Greek yogurt cake

Ingredients

For the Cake:

• 1 cup (240 g) full-fat Greek yogurt
• 1 ½ cups (300 g) granulated sugar
• 3 large eggs, at room temperature
• ½ cup (120 ml) vegetable oil or melted unsalted butter
• 2 teaspoons pure vanilla extract
• Zest of 1 large lemon (optional, for brightness)
• 2 cups (250 g) all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup (120 ml) milk, at room temperature

For the Optional Glaze or Topping:

• 1 cup (120 g) powdered sugar
• 2–3 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• Fresh berries or lemon zest for garnish

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Step-by-Step Instructions

Step 1: Prepare Your Ingredients and Equipment

1. Preheat your oven to 350°F (175°C).
2. Grease and flour a 9-inch (23 cm) round cake pan or line it with parchment paper for easy removal.
3. Bring eggs, milk, and yogurt to room temperature. This ensures a smoother batter and better rise. Cold ingredients can cause the cake to bake unevenly.

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Step 2: Mix the Wet Ingredients

1. In a large mixing bowl, combine the Greek yogurt and sugar. Use a whisk to smooth out any lumps.
2. Add the eggs one at a time, whisking well after each addition until fully incorporated. The mixture should become slightly lighter in color and smooth.
3. Pour in the vegetable oil or melted butter and the vanilla extract. Whisk until the mixture is homogenous.
4. If using lemon zest, fold it in at this stage for a fresh citrus aroma.

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Step 3: Combine the Dry Ingredients

1. In a separate medium bowl, sift together the flour, baking powder, baking soda, and salt.
2. Sifting ensures there are no lumps and helps with an even texture in the cake.
3. Gradually fold the dry ingredients into the wet mixture using a spatula or wooden spoon.
   • Add in thirds, gently folding after each addition to maintain airiness.
   • Avoid overmixing, as this can make the cake dense.

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Step 4: Add the Milk

1. Slowly incorporate the milk into the batter, mixing just until smooth.
2. The batter should be thick but pourable. If it seems too thick, add a tablespoon of milk at a time until the desired consistency is reached.

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Step 5: Bake the Cake

1. Pour the batter into the prepared pan, smoothing the top with a spatula.
2. Tap the pan lightly on the counter to remove any air bubbles.
3. Bake in the preheated oven for 40–50 minutes.
   • The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs.
   • Baking times may vary depending on your oven, so start checking at 40 minutes.

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Step 6: Cool the Cake

1. Allow the cake to cool in the pan for 10–15 minutes.
2. Carefully remove it from the pan and transfer it to a wire rack to cool completely.
3. Cooling completely ensures the texture sets properly before glazing.

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Step 7: Optional Glaze or Topping

1. In a small bowl, mix powdered sugar with lemon juice and vanilla extract until smooth.
   • Adjust the thickness: add more lemon juice for a thinner glaze or more sugar for a thicker glaze.
2. Drizzle the glaze over the cooled cake.
3. Garnish with fresh berries or extra lemon zest for a bright, fresh touch.

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Step 8: Serving and Storage

• Slice the cake with a serrated knife for clean edges.
• Serve on its own, or with fresh fruit, a dollop of Greek yogurt, or a sprinkle of powdered sugar.
• Store in an airtight container at room temperature for 2–3 days, or in the refrigerator for up to 5 days.
• This cake also freezes well: wrap tightly in plastic wrap and aluminum foil, and thaw at room temperature.

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Additional Tips for Success

1. Eggs and Yogurt: Always use room temperature ingredients for a fluffier texture.
2. Mixing: Gentle folding preserves the cake’s lightness. Overmixing can result in a tough cake.
3. Flavor Variations:
   • Add orange zest instead of lemon for a different citrus twist.
   • Fold in ½ cup of fresh or frozen berries for extra moisture and flavor.
   • Sprinkle a teaspoon of cinnamon or nutmeg for a warm spice note.
4. Pan Options: A loaf pan, bundt pan, or even muffins can work. Adjust baking time accordingly.

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This Greek yogurt cake is moist, tender, and slightly tangy with a rich, buttery undertone. It’s versatile enough to be a simple tea cake or a centerpiece for dessert with fruit and glaze.