A Light & Lemony Greek Yogurt Cake – Simple, Delicious, and One-Bowl Easy
There’s something incredibly comforting about a cake that’s simple to make yet feels a little special—and this Greek yogurt cake is exactly that. Lightly scented with lemon zest, moist from rich Greek yogurt, and made in just one bowl, it’s the kind of recipe you’ll find yourself turning to again and again.
Perfect with a cup of tea, coffee, or as a little afternoon treat, this cake comes together with pantry staples and minimal fuss. It’s ideal for when you want something sweet without spending hours in the kitchen. Whether you’re hosting friends or just want a midweek pick-me-up, this cake delivers.
Why Greek Yogurt is a Baker’s Secret Weapon
Greek yogurt isn’t just healthy—it’s transformative in baked goods. It adds natural moisture and richness without the need for heavy butter or cream. It gives the cake a beautifully tender crumb, a subtle tang that balances the sweetness, and helps keep it fresh for days.
Plus, it brings protein and probiotics into your cake, which makes us feel slightly better about going back for that second slice (and we always do!).
YIAOURTOPITA - Greek Yoghurt Cake
Mary PolitisIngredients
- 220 g Greek yogurt
- 125 ml extra virgin olive oil
- 3 eggs
- 1 tsp vanilla extract or paste
- 180 g caster sugar
- 180 g plain flour
- 2 tsp baking powder
- Zest of 1 lemon
Instructions
- Preheat your oven to 170°C (fan-forced).
- In a large bowl, whisk together the Greek yogurt, olive oil, eggs, vanilla, and caster sugar until smooth.
- Add in the flour, baking powder, and lemon zest. Stir until just combined.
- Pour the batter into a greased 6-cup Bundt tin.
- Bake for around 40 minutes or until a skewer inserted into the center comes out clean.
- Let the cake cool, then flip it out of the tin and serve with an extra dollop of yogurt on top.