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5.0 from 36 votes

Yogurt Cake

An irresistible cake made a bit healthier with Greek yogurt and olive oil, and it has a super moist crumb with texture similar to muffins or pound cake. It's delicious topped with whipped cream or sweetened yogurt and fresh berries, or keep it simple and dust with a light powdered sugar finish or drizzle with honey.

Prep Time
20 mins
Cook Time
20 mins
Total Time
55 mins
Servings: 10
Course: Dessert
Cuisine: French , American

Ingredients

  • 1 3/4 cups (248g) all-purpose flour (scoop and level to measure)
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 cup (200g) granulated sugar*
  • 1 1/4 cups (304g) whole plain Greek yogurt, brought to room temperature
  • 2/3 cup (155ml) olive oil**
  • 3 large eggs, brought to room temperature
  • 2 tsp vanilla extract

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees. Spray a 9-inch springform pan with non-stick spray, line bottom with a round of parchment paper and spray parchment paper. Set aside.
  2. In a medium mixing bowl whisk together flour, baking powder, baking soda and salt.
  3. In a separate mixing bowl whisk together sugar, yogurt, olive oil, eggs and vanilla extract until well blended.
  4. Pour flour mixture into yogurt mixture then stir mixture until combined.
  5. Pour batter into prepared springform pan and spread into an even layer. Bake until toothpick inserted into center comes out clean or with a few moist crumbs, about 33 to 36 minutes.
  6. Let cool slightly before slicing and serving.

Notes

  • *You can use 1 1/4 cups sugar for a sweeter cake, this is lightly sweet as is.
  • **Don't use extra virgin olive oil unless you want a more pronounced flavor. Regular or light olive oil are recommended. Another option is to use vegetable oil or canola oil.
  • If desired cake can be served with sweetened whipped cream or sweetened yogurt (using powdered sugar), and fresh berries.