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Easy Yogurt Cake

This Easy Yogurt Cake is a delightful treat with tangy Greek yogurt and a hint of citrus, perfect for any occasion!
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Keyword: Cake, Easy, Yogurt
Servings: 8 servings

Ingredients

  • 1 cup granulated sugar
  • 1 tablespoon lemon zest freshly grated from about 2 lemons
  • 1 cup plain whole milk Greek yogurt at room temperature
  • 1/2 cup extra virgin olive oil
  • 3 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 1/2 cups all-purpose flour spooned and leveled
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt

Instructions

  • Preheat your oven to 350°F (175°C).
  • Grease the 9-inch round cake pan with olive oil or butter, and line the bottom with parchment paper.
  • In a medium bowl, whisk together the flour, baking powder, and kosher salt. Set aside.
  • In a large mixing bowl, combine the granulated sugar and lemon zest. Rub the zest into the sugar. Add the Greek yogurt, olive oil, eggs, vanilla extract, and almond extract. Whisk until smooth.
  • Gradually add the flour mixture to the wet ingredients, stirring gently with a spatula until just combined.
  • Pour the batter into the prepared cake pan and spread it evenly. Bake for 30-35 minutes, or until a toothpick comes out clean.
  • Let the cake cool in the pan for about 10 minutes, then transfer to a cooling rack to cool completely.
  • Dust the top with confectioners sugar, or serve with whipped cream and fresh berries.

Equipment

  • Mixing Bowls
  • Whisk
  • Measuring cups and spoons
  • 9-inch Round Cake Pan
  • Parchment Paper
  • Cooling rack

Notes

  • Store the cake at room temperature in an airtight container for up to 3 days.
  • Refrigerate in warmer climates for up to a week.
  • The cake can be frozen for up to 3 months; thaw overnight in the refrigerator.