Description
A delicious and moist Greek yogurt cake, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups (180g) all-purpose flour
- 1 1/21/2 teaspoons (6g) baking powder
- 1/21/2 teaspoon (3g) baking soda
- 1/21/2 teaspoon (3g) kosher salt
- 1 cup (240g) Greek yogurt
- 1 cup (200g) granulated sugar
- 3 large eggs
- 1/2 cup (120ml) extra virgin olive oil
- 11/2 teaspoon (5ml) vanilla extract
- 1 tablespoon (15g) powdered sugar, optional for dusting
Instructions
- Prep Ingredients & Mix: Start by whisking together the flour, baking powder, and baking soda until light and airy. It should look fluffy, which will help with the cake’s rise. Ensure your ingredients are fresh; old baking powder can leave your cake flat.
- Blend Yogurt & Sugar: Blend the Greek yogurt with the sugar until smooth and creamy. Aim for a beautifully combined, velvety mixture. If the yogurt is not mixed thoroughly, you could end up with uneven sweetness in some bites.
- Add Eggs & Vanilla: Crack in the eggs and pour in the vanilla extract, mixing until well combined. The batter should look a little thicker now. Make sure to mix well to avoid any egg chunks.
- Combine Dry & Wet Ingredients: Gently fold the dry ingredients into the wet mixture until just combined. Look for a lumpy texture, not smooth. Overmixing can lead to a dense cake, so be careful!
- Pour Batter & Bake: Pour the batter into a greased loaf pan and spread it evenly, admiring its creamy consistency. Bake until golden brown and a toothpick comes out clean; this should take about 50-55 minutes. Keep an eye on it, as ovens can vary in temperature.
- Cool & Slice Cake: Let the cake cool completely in the pan before removing it. It should feel set but cool to the touch. If you slice too early, the cake might crumble apart, so patience is key here.
- Dust with Sugar (Optional): Sprinkle some powdered sugar on top for a little flair, adding a touch of sweetness and a nice look. Just be careful not to overdo it; a light dusting is all you need!
Notes
- Storage Tips: Store the cake tightly wrapped at room temperature for up to 4 days.
- Expert Tips: For lighter texture, use a combination of all-purpose flour and whole wheat flour if the cake is too dense.
- Cover the cake with aluminum foil halfway through baking to prevent it from browning too quickly.
- Ensure freshness of baking powder and baking soda to help the cake rise properly.
- Let the cake cool completely before cutting for the best texture.
- Reheating Instructions: Reheat the cake in the oven at 350 degrees F for about 10 minutes until warmed through.
- Serving Suggestions: Serve with a dollop of lightly sweetened Greek yogurt, pair with fresh fruit like berries or sliced peaches, or top with a berry compote for added flavor.
- Recipe Variations: Add lemon juice and zest for a lemon yogurt cake. Stir in blueberries for a fruity twist. Incorporate cocoa powder for a chocolate flavor.
- Ingredient Notes: When selecting Greek yogurt, choose full-fat for rich flavor and moisture. For gluten-free options, use a gluten-free one-to-one flour substitute.
Nutrition
- Serving Size: 1 slice
- Calories: 273.3
- Sugar: 20.8g
- Sodium: 261.4mg
- Fat: 12.4g
- Saturated Fat: 2g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 35.3g
- Fiber: 0.5g
- Protein: 5.7g
- Cholesterol: 50.1mg