Easy Yogurt Cake

User Reviews

4.7

69 reviews
Excellent

Easy Yogurt Cake

This simple cake recipe is delicious as-is, or you can use it as a base for adding your favorite toppings and mix-ins (citrus zest, chocolate chips, berry compote, ice cream, the list goes on.)

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Ingredients

Servings
  • 1 1/2 cups (180g) all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup (227g) Greek yogurt
  • 1 cup (200g) granulated sugar
  • 3 large eggs
  • 1/2 cup (120ml) extra virgin olive oil
  • 1 teaspoon vanilla extract

For Serving (optional)

  • Powdered sugar, for dusting
  • Lightly sweetened Greek yogurt
  • Fresh fruit
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Instructions

  1. Get ready: Preheat the oven to 350°F. Grease a standard (9X5-inch) loaf pan with olive oil or baking spray. Line the bottom and two sides with a piece of parchment paper, leaving a slight overhang.
  2. Mix the dry ingredients: In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. Mix the wet ingredients: In a large mixing bowl, whisk together the Greek yogurt, sugar, eggs, olive oil, and vanilla extract.
  4. Make the batter: Add the flour mixture to the yogurt mixture and mix with a rubber spatula just until combined and no streaks of dry flour remain.
  5. Bake: Pour the batter into the prepared pan and smooth the top. Bake for 50 to 55 minutes, or until a toothpick inserted in the center of the cake comes out clean.
  6. Cool: Let the cake cool in the pan for 10 minutes. Then use the parchment paper like a sling to lift the cake out of the pan and onto a wire rack to finish cooling to room temperature.
  7. Serve: Dust the top of the cake with powdered sugar. Slice and serve with a dollop of lightly sweetened Greek yogurt and fruit. The cake will keep for up to 4 days tightly wrapped at room temperature.

Notes

  • to browse quality Mediterranean ingredients including the
  • olive oil
  • used in this recipe.
  • For a heartier cake, you can use whole wheat pastry flour or half all-purpose and half whole wheat flour. You can also make this with gluten-free one-to-one flour. Note that when substituting all-purpose flour with whole wheat or gluten-free flour, the cake may turn out slightly denser.
  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil used in this recipe.
  • All purpose flour substitutions: For a heartier cake, you can use whole wheat pastry flour or half all-purpose and half whole wheat flour. You can also make this with gluten-free one-to-one flour. Note that when substituting all-purpose flour with whole wheat or gluten-free flour, the cake may turn out slightly denser.

Nutrition Information

Show Details
Calories 273.3kcal (14%) Carbohydrates 35.3g (12%) Protein 5.7g (11%) Fat 12.4g (19%) Saturated Fat 2g (10%) Polyunsaturated Fat 1.5g Monounsaturated Fat 8.4g Trans Fat 0.01g Cholesterol 50.1mg (17%) Sodium 261.4mg (11%) Potassium 67.7mg (2%) Fiber 0.5g (2%) Sugar 20.8g (42%) Vitamin A 72.5IU (1%) Calcium 68.1mg (7%) Iron 1.3mg (7%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 2733 kcal

% Daily Value*

Calories 273.3kcal 14%
Carbohydrates 35.3g 12%
Protein 5.7g 11%
Fat 12.4g 19%
Saturated Fat 2g 10%
Polyunsaturated Fat 1.5g 9%
Monounsaturated Fat 8.4g 42%
Trans Fat 0.01g 1%
Cholesterol 50.1mg 17%
Sodium 261.4mg 11%
Potassium 67.7mg 1%
Fiber 0.5g 2%
Sugar 20.8g 42%
Vitamin A 72.5IU 1%
Calcium 68.1mg 7%
Iron 1.3mg 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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Overall Rating

4.7

69 reviews
Excellent

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