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Greek Yogurt Cake

This Greek yogurt cake is a moist, tender dessert that highlights the magic of strained yogurt in baking. Its simple ingredients—yogurt, flour, eggs, and sugar—combine to create a soft, airy crumb with a slightly tangy flavor, perfect for picnics or summer afternoons. The cake's resilient texture stays fresh and flavorful even after a couple of days.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 8
Course: Main Course
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup Greek yogurt strained if watery
  • 1 cup sugar
  • 3 large eggs at room temperature
  • 1/2 cup neutral oil or melted butter
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • pinch salt
  • 1 teaspoon lemon zest optional, for brightness

Equipment

  • Mixing bowls
  • Whisk
  • Sieve
  • Spatula
  • Cake pan (20cm/8-inch)
  • Parchment paper
  • Cooling rack

Method
 

  1. Preheat your oven to 180°C (350°F). Line a 20cm (8-inch) cake pan with parchment paper and lightly grease the sides.
  2. 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.
  3. Add the eggs one at a time to the yogurt mixture, whisking well after each addition until the mixture is thickened and slightly frothy.
  4. Pour in the melted or neutral oil, whisking until fully incorporated. The batter will loosen but stay smooth.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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

For an extra flavor boost, fold in some fresh berries or a splash of vanilla extract before baking. To keep the cake moist longer, store in an airtight container at room temperature for up to 2 days or freeze slices for later enjoyment.