Traditional Greek Yogurt Cake

why make this recipe

Traditional Greek Yogurt Cake is a delightful treat that brings a taste of Greece to your kitchen. This cake is moist, fluffy, and has a subtle tang from the Greek yogurt. It’s perfect for any occasion, whether you want to impress guests at a gathering or enjoy a slice with your morning coffee. Plus, it’s simple to make and uses ingredients you might already have at home!

how to make Traditional Greek Yogurt Cake

Ingredients:

• 1 1/2 cups Greek yogurt
• 1 cup granulated sugar
• 3 large eggs
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• Zest of 1 lemon
• Powdered sugar for dusting (optional)

Directions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a large bowl, mix together the Greek yogurt, sugar, eggs, vegetable oil, and vanilla extract until smooth.
3. In another bowl, whisk together the flour, baking powder, salt, and lemon zest.
4. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
7. Let the cake 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.

how to serve Traditional Greek Yogurt Cake

Serve this delicious cake on its own or with a side of fresh fruit. You can also pair it with whipped cream or a scoop of vanilla ice cream for an extra special treat. For gatherings, slice the cake into wedges and arrange them on a platter for everyone to enjoy.

how to store Traditional Greek Yogurt Cake

To keep your Greek Yogurt Cake fresh, store it in an airtight container at room temperature for up to three days. If you want to keep it for longer, you can refrigerate it for up to a week. For longer storage, consider freezing it. Wrap slices tightly in plastic wrap and place them in a freezer-safe container. It will last for about three months in the freezer.

tips to make Traditional Greek Yogurt Cake

• Make sure to use room temperature eggs for better mixing.
• Do not overmix the batter; just mix until the ingredients are combined to keep the cake light and fluffy.
• You can add a teaspoon of cinnamon to the dry ingredients for a warm flavor.
• Lemon zest elevates the cake, but you can also use orange zest for a different twist.

variation

You can add fresh berries, such as blueberries or strawberries, to the batter for more flavor. This adds a fruity touch that pairs well with the yogurt.

FAQs

1. Can I use low-fat Greek yogurt?
Yes, you can use low-fat Greek yogurt, but the cake may not be as rich and moist as when using full-fat yogurt.

2. Can I make this cake gluten-free?
You can substitute all-purpose flour with a gluten-free flour blend. Make sure the blend has a good binding agent for the best results.

3. Can I make this cake ahead of time?
Absolutely! This cake stays fresh for several days and can be made a day or two in advance. Just be sure to store it properly.

Traditional Greek Yogurt Cake

A moist and fluffy cake with a subtle tang from Greek yogurt, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 8 slices

Course: Baking, Dessert

Cuisine: Greek

Calories: 250

Ingredients Method Notes

Ingredients

  

For the cake

• 1.5 cups Greek yogurt
• 1 cup granulated sugar
• 3 large eggs Room temperature for better mixing
• 0.5 cups vegetable oil
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 0.5 teaspoon salt
• 1 piece zest of lemon Can substitute with orange zest
• to taste Powdered sugar For dusting (optional)

Method

 

Preparation

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a large bowl, mix together the Greek yogurt, sugar, eggs, vegetable oil, and vanilla extract until smooth.
3. In another bowl, whisk together the flour, baking powder, salt, and lemon zest.
4. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
5. Pour the batter into the prepared cake pan and smooth the top.

Baking

1. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
2. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
3. Dust with powdered sugar before serving if desired.

Notes

Tips: Use room temperature eggs, don't overmix, and consider adding cinnamon for flavor. Fresh berries can enhance the cake's taste.