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Greek Yogurt Cake
Emily

Greek Yogurt Cake

This Greek Yogurt Cake is moist, light, and subtly tangy thanks to rich yogurt and a hint of lemon zest. Perfect for breakfast, tea time, or a simple dessert, it’s a quick one-bowl recipe that bakes beautifully golden every time.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: Greek, Mediterranean
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 cup Greek yogurt (plain, full-fat preferred)
  • 2 large eggs
  • 1/4 cup olive oil or melted butter
  • 1 tsp vanilla extract
  • 1 zest of 1 lemon
  • powdered sugar, for dusting (optional)

Equipment

  • 9-inch round cake pan
  • Mixing bowls
  • Whisk
  • Spatula
  • Wire rack

Method
 

  1. Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, combine Greek yogurt, eggs, olive oil, vanilla, and lemon zest. Mix until smooth.
  4. Gradually fold wet ingredients into dry ingredients until just combined. Do not overmix.
  5. Pour batter into the prepared pan, smoothing the top.
  6. Bake 25–30 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  8. Dust with powdered sugar before serving, if desired.

Notes

For best results, use full-fat plain Greek yogurt. You can substitute olive oil with melted butter for a richer flavor. Serve plain, dusted with powdered sugar, or with fresh fruit on the side.