Yogurt cake might sound like one of those simple, everyday treats, but its secret lies in the humble Greek yogurt that keeps it unexpectedly moist and tender. It’s a baking trick I stumbled on when I needed a dessert that could hold up in the heat without turning dry or crumbly. Turns out, that tangy, creamy yogurt creates a crumb that stays fresh longer, perfect for picnics or summer afternoons.
There’s something honest about this cake. No fuss, no fancy ingredients—just yogurt, flour, sugar, and eggs. But the result is a surprisingly resilient dessert that stays soft and lively, even after a couple of days. It’s become my go-to for gatherings and quick sweet fixes, especially when I want a slice that feels like a little bit of everyday magic.
Focusing on the unexpected role of strained Greek yogurt in creating a moist, tender crumb that stays fresh longer, making this cake surprisingly resilient in warm weather or for picnics.
The quiet magic of yogurt
- Baking this cake always takes me back to summer afternoons in my grandma’s kitchen, where the smell of warm yogurt and vanilla filled the air.
- I love how this cake stays moist and soft even after a couple of days, making it perfect for lazy weekends or unexpected guests.
- There’s a quiet pride in using simple ingredients like yogurt and flour, turning them into something unexpectedly delightful.
- This recipe has become my comfort food—something I turn to when I need a quick, honest sweet fix that doesn’t feel heavy or overly sweet.
The story behind this recipe
- This yogurt cake came about during a baking slump, when I was looking for something that was simple but could surprise with its resilience. One day, I accidentally added a bit more yogurt than the recipe called for, and the cake turned out incredibly moist and tender, almost like it was holding a secret. That moment made me realize how yogurt can be a game-changer in baking—adding moisture, tang, and a bit of magic.
- Since then, I’ve kept experimenting, tweaking the amount and type of yogurt, and each time I’m reminded how versatile and forgiving this little ingredient can be. It’s become my staple for quick desserts that can keep their charm even after a day or two, perfect for when I want something honest, unpretentious, but still special.
- It’s a humble recipe, rooted in the idea that simple ingredients—yogurt, eggs, flour—can create something that feels a little extraordinary in its texture and flavor. Baking this cake always feels like a quiet celebration of everyday ingredients turning into something memorable.
Yogurt Cake Trivia
- This cake’s roots trace back to humble European kitchens where yogurt was used to stretch ingredients and add moisture.
- In Greece, similar yogurt-based cakes are traditional, often enjoyed during celebrations or as everyday treats with a hint of lemon or orange zest.
- The use of strained yogurt in baking became popular in the 20th century as a way to make desserts more nutritious and moist, especially in Mediterranean cuisines.
- Ancient recipes sometimes included yogurt to tenderize and add tang, long before modern baking powders and leavening agents.
Ingredient breakdown
- Greek yogurt: I love how its tangy creaminess keeps the cake moist and tender. Swap it for sour cream if you want a slightly richer crumb, but beware—texture shifts a bit.
- Sugar: It’s the backbone of sweetness. Using honey or maple syrup can add depth but will modify moisture and baking time, so adjust accordingly.
- Eggs: They give structure and lift. Flax eggs work here if you’re vegan, but the crumb won’t be quite as airy and soft.
- Flour: I prefer all-purpose, but cake flour makes it even softer. Whole wheat adds a nutty flavor and denser texture—great for a rustic twist.
- Oil or butter: I usually go with neutral oil for a lighter crumb, but butter enriches flavor and gives a slightly denser, richer bite. Melted and cooled first.
- Lemon zest (optional): Adds a bright, aromatic note. Skip if you want a plain flavor, but it wakes up the yogurt’s tang with a fresh zing.
Spotlight on key ingredients
Greek yogurt:
- I love how its tangy creaminess keeps the cake moist and tender. Swap it for sour cream if you want a slightly richer crumb, but beware—texture shifts a bit.
- Sugar: It’s the backbone of sweetness. Using honey or maple syrup can add depth but will modify moisture and baking time, so adjust accordingly.
Eggs and Zest:
- Eggs: They give structure and lift. Flax eggs work here if you’re vegan, but the crumb won’t be quite as airy and soft.
