Easy Yogurt Cake

This easy yogurt cake is moist, light, and made with Greek yogurt, eggs, and olive oil. Perfect for breakfast, brunch, or a simple dessert, it pairs well with fresh fruit, powdered sugar, or a dollop of yogurt. Quick to prepare with basic ingredients, this homemade cake is a versatile recipe for any occasion.

Ingredients

• 1 ½ cups (180 g) all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp kosher salt
• 1 cup (227 g) Greek yogurt
• 1 cup (200 g) granulated sugar
• 3 large eggs
• ½ cup extra virgin olive oil
• 1 tsp vanilla extract

For Serving (Optional)

• Powdered sugar, for dusting
• Lightly sweetened Greek yogurt
• Fresh fruit

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Instructions

1. Preheat and prepare: Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan with olive oil or baking spray. Line the bottom and two sides with parchment paper, leaving a slight overhang for easy removal.
2. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Mix wet ingredients: In a large bowl, whisk together Greek yogurt, sugar, eggs, olive oil, and vanilla extract until smooth.
4. Combine: Gently fold the dry ingredients into the wet mixture with a rubber spatula, mixing just until no streaks of flour remain.
5. Bake: Pour the batter into the prepared pan and smooth the top. Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool: Allow the cake to cool in the pan for 10 minutes. Use the parchment overhang to lift the cake onto a wire rack to cool completely.
7. Serve: Dust with powdered sugar and serve slices with lightly sweetened Greek yogurt and fresh fruit if desired. Store tightly wrapped at room temperature for up to 4 days.

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Why You’ll Love This Recipe

This yogurt cake is light, moist, and subtly sweet with a tender crumb. It’s simple to make with basic ingredients, perfect for breakfast, tea time, or a light dessert that pairs beautifully with fresh fruit or yogurt.

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Tips

• Use full-fat Greek yogurt for a richer, moister cake.
• Avoid overmixing to keep the cake light and airy.
• Let the cake cool completely before slicing to maintain its shape.
• Parchment paper makes removing the cake from the pan effortless.

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Variations and Substitutions

• Flavor Additions: Add lemon or orange zest for a citrus twist.
• Fruit: Fold in blueberries, raspberries, or chopped apples for added texture.
• Gluten-Free: Use a gluten-free flour blend in place of all-purpose flour.
• Oil Alternatives: Swap olive oil with melted coconut oil or vegetable oil.

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FAQs

Can I make this cake ahead of time?
Yes, it keeps for up to 4 days at room temperature when wrapped tightly.

Can I freeze the cake?
Yes, wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw at room temperature before serving.

Is Greek yogurt necessary?
Greek yogurt gives the cake its moist texture, but you can use plain yogurt as a substitute.

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Serving

Slice and serve with a dusting of powdered sugar. Pair with lightly sweetened Greek yogurt and fresh fruit for a simple, elegant presentation.

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Suggestions

• Serve as a breakfast treat with coffee or tea.
• Use as a base for a layered dessert with fresh berries and whipped cream.
• Cut into small squares for a snack tray or brunch buffet.