Description: The Heavenly Soft Greek Yogurt Cake is a moist, tender, and incredibly light cake that’s infused with the subtle tang of Greek yogurt. This cake is a perfect balance of sweetness and tanginess, with a melt-in-your-mouth texture. It’s incredibly simple to make yet sophisticated enough for any occasion. Whether served with a dusting of powdered sugar or a dollop of whipped cream, this cake is sure to be a crowd-pleaser.
Origin: Greek yogurt is a staple in Greek cooking, and it often finds its way into desserts due to its creamy texture and tangy flavor. This cake is inspired by Mediterranean baking, where yogurt is used in cakes and pastries to add moisture and tenderness. It’s become a popular cake in many parts of the world because of its versatility and lightness.
Ingredients (for 8 servings):
For the Cake:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup Greek yogurt (preferably full-fat)
- 3/4 cup granulated sugar
- 1/2 cup vegetable oil or olive oil (for a Mediterranean twist)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup fresh lemon juice (optional for added flavor)
- Zest of 1 lemon (optional, for a citrusy kick)
- Powdered sugar for dusting (optional)
For the Glaze (optional):
- 1/4 cup powdered sugar
- 1 tablespoon fresh lemon juice
- 1 tablespoon water
Instructions:
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round or square cake pan, or line it with parchment paper.
- Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Mix the wet ingredients: In a large bowl, whisk together the Greek yogurt, sugar, oil, eggs, vanilla extract, lemon juice (if using), and lemon zest (if using). Whisk until smooth and well combined.
- Combine the wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix; this will keep the cake light and tender.
- Bake the cake: Pour the batter into the prepared cake pan and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown on top and slightly springy to the touch.
- Cool the cake: Let the cake cool in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.
- Prepare the glaze (optional): While the cake is cooling, whisk together the powdered sugar, lemon juice, and water until smooth. Drizzle the glaze over the cooled cake for a light, tangy finish.
- Serve: Once the cake is completely cooled, dust with powdered sugar if desired, slice, and serve. You can also add a dollop of whipped cream or a scoop of ice cream for extra indulgence.
Tips for Success:
- Don’t overmix the batter: Mixing too much will result in a dense cake. Gently combine the wet and dry ingredients.
- Room temperature ingredients: For the best texture, make sure your eggs and yogurt are at room temperature before mixing.
- Adjust sweetness: If you prefer a less sweet cake, reduce the sugar to 1/2 cup and rely on the tangy flavor of the yogurt and lemon.
- Use full-fat Greek yogurt for the creamiest texture, but non-fat or low-fat can also work if you prefer.
Recommendations:
- Pair this cake with fresh berries, such as strawberries, blueberries, or raspberries, for added flavor and color.
- A cup of green tea or black coffee makes a great beverage to serve alongside this light dessert.
- You can also enjoy it with a scoop of vanilla ice cream or a drizzle of chocolate sauce for an extra indulgent treat.
Nutrition (per serving, approximate):
- Calories: 210
- Protein: 4g
- Carbohydrates: 30g
- Fat: 9g
- Fiber: 1g
- Sugar: 16g
- Sodium: 180mg
The Heavenly Soft Greek Yogurt Cake is the perfect dessert for anyone who loves light, fluffy cakes with a touch of tangy flavor. It’s simple, elegant, and always a hit with guests!