- Lemon zest (optional): Adds a bright, aromatic note. Skip if you want a plain flavor, but it wakes up the yogurt’s tang with a fresh zing.
Notes for ingredient swaps
- Dairy-Free: Swap Greek yogurt for thick coconut yogurt or cashew-based yogurt. Expect a slightly different tang and less creamy texture.
- Sugar: Use honey or agave syrup instead of sugar. This will add moisture and a richer flavor, but reduce the overall sweetness slightly.
- Eggs: Replace with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg). The cake will be a bit denser, with a nuttier flavor.
- Flour: Whole wheat or spelt flour can replace all-purpose flour. The cake will be heartier and have a deeper flavor.
- Oil or Butter: Use melted coconut oil or olive oil for a different flavor profile. Expect a slightly denser crumb with a richer aroma.
- Lemon Zest: Orange or lime zest can be substituted for a different citrus note, or skip zest for a more neutral flavor.
- Vanilla Extract: Use almond extract or skip entirely. Vanilla adds warmth and depth, so consider a pinch of cinnamon or cardamom as alternatives.
Equipment & Tools
- Mixing bowls: For combining ingredients
- Whisk: To blend wet ingredients smoothly
- Sieve: To sift dry ingredients evenly
- Spatula: To fold ingredients gently
- Cake pan (20cm/8-inch): To bake the cake in
- Parchment paper: To line the pan and prevent sticking
- Cooling rack: To cool the cake evenly
Step-by-step guide to yogurt cake
- Preheat your oven to 180°C (350°F). Grease a 20cm (8-inch) round cake pan and line the bottom with parchment paper. Have your ingredients measured and ready before you start.
- In a large mixing bowl, whisk together 1 cup (240g) Greek yogurt, 1 cup (200g) sugar, and 3 large eggs. Mix until smooth and slightly frothy, about 2-3 minutes. The mixture should be shiny and slightly thickened.
- Add 1/2 cup (120ml) neutral oil or melted butter to the wet mixture. Whisk until fully incorporated. The batter will loosen but should remain homogeneous.
- Sift together 1 1/2 cups (190g) all-purpose flour, 1 teaspoon baking powder, and a pinch of salt. Gradually fold the dry ingredients into the wet, using a spatula or gentle whisk. Be careful not to overmix; just combine until no streaks remain.
- If using lemon zest or vanilla, fold in now for extra flavor. The batter should be smooth, slightly thick but pourable. If it’s too stiff, add a splash of milk or water.
- Pour the batter into the prepared pan. Tap gently on the counter to remove air bubbles and smooth the top with a spatula. Place in the oven and bake for 35-40 minutes.
- Bake until the top is golden and a toothpick inserted in the center comes out clean. The cake should be slightly domed and smell fragrant. Check at 35 minutes; if not done, bake for another 5 minutes.
- Once baked, remove from oven and let it cool in the pan for 10 minutes. Then transfer to a wire rack. Cover loosely with a towel and allow to cool completely before serving.
- For best flavor and texture, let the cake rest for at least 1 hour before slicing. The crumb should be moist, tender, and slightly tangy. Serve plain or with a dusting of powdered sugar.
Let the cake cool completely on a wire rack. Slice carefully with a serrated knife. Serve plain or dust with powdered sugar. Optional: top with fresh berries or a dollop of yogurt.
How to Know It’s Done
- Golden, slightly domed top with fragrant aroma.
- Toothpick inserted in center comes out clean.
- Crumb feels moist and tender when pressed lightly.
Greek Yogurt Cake
Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F). Line a 20cm (8-inch) cake pan with parchment paper and lightly grease the sides.
- In a large mixing bowl, whisk together the Greek yogurt and sugar until smooth and slightly shiny, about 2-3 minutes. The mixture should be airy and well combined.
- Add the eggs one at a time to the yogurt mixture, whisking well after each addition until the mixture is thickened and slightly frothy.
- Pour in the melted or neutral oil, whisking until fully incorporated. The batter will loosen but stay smooth.
- Sift together the flour, baking powder, salt, and lemon zest into a separate bowl. Gradually fold the dry ingredients into the wet batter using a spatula, just until combined. Do not overmix; a few streaks are fine.
- Pour the batter into your prepared pan, smoothing the top with a spatula. Gently tap the pan on the counter to release any air bubbles.
