Yiaourtopita Yogurt Cake
Delight in the simplicity and elegance of Yiaourtopita, a traditional Greek yogurt cake that’s as moist and tender as it is flavorful. This easy-to-make dessert combines the tangy creaminess of plain Greek yogurt with the aromatic brightness of lemon zest and vanilla, creating a velvety crumb that melts in your mouth. With pantry staples like all-purpose flour, butter, and eggs, this cake comes together in just 15 minutes of prep time and bakes to golden perfection in under an hour. Finish it with a light dusting of powdered sugar for a sweet, rustic touch, making it the perfect pairing for an afternoon coffee or as a standout centerpiece for any gathering. Quick, versatile, and irresistibly delicious, Yiaourtopita is a must-try recipe for lovers of Mediterranean-inspired desserts!
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Recipe Information
Ingredients
- 240 grams plain Greek yogurt
- 200 grams all-purpose flour
- 200 grams granulated sugar
- 3 eggs
- 120 grams unsalted butter
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 0.25 teaspoons salt
- 2 tablespoons powdered sugar
Instructions
Preheat the oven to 180°C (350°F) and grease a round 9-inch (23 cm) cake pan. Line the bottom with parchment paper for easy removal.
In a mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
In another large mixing bowl, beat the softened butter and granulated sugar with a hand or stand mixer until light and fluffy (about 2-3 minutes).
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition.
Mix in the Greek yogurt, vanilla extract, and lemon zest until fully combined.
Gradually fold in the dry ingredients from the first bowl using a spatula, mixing until just combined. Be careful not to overmix to maintain a light texture.
Pour the batter evenly into the prepared cake pan and spread it out smoothly with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Once cooled, dust the top of the cake lightly with powdered sugar before serving. Slice and enjoy!
Nutrition Facts
Calories |
2837 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.7 g | 159% | |
| Saturated Fat | 67.9 g | 340% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 848 mg | 283% | |
| Sodium | 1804 mg | 78% | |
| Total Carbohydrate | 383.6 g | 139% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 224.7 g | ||
| Protein | 64.3 g | 129% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 419 mg | 32% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 801 mg | 17% | |
*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.
