Gorgeous Greek Yogurt Cake Recipe

This Greek yogurt cake is everything you want in a simple dessert. It’s moist, light, tangy, and subtly sweet with a soft crumb that practically melts in your mouth. As a chef, I often reach for this recipe when I want to impress without overcomplicating things. It’s the kind of cake that feels fancy but is actually very easy to make. Whether you serve it with tea, fresh berries, or a scoop of whipped cream, it never disappoints.

Why This Greek Yogurt Cake Works Every Time

This cake balances indulgence with wholesome flavor. Greek yogurt brings richness and tenderness to the crumb, while the olive oil adds depth and a hint of fruitiness. The lemon zest brightens the entire cake, making it perfect for spring, summer, or whenever you need a mood lift.

Moist texture from the yogurt and olive oil combo
Fresh lemon flavor in every bite
Simple pantry ingredients with easy prep
No mixer needed for fast clean-up
Perfect for brunch, dessert, or snacking

“Greek yogurt makes everything better, especially cake. It’s like baking with silk.” – @WhiskItReal

Step by Step Instructions for Greek Yogurt Cake

Ingredients

1 and 1/2 cups all-purpose flour
1 cup Greek yogurt
1 cup sugar
1/2 cup olive oil
3 eggs
1 lemon, zest and juice
2 teaspoons baking powder
1/2 teaspoon salt
Powdered sugar for dusting

Directions

Step 1: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Line with parchment paper if desired.
Step 2: In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3: In a separate bowl, combine the Greek yogurt, sugar, olive oil, eggs, lemon zest, and lemon juice. Whisk until smooth and creamy.
Step 4: Slowly fold the dry mixture into the wet mixture, stirring until just combined. Be careful not to overmix or the cake may turn dense.
Step 5: Pour the batter into your prepared pan and smooth out the surface with a spatula.
Step 6: Bake for 35 to 40 minutes or until the top is golden and a toothpick inserted into the center comes out clean.
Step 7: Let the cake cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
Step 8: Dust with powdered sugar before serving. Optional but worth it.

Chef’s Tips and Add-Ons

Make it Extra Lemony

If you love lemon like I do, you can create a quick glaze using powdered sugar and fresh lemon juice. Drizzle it on top after the cake cools for a zesty finish that makes the lemon flavor pop. This also gives the cake a beautiful sheen that makes it look bakery-worthy.

Fruity Additions

This cake pairs wonderfully with fresh fruit. A handful of blueberries or raspberries folded into the batter gives a burst of sweetness and a lovely visual contrast. For a richer twist, try stirring in a spoonful of strawberry cheesecake filling right into the center of the batter before baking for a creamy surprise.

Serving Suggestions

This cake is perfect served on its own with tea, but it also shines next to a cup of strong coffee or with a spoonful of Greek yogurt on top. If you want to serve it for dessert, I suggest adding a scoop of vanilla bean ice cream or a dollop of whipped cream on the side. You can even pair it with something heartier like fluffy milk buns to create a brunch spread everyone will remember.

Real Life Baking Lessons From My Kitchen

Overmixing the Batter

I’ve said it before and I’ll say it again. Overmixing kills cakes. The first time I made this recipe, I stirred the batter too much trying to smooth it out completely. The result? A dense, chewy cake with no lift. Now I stop as soon as the flour disappears into the wet mix. The batter may look a little lumpy, but that’s exactly how it should be for a tender crumb.

Lemon Juice Timing

Lemon juice can react with baking powder if it sits too long in the batter. So once I mix the wet and dry ingredients together, I move fast. The batter should hit the oven as quickly as possible for maximum lift. This step alone made a huge difference in my results.

Choosing the Right Oil

Olive oil gives this cake depth and richness. But not all olive oils are the same. Choose a light, neutral-flavored oil rather than a strong, peppery one. It lets the lemon shine while keeping the texture soft and moist. Once, I used an extra-virgin olive oil with a bold profile and it totally overpowered the cake. Lesson learned.

Cooling Matters

Don’t rush the cooling process. This cake continues to set as it cools, and if you try to cut it too early, you risk tearing the delicate crumb. I like to let it cool completely before dusting with powdered sugar, especially if I’m serving it for guests. The structure improves, and the flavor deepens just slightly over time.

“You don’t need frosting when the crumb is this good. Simplicity is flavor’s best friend.” – @ZestToImpress

Behind the Scenes Baking Experiences

My First Attempt (The Sweet but Sunken Cake)

When I first tried baking this Greek yogurt cake, I made the rookie mistake of not checking my oven temperature. I just trusted the dial. The top browned quickly, but the middle sank like a ship. It looked fine until I sliced into it. That’s when I realized the importance of using an oven thermometer. Now I always check that it’s truly at 350°F before I slide the cake in. Temperature accuracy is everything, especially when baking a moist cake like this where the center needs to rise and set gently.

Whisking Eggs Like a Pro

I’ve learned the hard way that whisking eggs properly can make or break this recipe. Beat them until they’re smooth and well-emulsified into the wet mixture. Once, I was in a rush and barely mixed the eggs. The batter turned out streaky, and the texture of the baked cake was uneven. Now I make sure to fully incorporate the eggs before adding any dry ingredients. You don’t need a mixer, but you do need intention behind every stir. It keeps the crumb uniform and avoids random eggy pockets.

The Olive Oil Dilemma

I used to worry that olive oil would make this cake taste too savory. But the truth is, the right olive oil enhances it beautifully. I once used a robust, spicy extra virgin olive oil because it was all I had. Big mistake. It overwhelmed the lemon and yogurt completely. After that, I started using light or fruity olive oils that complement the flavor instead of competing with it. If you’re ever unsure, taste the oil on a spoon first. If it’s smooth and mellow, it’ll work well in this cake.

Measuring Flour Without the Mess

I’ll confess there was a time I just scooped my flour straight from the bag. No fluffing, no leveling, just in and out. That method led to dense, dry cakes because I was adding too much flour without realizing it. Now I always spoon the flour into my measuring cup and level it with a knife. It’s a tiny change, but it guarantees the right ratio of wet to dry. Especially in a delicate cake like this one, that precision means the difference between perfection and disappointment.

Cooling Time is Not Optional

Have I been tempted to cut into this cake early? Absolutely. But every time I did, the warm slices crumbled or stuck to the knife. Worse, the powdered sugar melted instantly and left a wet, streaky mess. That’s why I always let the cake cool completely on a wire rack now. It firms up, the flavors deepen, and it slices cleanly. Plus, you get that classic powdered sugar dusting that looks like it belongs in a bakery window.

Serving Snafus That Taught Me Better

One dinner party, I served this cake straight from the pan. It tasted amazing, but the presentation lacked charm. I’ve since learned that this cake shines best when served on a cake stand or ceramic platter with a few lemon slices or mint sprigs for garnish. It turns a humble dessert into something elegant and intentional. These small touches elevate the experience, especially when hosting. Guests eat with their eyes first, and presentation always counts.

“Every cake has a story. The best ones are flavored with a few honest mistakes.” – @LayeredLessons

Calories and Nutrition (Per Serving)

Calories: 250
Fat: 12g
Carbs: 29g
Protein: 4g