- Bake in the preheated oven for 35-40 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. The cake will smell fragrant and feel slightly springy to the touch.
- Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
- Once cooled, slice the cake with a serrated knife. It should be moist, tender, and slightly tangy, with a light, airy crumb. Serve plain or dusted with powdered sugar, and enjoy!
Notes
Pro tips for perfect yogurt cake
- Use room temperature eggs to ensure a smooth, airy batter that mixes easily.
- Incorporate the yogurt gradually to prevent lumps and create a tender crumb.
- Gently fold dry ingredients into wet to keep the batter light and prevent dense spots.
- Tap the filled pan on the counter to release trapped air bubbles before baking.
- Keep an eye on the cake’s color; a golden top signals perfect doneness, not over-baked.
- Cool the cake completely on a wire rack to set the crumb and avoid sogginess.
- For a more moist cake, brush with a lemon syrup while still warm, if desired.
Common mistakes and how to fix them
- FORGOT to check oven temperature → Use an oven thermometer for accuracy.
- DUMPED extra flour by mistake → Lightly spoon flour into measuring cup, then level.
- OVER-TORCHED the top → Cover with foil if browning too fast, then finish baking.
- MISSED mixing yogurt fully → Fold until no streaks remain to prevent dense spots.
Quick fixes and pantry swaps
- If batter is too thick, splash in a little milk to loosen it up.
- When cake cracks on top, shield with foil and reduce oven temperature slightly.
- Splash a few drops of lemon juice if yogurt flavor is too muted.
- Patch a dry patch by brushing with a sugar syrup before serving.
- Shield edges from over-browning by tenting with foil for last 10 minutes.
Prep, store, and reheat tips
- Prepare the batter up to a day in advance; keep it covered in the fridge to prevent skin formation, which can affect texture.
- The baked cake can be stored in an airtight container at room temperature for 2-3 days, maintaining its moist, tender crumb and tangy flavor.
- For longer storage, wrap the cooled cake tightly in plastic wrap and freeze for up to 1 month; thaw at room temperature before serving.
- Reheat slices gently in a low oven (around 150°C/300°F) for 5-8 minutes until warm and fragrant, restoring some of its original softness and aroma.
- Enjoy the cake straight from the fridge if you prefer a firmer texture; the flavor intensifies slightly, and it becomes more dense and chewy.
Top questions about yogurt cake
1. Can I use non-fat yogurt?
Use full-fat Greek yogurt for the best moistness and flavor. Skim yogurt might make it a bit drier.
2. Can I substitute regular yogurt for Greek yogurt?
Yes, but the cake may be less moist and slightly crumbly. Consider adding a splash of milk to compensate.
3. How do I know when the cake is done?
Bake until the top is golden and a toothpick inserted in the center comes out clean, about 35-40 minutes at 180°C (350°F).
4. How should I store leftovers?
Store it in an airtight container at room temperature for 2-3 days, or freeze slices for longer storage.
5. Can I add other flavors or ingredients?
Add lemon zest or vanilla extract for extra aroma. You can also mix in berries or nuts for texture.
6. Should eggs be cold or at room temperature?
Use room temperature eggs for easy mixing and better rise. Cold eggs can cause batter to seize up.
7. Can I use honey instead of sugar?
Yes, you can swap honey or maple syrup for sugar, but reduce liquid slightly and expect a different crumb.
8. How do I keep the cake moist but not soggy?
Strain excess moisture from the yogurt to prevent a soggy batter, especially if using homemade or watery yogurt.
9. What if my cake cracks on top?
If the cake cracks on top, tent it with foil in the last 10 minutes to prevent over-browning.
10. Should I let the cake cool before slicing?
Gently cool the cake completely on a wire rack before slicing to avoid crumbling and to set the crumb.
This yogurt cake is a quiet reminder that simple ingredients can create something subtly special. Its moist crumb and tangy flavor make it a great companion for lazy mornings or spontaneous gatherings. Sometimes, the most unassuming recipes turn out to be the ones you crave most.
Sharing a slice of this cake feels like passing along a little bit of comfort—something honest and unpretentious. It’s a humble treat, but one that always seems to find a way to brighten a day, no matter the season or occasion.