Description
This classic Yogurt Cake is a moist and tender dessert perfect for any occasion. Made with simple pantry staples like Greek yogurt, olive oil, and eggs, it offers a delightful balance of tangy and sweet flavors. The cake is easy to prepare, relying on baking as the primary cooking method, and yields a soft crumb with a golden crust.
Ingredients
Dry Ingredients
- 1 3/4 cups (248g) all-purpose flour (scoop and level to measure)
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1 cup (200g) granulated sugar
- 1 1/4 cups (304g) whole plain Greek yogurt, brought to room temperature
- 2/3 cup (155ml) olive oil
- 3 large eggs, brought to room temperature
- 2 tsp vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a 9-inch springform pan with non-stick spray, line the bottom with a round parchment paper, and spray the parchment paper as well. Set the pan aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure they are evenly combined.
- Mix Wet Ingredients: In a separate large bowl, whisk together the sugar, room temperature Greek yogurt, olive oil, eggs, and vanilla extract until the mixture is smooth and well blended.
- Combine Mixtures: Gradually pour the dry flour mixture into the wet yogurt mixture. Stir gently until just combined, taking care not to over-mix to ensure a tender crumb.
- Bake the Cake: Pour the batter into the prepared springform pan and spread it into an even layer. Bake in the preheated oven for 33 to 36 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool and Serve: Remove the cake from the oven and allow it to cool slightly before slicing. Serve warm or at room temperature for best flavor.
Notes
- Be sure to bring the Greek yogurt and eggs to room temperature to ensure even mixing and better texture.
- You can substitute olive oil with a neutral oil like vegetable or canola if preferred.
- The cake can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- For added flavor, consider folding in lemon zest or fresh berries before baking.
