaps or Variations
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Citrus swap: Replace lemon zest with orange zest for a warmer, sweeter flavor.
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Chocolate twist: Add a handful of mini chocolate chips to the batter.
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Berry boost: Fold in fresh blueberries, raspberries, or diced strawberries for a fruity kick.
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Nutty option: Add chopped almonds, pistachios, or walnuts for crunch.
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Gluten-free version: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
Serving Suggestions
This Greek Yogurt Cake is versatile and pairs beautifully with many accompaniments. Serve it dusted with powdered sugar for a simple presentation, or dress it up with a drizzle of honey and fresh berries for a more decadent touch. It also tastes amazing with a dollop of whipped cream or a scoop of vanilla ice cream. For brunch, slice it into wedges and serve with hot coffee or herbal tea. For dessert, pair with a tangy fruit compote to balance the sweetness.
Make Ahead + Storage Tips
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Make Ahead: You can bake the cake up to 2 days before serving. Store it tightly wrapped at room temperature.
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Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days. Let slices come to room temperature before serving.
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Freezing: Wrap cooled cake tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
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Reheating: For a just-baked feel, warm slices in the microwave for 10–15 seconds.
Cultural or Historical Notes
Greek yogurt has been a staple in Mediterranean cuisine for centuries, valued for its thick texture and tangy flavor. This cake draws inspiration from traditional European yogurt-based desserts, where yogurt adds richness without making cakes overly sweet or heavy. By using Greek yogurt, the cake gets a moist, tender crumb and a subtle tang that elevates it from a simple snack cake to a refined yet approachable dessert.
Frequently Asked Questions (FAQ)
Q: Can I use flavored Greek yogurt instead of plain?
A: Plain yogurt is best to control sweetness and flavor, but vanilla yogurt can work. Avoid overly sweet or fruity yogurts.
Q: Can I make this cake without lemon zest?
A: Yes, but the lemon zest adds a fresh, citrusy flavor. If omitted, you may want to increase the vanilla for more depth.
Q: Can I bake this in a loaf pan instead of a round pan?
A: Absolutely. Use a greased 8×4-inch loaf pan and extend the baking time by about 10 minutes.
Q: How do I know when the cake is done?
A: Insert a toothpick into the center—if it comes out clean or with just a few crumbs, it’s ready.
Q: Can I double the recipe for a larger cake?
A: Yes, double the ingredients and bake in a 9×13-inch pan for 35–40 minutes.
Greek Yogurt Cake
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine Greek yogurt, eggs, olive oil, vanilla, and lemon zest. Mix until smooth.
- Gradually fold wet ingredients into dry ingredients until just combined. Do not overmix.
- Pour batter into the prepared pan, smoothing the top.
- Bake 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar before serving, if desired.
