Greek Yogurt Cake

Light, fluffy, and protein-rich, this Greek Yogurt Cake is made in one bowl with simple ingredients and bakes into a perfectly moist, healthier dessert ideal for breakfast or entertaining.

Print Pin

Course: Breakfast, Dessert, Snack

Cuisine: Healthy Baking, Mediterranean

Prep Time: 10

Cook Time: 35

Rest Time: 5

Total Time: 50

Servings: servings

Calories: 230kcal

Cost: $5–7

Equipment

1 9-inch round cake pan
2 Mixing bowls one for wet, one for dry
1 Wire cooling rack
1 Rubber spatula or wooden spoon
1 Measuring cups/spoons

Ingredients

1.5 cups all-purpose flour
1 cup plain Greek yogurt full-fat, drained for 30 minutes
0.75 cup granulated sugar
2 large eggs
0.5 cup olive oil or melted coconut oil
2 teaspoon vanilla extract
1.5 teaspoon baking powder
0.25 teaspoon baking soda
0.25 teaspoon salt
1 teaspoon lemon zest optional

Instructions

Preheat oven to 350°F and grease a 9-inch cake pan.
Whisk Greek yogurt, eggs, olive oil, and vanilla until smooth.
In another bowl, combine flour, baking powder, baking soda, and salt.
Fold dry into wet until just combined. Add lemon zest if using.
Pour batter into pan and bake 35–40 minutes, until toothpick has a few crumbs.
Cool in pan 10 minutes, then transfer to rack to cool completely.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition