Greek Yogurt Cake

4.94 from 15 votes

With richness from yogurt, a burst of lemon and vanilla, and the most tender texture, this Greek Yogurt Cake is both delicious and so easy to make. It's also has protein and calcium, as an extra bonus!

Prep Time10

Cook Time16

Total Time26

Course: Breakfast

Cuisine: American

Servings:

Calories: 224kcal

Author: Amy Palanjian

Equipment

Mixing Bowl

Ingredients

1 cup whole milk plain Greek yogurt
3 eggs (lightly beaten)
½ cup unsalted butter (melted and slightly cooled)
½ cup sugar
2 teaspoons pure vanilla extract
1½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ cup fresh lemon juice
2 tablespoons fresh lemon zest

US Customary - Metric

Instructions

Preheat the oven to 375 degrees F. Coat an 8x8-inch baking pan (metal is best) with nonstick spray. (I also line with parchment paper so it's easy to lift out and slice the cake without scratching the pan; this is optional.)
In a large bowl, stir together the yogurt, eggs, butter, sugar, and vanilla.
Add the flour, baking powder, baking soda, and salt.
Gently stir together. Stir in the lemon juice and zest.
Pour batter into the prepared pan.
Bake for 26-28 minutes, or until the edges are lightly golden brown and a cake tester inserted into the center comes out cleanly.
Let cake cool completely then cut into wedges.

Notes

Once cooled, store cake in an airtight container for up to 3 days at room temperature or for up to 5 days in the fridge. Warm slightly to serve from the fridge (the cake firms up a bit when it's cold so warming slightly returns it to its softer texture).
You can also freeze the cut cake in a freezer bag with as much air removed as possible for up to 3 months. Thaw at room temperature or in 15 second increments in the microwave.
I like using whole milk yogurt in this recipe.
This bakes best in a metal pan, rather than glass. If baking in glass, the middle will take longer to set. Follow the recipe, then cover with foil and bake for an additional 10 minutes.
Dairy-free: Use a nondairy yogurt and a neutral oil like canola in place of the butter.
Gluten-free: Substitute cup-for-cup gluten-free flour in place of the wheat flours.
Egg-free: Omit the eggs. Reduce the yogurt to 3/4 cup. Add 1/4 cup milk. Proceed with the recipe.
Top with Cream Cheese Frosting if desired.

Nutrition