Greek Yogurt Cake

Here’s a simple, moist, and delicious Greek Yogurt Cake recipe — perfect for breakfast, dessert, or a coffee break!

🍰 Greek Yogurt Cake (Yogurtloaf Style)

🧾 Ingredients:

Dry:

• 1½ cups (190g) all-purpose flour

• 2 tsp baking powder

• ¼ tsp baking soda

• ¼ tsp salt

Wet:

• ¾ cup (150g) granulated sugar

• ½ cup (120ml) neutral oil (e.g. vegetable, canola, or light olive oil)

• 3 large eggs

• 1 cup (240g) Greek yogurt (plain, full-fat preferred)

• 1½ tsp vanilla extract

• Zest of 1 lemon (optional for brightness)

🥣 Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.

2. Whisk dry ingredients: In a medium bowl, combine flour, baking powder, baking soda, and salt.

3. Mix wet ingredients: In a large bowl, whisk sugar, oil, and eggs until smooth. Add Greek yogurt, vanilla extract, and lemon zest, mixing until fully combined.

4. Combine: Gradually fold in the dry ingredients into the wet mixture. Mix just until incorporated — don’t overmix.

5. Bake: Pour the batter into the prepared loaf pan. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.

6. Cool: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

🍯 Optional Toppings:

• Dust with powdered sugar

• Drizzle with honey-lemon glaze (mix ½ cup powdered sugar with 1–2 tbsp lemon juice and 1 tsp honey)

• Serve with berries and whipped cream