Description
This Greek Yogurt Cake is a delightful and moist dessert that’s easy to make and bursting with flavor. The tangy Greek yogurt adds a lovely richness to the cake, while the hint of lemon zest provides a refreshing twist. Perfect for any occasion or as a sweet treat with a cup of coffee or tea.
Ingredients
Scale
For the Cake:
- 1 cup plain Greek yogurt (full-fat preferred)
- ¾ cup granulated sugar
- ½ cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- zest of 1 lemon (optional)
- powdered sugar for dusting (optional)
Instructions
- Preheat the Oven: Preheat the oven to 350°F. Grease and flour a 9-inch round cake pan or line it with parchment paper.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the Greek yogurt, sugar, and oil until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest if using.
- Combine Dry Ingredients: In a separate bowl, whisk the flour, baking powder, and salt. Add the dry ingredients to the wet mixture and stir just until combined—do not overmix.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving, if desired.
Notes
- This cake is delicious on its own or served with fresh berries and a dollop of whipped cream or Greek yogurt.
- For a citrus twist, substitute orange zest and a splash of orange juice.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Greek-Inspired, American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 60mg
