There’s something universally comforting about a yogurt cake—it’s like the French gâteau au yaourt met Southern pound cake at a cozy roadside café in Greece. This recipe brings together cultured dairy, pantry staples, and a whisper of citrus to create something both familiar and refreshingly new.
I first tried this in a tiny village outside Istanbul, where the baker used sheep’s milk yogurt and orange zest from his own tree. At home, I replicate that brightness using Greek yogurt and a quick emulsification method to achieve a bakery-style crumb without the fuss.
The result? A cake that’s light yet moist, perfect with tea or dressed up with fruit compote. Whether you’re baking in a rustic Alabama kitchen or a sleek city loft, this cake is your passport to simple elegance.
Flavor Bomb Alert!
- I first baked this on a rainy Sunday in Florence with a friend—no measuring cups, just yogurt tubs—and it still came out perfect. That’s when I realized how forgiving and travel-friendly this recipe is.
- I’ve subbed in honey for sugar and swapped lemon for cardamom depending on my mood. The base is like a blank canvas—it thrives on your creativity.
- This cake sneaks into my meal prep when I’m watching my sugar—it satisfies without the crash. Greek yogurt adds protein and tang, so it’s secretly wholesome.
- My go-to for unexpected guests, since it bakes evenly and never sticks. Pro tip: line the pan with parchment and don’t overmix—the texture is worth it.
- It tastes like sunshine—soft, citrusy, slightly tangy, with just enough sweetness to feel like a treat without tipping into guilt.
Yogurt Cake Recipe
Equipment
- Standard 9×5-inch loaf pan
- Oven
- Parchment paper
- Medium mixing bowl
- Whisk
- Large mixing bowl
- Rubber spatula
- Wire cooling rack
Ingredients
- ½ tsp baking soda
- 1 tsp vanilla extract
- 1½ tsp all-purpose flour
- ½ cup extra virgin olive oil
- 1½ tsp baking powder
- 1 cup granulated sugar
- 3 large eggs
- ½ tsp kosher salt
- 1 cup Greek yogurt
Serving
- Lightly sweetened Greek yogurt
- Powdered sugar, for dusting
- Fresh fruit
Instructions
- Preheat your oven to 350°F.
- Grease a 9×5-inch loaf pan with olive oil or baking spray, then line the bottom and two sides with parchment paper, leaving a slight overhang.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate large bowl, whisk the Greek yogurt, sugar, eggs, olive oil, and vanilla extract until smooth.
- Gently add the dry ingredients into the wet ingredients, stirring with a rubber spatula just until no streaks of flour remain.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then use the parchment paper to lift it onto a wire rack to cool completely.
- Once cooled, dust the top with powdered sugar, slice, and serve with a dollop of sweetened yogurt and fruit.
Notes
- Use full-fat Greek yogurt for the richest texture and best flavor.
- Do not overmix the batter once the dry ingredients are added to keep the cake light and tender.
- You can substitute lemon or orange zest for a citrusy variation.
| Nutrition | Value |
| Calories | 273.3kcal |
| Carbohydrates | 35.2g |
| Fibre | 0.5g |
| Fat | 12.4g |
| Protein | 5.7g |
| Cholesterol | 50.1g |
Variations To Help You Customize This Dish!
1. Citrus Twist: Add 1 tablespoon of lemon or orange zest to the batter for a bright, tangy flavor. You can also drizzle it with a simple citrus glaze made from powdered sugar and juice.
2. Berry Boost: Fold ½ to 1 cup of fresh or frozen berries (like blueberries or raspberries) into the batter before baking. Toss them in a bit of flour first to prevent sinking.
3. Nutty Delight: Stir in ½ cup of chopped nuts such as almonds, pistachios, or walnuts for added crunch and depth. Toast them for extra flavor.
4. Spiced Up: Enhance the cozy vibe by adding ½ teaspoon of cinnamon or cardamom to the dry ingredients. A pinch of nutmeg also complements the yogurt’s tanginess beautifully.
