This Simple Greek Yogurt Cake is light, moist, and perfectly balanced with a subtle tang from the yogurt. It's an easy one-bowl recipe that delivers a soft, tender crumb and a slightly sweet flavor that works just as well for breakfast as it does for dessert. Whether I serve it plain, dusted with powdered sugar, or topped with fruit and whipped cream, it always disappears fast.
Why You’ll Love This Recipe
I love how incredibly simple this cake is to make—no mixer needed, just a bowl and a whisk. The Greek yogurt keeps the cake moist without making it dense, and it adds a lovely depth of flavor that’s not too sweet. It’s the kind of cake I can bake last minute for guests, or keep on hand as a snack throughout the week.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Eggs
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Greek yogurt
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All-purpose flour
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Sugar
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Baking powder
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Vanilla extract (optional)
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A pinch of salt
Directions
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I preheat the oven to 350°F (175°C) and grease a small loaf pan or round cake pan.
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In a mixing bowl, I whisk together the eggs and sugar until light and slightly frothy.
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I stir in the Greek yogurt and vanilla extract (if using) until smooth.
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I sift in the flour, baking powder, and salt, and mix just until combined—being careful not to overmix.
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I pour the batter into the prepared pan and smooth out the top.
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I bake the cake for 30–40 minutes, or until a toothpick inserted in the center comes out clean.
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I let the cake cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
Servings and timing
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Servings: About 8 slices
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Prep Time: 10 minutes
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Cook Time: 35 minutes
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Total Time: 45 minutes
Variations
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I sometimes add lemon zest or orange zest for a citrusy twist.
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A handful of fresh berries or chocolate chips stirred into the batter adds fun flavor.
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I like to top it with a glaze made from powdered sugar and lemon juice for a tangy finish.
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For a more indulgent version, I layer the cake with jam or whipped cream.
storage/reheating
I store leftovers in an airtight container at room temperature for up to 3 days.
To keep it longer, I refrigerate it for up to a week, or freeze individual slices for up to 2 months.
I warm it slightly in the microwave or let it come to room temperature before serving if it's been chilled.
FAQs
Can I use plain yogurt instead of Greek yogurt?
Yes, I can substitute plain yogurt, but the cake may be slightly less rich and moist due to the thinner consistency.
Can I make this cake gluten-free?
I use a 1:1 gluten-free flour blend in place of regular flour, and it turns out great.
Is this cake sweet enough for dessert?
It’s lightly sweet, so I often serve it with fruit, a glaze, or a dollop of whipped cream if I want more sweetness.
Can I make muffins with this batter?
Yes, I just divide the batter into a greased or lined muffin tin and bake for about 18–22 minutes.
How do I keep the cake from drying out?
I make sure not to overbake it, and I store it in an airtight container once it’s cooled to keep it moist.
Conclusion
This Simple Greek Yogurt Cake is a quick, reliable go-to recipe I can whip up any time. It’s tender, lightly sweet, and incredibly versatile—perfect for dressing up or enjoying as-is with a cup of coffee or tea. It’s proof that a few basic ingredients can come together to make something truly delicious.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: About 8 slices
- Category: Dessert, Breakfast
- Method: Baked
- Cuisine: American, Mediterranean-inspired
- Diet: Vegetarian
Description
This Simple Greek Yogurt Cake is light, moist, and full of subtle flavor with a creamy tang from the yogurt. It’s an easy, one-bowl recipe made with basic pantry staples—perfect as a not-too-sweet dessert, a tea-time treat, or even a breakfast cake. No mixer required!
Ingredients
- 3 large eggs
- 1 cup Greek yogurt
- 1 cup all-purpose flour
- ¾ cup sugar
- 1 ½ tsp baking powder
- 1 tsp vanilla extract (optional)
- ¼ tsp salt
Instructions
- Preheat oven to 350°F (175°C). Grease a loaf pan or round cake pan.
- In a mixing bowl, whisk eggs and sugar until light and slightly frothy.
- Stir in Greek yogurt and vanilla extract (if using) until smooth.
- Sift in flour, baking powder, and salt. Mix until just combined—do not overmix.
- Pour batter into prepared pan and smooth the top.
- Bake for 30–40 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Notes
- Add lemon or orange zest for a fresh citrus twist.
- Mix in berries or chocolate chips for added flavor.
- Top with a simple powdered sugar glaze for extra sweetness.
- Store at room temp in an airtight container for up to 3 days. Refrigerate or freeze for longer storage.
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