Greek yogurt cake is a deliciously moist and tangy dessert that beautifully balances richness and lightness. This cake is perfect for those who enjoy a slightly tangy flavor with a soft, fluffy texture. Whether served plain or with a dollop of whipped cream and fresh berries, this cake makes an excellent addition to any dessert table. Here’s a comprehensive guide to making a Greek yogurt cake.
Ingredients:
- 1 ½ cups all-purpose flour: This provides the structure for the cake. Ensure it’s measured accurately by spooning it into the measuring cup and leveling it off with a knife.
- 2 teaspoons baking powder: Helps the cake rise and achieve its fluffy texture.
- ½ teaspoon baking soda: Also aids in the leavening process.
- ¼ teaspoon salt: Enhances the flavors in the cake.
- 1 cup Greek yogurt: The star ingredient that adds moisture and tang. Full-fat Greek yogurt is recommended for the best texture, but you can use low-fat if preferred.
- ¾ cup granulated sugar: Adds sweetness to the cake. You can adjust slightly according to your sweetness preference.
- ½ cup vegetable oil: Provides moisture and richness to the cake without making it greasy. You can also use melted butter for a slightly richer flavor.
- 2 large eggs: Helps bind the ingredients together and contributes to the cake’s structure and texture.
- 1 teaspoon vanilla extract: Adds a depth of flavor and complements the tanginess of the yogurt.
- Zest of 1 lemon (optional): Adds a fresh, citrusy note that pairs well with the tanginess of the yogurt.
Instructions:
- Preheat the oven: Set your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper to prevent sticking.
- Prepare the dry ingredients: In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures that the leavening agents are evenly distributed throughout the flour, which helps the cake rise uniformly.
- Mix the wet ingredients: In a large bowl, combine the Greek yogurt, sugar, vegetable oil, eggs, and vanilla extract. If you’re using lemon zest, add it now. Use a whisk to beat the ingredients together until they are well-blended and smooth.
- Combine the wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Be careful not to overmix, as this can result in a dense cake.
- Pour the batter into the prepared pan: Use a spatula to spread the batter evenly in the pan. Tap the pan gently on the counter to release any air bubbles.
- Bake the cake: Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. The top should be golden brown, and the cake should have pulled slightly away from the sides of the pan.
- Cool the cake: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This helps the cake set and prevents it from breaking apart when removed from the pan.
- Serve: Once the cake is completely cooled, you can serve it plain, dusted with powdered sugar, or with a dollop of whipped cream and fresh berries for a more indulgent treat.
Tips and Variations:
- Flavor Variations: You can easily change up the flavor of this Greek yogurt cake by adding different zests, such as orange or lime, or by incorporating a handful of fresh berries or chocolate chips into the batter.
- Glazing Options: For a simple glaze, mix powdered sugar with a little lemon juice or milk until smooth and drizzle over the cooled cake. This adds a touch of sweetness and a beautiful sheen.
- Healthier Options: Substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor and added fiber. You can also use a natural sweetener like honey or maple syrup instead of granulated sugar for a different flavor profile.
- Storage: This cake stays moist for several days. Store it in an airtight container at room temperature for up to three days or in the refrigerator for up to a week. You can also freeze the cake for up to three months; just make sure to wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn.
- Serving Suggestions: This cake pairs wonderfully with a cup of coffee or tea. For a more decadent dessert, serve it with a scoop of vanilla ice cream or a spoonful of lemon curd.
