Description
This easy yogurt cake is a light and fluffy dessert made with Greek yogurt, olive oil, and fresh lemon zest. The one-bowl recipe yields a moist and tender cake, perfect on its own or topped with berries and cream for an elegant finish.
Ingredients
For the Cake
- 1 cup granulated sugar
- 1 tablespoon lemon zest (from 2 lemons)
- 1 cup plain whole milk Greek yogurt, at room temperature
- 1/2 cup extra virgin olive oil
- 3 large eggs, at 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
For Garnish
- Confectioner’s sugar
- Whipped cream
- Fresh berries
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with cooking spray, line the bottom with parchment paper, and spray the parchment lightly to prevent sticking.
- Mix Sugar and Lemon Zest: In a large bowl, combine the granulated sugar and lemon zest. Rub them together with your fingers until the mixture is fragrant, helping release the oils from the zest.
- Add Wet Ingredients: Add the Greek yogurt, olive oil, eggs, vanilla extract, and almond extract to the sugar and lemon mixture. Whisk everything together thoroughly until the batter is smooth and well combined.
- Incorporate Dry Ingredients: Sift together the all-purpose flour, baking powder, and kosher salt. Gently fold these dry ingredients into the wet mixture using a spatula, stirring just until combined to avoid overmixing and toughening the cake.
- Bake the Cake: Pour the batter into the prepared cake pan and spread it evenly. Bake for 30 to 35 minutes until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool the Cake: Remove the cake from the oven and let it cool in the pan for 10 minutes. Afterward, invert the cake onto a wire rack, flip it right side up, remove the parchment paper, and allow it to cool completely.
- Serve: Dust the cooled cake with confectioner’s sugar or garnish with whipped cream and fresh berries for a delightful presentation and extra flavor.
Notes
- How to Store: Store the cake covered at room temperature for up to 2 days.
- Refrigeration: Keep in the fridge for 4–5 days; bring to room temperature or warm slightly before serving for best taste.
- Freezing: Wrap the cooled whole cake or individual slices tightly in plastic wrap, place in a freezer bag, and freeze for up to 2 months. Thaw at room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
