Greek Yoghurt Cake
Delightfully moist and bursting with subtle hints of vanilla and zesty lemon, this Greek Yoghurt Cake is a light yet indulgent dessert perfect for any occasion. Made with creamy Greek yoghurt, this easy-to-bake treat boasts a tender crumb and a natural tangy sweetness that sets it apart from traditional cakes. With a quick preparation time of just 15 minutes and a bake time of 40 minutes, this versatile cake is ideal for both last-minute gatherings and leisurely teatime moments. Finished with a dusting of powdered sugar for a touch of elegance, it’s a crowd-pleaser that pairs beautifully with coffee or tea. Whether you’re hosting or simply treating yourself, this Greek Yoghurt Cake is sure to impress with its balance of simplicity and sophistication.
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Recipe Information
Ingredients
- 240 grams all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 115 grams unsalted butter
- 200 grams granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 240 grams Greek yoghurt
- 1 teaspoon lemon zest
- 2 tablespoons powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 175°C (350°F) and lightly grease a 9-inch round cake pan. Line the bottom with parchment paper for easier removal.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream the butter and sugar together until light and fluffy, using an electric mixer on medium speed.
Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract and lemon zest.
Reduce the mixer speed to low and gradually add the dry ingredients in three additions, alternating with the Greek yoghurt, starting and ending with the dry ingredients. Mix until just combined.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
Optional: Dust the top of the cooled cake with powdered sugar before serving.
Slice and enjoy your Greek Yoghurt Cake with a cup of tea or coffee!
Nutrition Facts
Calories |
2867 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.4 g | 142% | |
| Saturated Fat | 61.0 g | 305% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 639 mg | 213% | |
| Sodium | 2954 mg | 128% | |
| Total Carbohydrate | 416.8 g | 152% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 225.4 g | ||
| Protein | 65.8 g | 132% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 420 mg | 32% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 732 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
