4.7 from 69 votes
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.)
Prep Time
5 mins
Cook Time
5 mins
Servings: 10
Calories: 2733 kcal
Course:
Dessert
Cuisine:
American-Mediterranean Fusion
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
- 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
Instructions
- 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.
- Mix the dry ingredients: In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
- Mix the wet ingredients: In a large mixing bowl, whisk together the Greek yogurt, sugar, eggs, olive oil, and vanilla extract.
- 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.
- 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.
- 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.
- 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.
Cup of Yum
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
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
% 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.