A wonderfully soft, moist, and tender cake that strikes the perfect balance between richness and lightness. Thanks to thick Greek yogurt, the cake stays incredibly moist for several days while developing a delicate crumb. It can be enjoyed as a breakfast treat, afternoon snack, elegant dessert, or celebration cake.
Equipment
- 9-inch round cake pan or springform pan
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Rubber spatula
- Electric hand mixer or stand mixer
- Measuring cups
- Measuring spoons
- Cooling rack
- Toothpick or cake tester
Ingredients
- 2 cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup plain full fat Greek yogurt, at room temperature
- ¾ cup granulated sugar
- ½ cup vegetable oil or melted unsalted butter
- 3 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 tablespoon fresh lemon zest
- 2 tablespoons fresh lemon juice
- Optional: ½ teaspoon almond extract
- Powdered sugar for dusting
- Fresh berries for serving
Instructions
- Preheat the oven to 350°F (175°C). Grease the cake pan thoroughly with butter or oil. Line the bottom with parchment paper for easy removal. Lightly dust the pan with flour, tapping out the excess. Set aside.
- In a medium bowl combine the flour, baking powder, baking soda, and salt. Whisk thoroughly for about one minute to evenly distribute the leavening agents.
- In a large bowl whisk together the Greek yogurt and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Pour in the oil or melted butter. Add the vanilla extract, lemon zest, lemon juice, and almond extract if using. Whisk until completely smooth and creamy.
- Gradually add the dry ingredients into the wet mixture. Fold gently using a rubber spatula. Mix only until the flour disappears. Do not overmix.
- Pour the batter into the prepared cake pan. Spread the surface evenly. Gently tap the pan on the counter several times to remove trapped air bubbles.
- Place the cake on the center oven rack. Bake for 45 to 55 minutes. The cake is done when the top becomes beautifully golden and springs back when lightly touched. Insert a toothpick into the center; if it comes out clean or with a few moist crumbs, the cake is fully baked. Avoid opening the oven during the first 35 minutes.
- Remove the cake from the oven. Allow it to cool in the pan for 15 minutes. Run a thin knife around the edges. Carefully transfer the cake onto a cooling rack. Let it cool completely before decorating or slicing.
Notes
Store the cake in an airtight container at room temperature for up to three days or refrigerate for up to one week. For freezing, wrap tightly in plastic wrap and foil, and freeze for up to three months. Thaw overnight in the refrigerator. Optional toppings include a lemon glaze (1 cup powdered sugar, 2 tbsp lemon juice, 1 tsp zest), honey yogurt topping, or fresh berries. Variations include chocolate, citrus, nut, and spice versions.
Nutrition
Calories: 260 · Protein: 7 grams · Carbohydrates: 32 grams · Fat: 11 grams · Saturated Fat: 2 grams · Fiber: 1 gram · Sugar: 18 grams · Sodium: 180 milligrams · Calcium: 8% Daily Value · Iron: 6% Daily Value
