Description
This Easy Yogurt Cake is a moist and tender loaf made with Greek yogurt, olive oil, and a hint of vanilla. Perfect for breakfast or dessert, it’s simple to prepare and bakes up golden with a delicate crumb. The cake pairs wonderfully with fresh fruit and a dollop of lightly sweetened Greek yogurt, offering a delightful balance of tangy and sweet flavors.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups (180g) all purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
Wet Ingredients
- 1 cup (227g) Greek yogurt
- 1 cup (200g) granulated sugar
- 3 large eggs
- 1/2 cup extra virgin olive oil
- 1 teaspoon vanilla extract
For Serving
- Powdered sugar, for dusting
- Lightly sweetened Greek yogurt
- Fresh fruit
Instructions
- Get ready: Preheat the oven to 350°F (175°C). Grease a standard 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 for easy cake removal.
- Mix the dry ingredients: In a medium bowl, whisk together the all purpose flour, baking powder, baking soda, and kosher salt until fully combined.
- Mix the wet ingredients: In a large bowl, whisk together the Greek yogurt, granulated sugar, eggs, extra virgin olive oil, and vanilla extract until smooth and well blended.
- Make the batter: Add the dry flour mixture to the wet yogurt mixture. Using a rubber spatula, gently fold and mix just until there are no streaks of dry flour remaining, being careful not to overmix.
- Bake: Pour the batter evenly into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Allow the cake to cool in the pan for 10 minutes. Then, use the parchment paper overhang to lift the cake out of the pan and transfer it to a wire rack to cool completely to room temperature.
- Serve: Dust the cooled cake with powdered sugar. Slice and serve with a dollop of lightly sweetened Greek yogurt and fresh fruit. Store any leftovers tightly wrapped at room temperature for up to 4 days.
Notes
- Do not overmix the batter to keep the cake light and tender.
- Using full-fat Greek yogurt adds moisture and tanginess to the cake.
- You can substitute olive oil with a neutral-flavored oil if preferred.
- To sweeten the yogurt for serving, stir in a bit of honey or sugar to taste.
- Make sure to line the pan with parchment paper to help remove the cake easily.
- The cake keeps well for several days when stored properly at room temperature.
