Yogurt Cake Recipe
A reliably delicious, unbelievably moist Greek yogurt cake recipe that's easy to whip up. Perfect with coffee or tea, it's a simple, comforting cake that delivers every time.
Equipment
- Medium Bowl
- Large bowl
- Electric Mixer (Handheld or Stand)
- Whisk
- Spatula
- 8.5x4.5 inch loaf pan (or 8-inch round cake pan)
- Parchment paper
- Wire rack
- Measuring cups and spoons
- Wooden skewer or toothpick
Ingredients
- 1 ½ cups All-Purpose Flour spooned and leveled
- 2 teaspoons Baking Powder
- ½ teaspoon Salt
- 1 cup Granulated Sugar
- ½ cup Unsalted Butter softened
- 2 large Eggs room temperature
- 1 cup Plain Greek Yogurt full-fat or 2% recommended
- 1 teaspoon Vanilla Extract
- Optional: Zest of 1 Lemon
Instructions
- Preheat & Prep: Preheat oven to 350°F (175°C). Grease and flour an 8.5x4.5 inch loaf pan or an 8-inch round pan. Line the bottom with parchment paper.
- Whisk Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- Cream Butter & Sugar: In a large bowl using an electric mixer, beat softened butter and sugar on medium speed until light and fluffy (3-4 minutes).
- Add Eggs & Vanilla: Beat in eggs one at a time, mixing well after each. Stir in vanilla (and lemon zest, if using).
- Alternate Dry & Wet: Reduce mixer speed to low. Add dry ingredients in three parts, alternating with the Greek yogurt in two parts (Dry-Wet-Dry-Wet-Dry). Mix *only* until the last streaks of flour disappear. Do not overmix.
- Pour & Bake: Pour batter into the prepared pan and smooth the top. Bake for 40-50 minutes (loaf pan) or 30-35 minutes (round pan), or until a skewer inserted into the center comes out clean.
- Cool: Cool in the pan on a wire rack for 10-15 minutes, then invert onto the rack to cool completely.
Notes
Use full-fat Greek yogurt for best moisture. Ensure butter is properly softened and eggs are at room temperature. Do NOT overmix once flour is added to keep the cake tender. Check for doneness with a skewer in the center. Store cooled cake airtight at room temp for 3-4 days or freeze for up to 3 months. For Lemon variation, add zest of 1 large lemon with vanilla.
