Print

Lemon Greek Yogurt Cake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 14 reviews

This moist and tender yogurt cake is a simple yet flavorful dessert that combines the tanginess of Greek yogurt with bright lemon zest and vanilla. The cake is quick to prepare, baked to golden perfection, and perfect served plain or with a dollop of yogurt and sprinkles for extra flair.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Wet Ingredients

  • 1/2 cup plain, neutral oil (such as canola or avocado oil)
  • 3 large eggs
  • 1 cup plain Greek yogurt (2%-5% fat)
  • 1 tsp vanilla extract
  • 2 tsp fresh lemon zest (from 1-2 lemons)

Dry Ingredients

  • 1 cup granulated sugar
  • 1 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp fine sea salt

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch round cake pan and line the bottom with parchment paper cut into a circle to prevent sticking.
  2. Mix Wet Ingredients: In a large mixing bowl, whisk together the oil, eggs, Greek yogurt, vanilla extract, lemon zest, and granulated sugar until the mixture is smooth and well combined.
  3. Add Dry Ingredients: Evenly sprinkle the flour, baking powder, and sea salt over the wet mixture. Stir gently but thoroughly until all the flour is fully incorporated and there are no visible streaks of flour.
  4. Bake the Cake: Pour the batter evenly into the prepared cake pan. Bake in the preheated oven for about 40 minutes or until a toothpick inserted into the center comes out clean or with just moist crumbs, avoiding wet batter.
  5. Cool and Serve: Allow the cake to cool in the pan for 10 minutes. Then, invert the cake onto a wire rack, flip it right side up, and carefully peel off the parchment paper. Serve plain or optionally topped with additional Greek yogurt and sprinkles for a decorative touch.

Notes

  • Use plain Greek yogurt with 2%-5% fat to achieve the best moistness and texture.
  • The lemon zest adds a fresh, bright flavor but can be adjusted or omitted based on preference.
  • Lining the pan with parchment paper helps with easy removal of the cake after baking.
  • Check doneness at around 35 minutes to avoid overbaking, as oven temperatures can vary.
  • This cake is best enjoyed the same day but can be stored covered at room temperature for up to 2 days.

Find it online: https://cheftinaskitchen.com/lemon-greek-yogurt-cake-recipe/