Can I use regular yogurt instead of Greek yogurt?

Yes, you can use regular yogurt instead of Greek yogurt. However, the texture and tanginess will differ slightly, resulting in a less dense cake. Greek yogurt provides a richer flavor and moisture, which helps in achieving the desired cake consistency.

Can I make this cake ahead of time?

Absolutely! This cake is fantastic for making ahead of time. You can bake it a day or two in advance; just be sure to store it in an airtight container to keep it fresh. It can easily last for several days when refrigerated.

How can I make this cake gluten-free?

To make a gluten-free version of this Greek yogurt cake, substitute all-purpose flour with a gluten-free flour blend or almond flour. Just ensure that the mix contains a binding agent, such as xanthan gum, to help with the texture.

What are some good toppings for Greek yogurt cake?

Some delightful toppings include fresh berries, whipped cream, or a sprinkle of powdered sugar. You can also drizzle honey or add a layer of frosting if you want something sweeter.

Is it possible to freeze Greek yogurt cake?

Yes, you can freeze Greek yogurt cake! Wrap it tightly in plastic wrap or foil, then place it in an airtight container. It will stay fresh for up to three months. When you're ready to enjoy, simply let it thaw in the refrigerator overnight.

Greek Yogurt Cake - A Easy and Flavorful Dessert to Impress

Ingredients

Scale

2 cups all-purpose flour
1 cup sugar
1 cup Greek yogurt
3 large eggs
2 tsp baking powder
1 tsp vanilla extract
1/2 tsp salt
1 tbsp lemon zest (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with flour.
In a large mixing bowl, whisk together the sugar and Greek yogurt until smooth and creamy.
Add in the eggs, vanilla extract, and lemon zest (if using). Mix well until combined.
In a separate bowl, sift together the flour, baking powder, and salt.
Gradually incorporate the dry ingredients into the wet mixture until just combined, being careful not to overmix.
Pour the batter into the prepared cake pan.
Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before flipping it onto a wire rack.

Notes

This cake can be customized by adding spices or different flavors. Serve with fresh fruits or whipped cream.

Author: Robert Thompson
Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: Greek
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 250
Sugar: 12g
Sodium: 250mg
Fat: 6g
Saturated Fat: 2g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 1g
Protein: 6g
Cholesterol: 40mg