Greek Yogurt Cake

Short Description

Greek Yogurt Cake is a light and fluffy treat enriched with the creamy tang of Greek yogurt and the delicate texture of whipped eggs. Perfect for a refined dessert or a delightful breakfast, this cake is both easy to prepare and sure to please any palate.

Why You’ll Love This Recipe

• Light and Airy Texture: Achieved through whipped egg whites and smooth yogurt.

• Delicate Flavor: Greek yogurt adds a subtle tang and natural creaminess.

• Simple to Make: Requires basic ingredients and straightforward steps.

• Versatile: Suitable for breakfast, dessert, or a mid-afternoon snack.

• Customizable: Can be enhanced with fruit, citrus zest, or glazes to suit your taste.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 4 eggs (separate whites and yolks)

• 3 tablespoons sugar

• 3 tablespoons cornstarch

• 1.5 cups Greek yogurt (400 g)

• A pinch of salt

• 1 teaspoon baking powder

• Powdered sugar for dusting

• One 18 cm (7-inch) round baking pan

Directions

1. Prepare the pan:
   Preheat your oven to 180°C (350°F). Butter and lightly flour an 18 cm (7-inch) round baking pan.

2. Make the base:
   In a large bowl, beat the egg yolks and sugar until the mixture is light and frothy. Mix in the Greek yogurt until well combined.

3. Add dry ingredients:
   Sift the cornstarch and baking powder into the yogurt mixture and stir until smooth.

4. Whip the egg whites:
   In another bowl, beat the egg whites with a pinch of salt until soft peaks form.

5. Combine mixtures:
   Gently fold the whipped egg whites into the yogurt mixture, using a spatula and lifting from the bottom to retain airiness.

6. Bake:
   Pour the batter into the prepared pan and level the surface. Bake for 30 to 35 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.

7. Cool and serve:
   Let the cake cool in the pan for a few minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving.

Servings and Timing

• Servings: 6 to 8 slices

• Preparation Time: 15 minutes

• Cooking Time: 30 to 35 minutes

• Total Time: 45 to 50 minutes

Variations

• Citrus Twist: Add lemon or orange zest to the batter.

• Fruit Version: Fold in fresh berries like blueberries or raspberries.

• Yogurt Glaze: Top with a light glaze made from Greek yogurt and powdered sugar.

Storage/Reheating

• Storage: Store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.

• Reheating: To restore softness, microwave a slice for 10–15 seconds before serving.

FAQs

Can I use a different type of yogurt?

Yes, but Greek yogurt gives a richer, creamier texture.

Is this cake gluten-free?

It can be if you use gluten-free certified cornstarch.

Can I freeze this cake?

Yes, wrap it well and freeze for up to 1 month. Thaw at room temperature.

Why does my cake collapse after baking?

Avoid opening the oven during baking and let it cool gradually to maintain structure.

Can I add spices?

Absolutely—try a pinch of cinnamon, nutmeg, or cardamom.

Can I reduce the sugar?

Yes, you can adjust to taste or use a sugar substitute.

What if I only have a larger pan?

The cake will be thinner, and the baking time may be shorter.

Is this cake kid-friendly?

Definitely. It’s lightly sweet and has a smooth texture kids love.

Can I add dried fruits or nuts?

Yes, raisins or chopped nuts work well in the batter.

How do I know it’s fully baked?

Insert a toothpick into the center—if it comes out clean, it’s ready.

Conclusion

Greek Yogurt Cake is an elegant yet simple dessert that’s both wholesome and satisfying. Whether enjoyed in the morning with coffee or served as a light finish to a meal, its smooth texture and subtle tang make it a recipe you’ll return to again and again. Feel free to personalize it and share it with loved ones.

Greek Yogurt Cake

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• Author: Olivia
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 to 8 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Print Recipe

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Description

This Greek Yogurt Cake is a light and fluffy dessert, perfect for a gourmet breakfast or refined treat. Enhanced by the creamy texture of Greek yogurt and airy whipped egg whites, it’s a simple yet elegant cake with a delicate flavor.

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Ingredients

• 4 eggs (separate yolks and whites)

• 3 tablespoons sugar

• 3 tablespoons cornstarch

• 1.5 cups Greek yogurt (about 400 g)

• A pinch of salt

• 1 teaspoon baking powder

• Powdered sugar for dusting

• 18 cm (7-inch) round cake pan

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Instructions

• Preheat the oven to 180°C (350°F). Grease and lightly flour the 18 cm cake pan.

• In a large bowl, beat the egg yolks and sugar until pale and fluffy.

• Add Greek yogurt and mix until well combined.

• Sift in the cornstarch and baking powder, mixing until smooth.

• In another bowl, beat the egg whites with a pinch of salt until soft peaks form.

• Gently fold the whipped egg whites into the yogurt mixture using a spatula, making sure to preserve the airiness.

• Pour the batter into the prepared pan and smooth the top.

• Bake for 30–35 minutes or until golden and a toothpick inserted comes out clean.

• Let the cake cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

• Dust with powdered sugar before serving.

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Notes

• For a citrusy touch, add lemon zest to the batter.

• This is a flourless cake—great for a lighter option.

• Serve with fresh fruit or fruit compote for extra flavor.