Pin it
In my kitchen, it's often the easy recipes that turn out the best. This Greek yogurt cake came to life one Sunday afternoon when I wanted to whip up something comforting with whatever I had in my cupboards. Since then, it's become a favorite for both my family and my blog readers. Its soft texture reminds me of cakes from my childhood, but with a hint of lightness that makes all the difference.
A Charming Little Treasure
There's something truly wonderful about this cake. Over my years of baking, I've learned you don't always need fancy techniques to make something delicious. The Greek yogurt gives it that airy texture I love so much, while the flour and baking powder work together for a perfect structure. It's my go-to when friends drop by unexpectedly.
My Cupboard Essentials
- 2 quality farm eggs which I always let sit at room temperature
- 150g of creamy Greek yogurt the kind with that wonderfully rich texture
- 150g of wheat flour that I sift for extra lightness
- 100g of light brown sugar just enough to make it pleasantly sweet
- A packet of baking powder my trusted helper for a perfectly risen cake
My Step-by-Step Approach
- The Oven First
- My little oven warms up nicely to 180°C while I butter my favorite cake tin
- The Magic Begins
- In my big mixing bowl, I beat the eggs with sugar until the mixture turns light and fluffy. Then I gently fold in the creamy Greek yogurt
- Bringing It All Together
- I sprinkle in my sifted flour and baking powder, mixing just enough to get a smooth, silky batter
- Baking Time
- I pour my mixture into the tin and let the oven work its magic for about thirty minutes
- Cooling Down
- Patience matters here I let my cake rest for a few minutes before turning it out onto my pretty cooling rack
Pin it
My Personal Special Touches
Sometimes I like to grate some organic lemon zest on top for freshness, or mix in dark chocolate chips when I want a treat. I store it in my pretty vintage metal tin and it stays moist for several days. It's my simple joy that brings smiles throughout our home.
Frequently Asked Questions
- → Can I swap Greek yogurt with plain yogurt?
- Greek yogurt gives the cake a richer, softer texture. If you're using plain yogurt, drain it first to remove extra liquid.
- → How do I know when the cake is ready?
- Stick a toothpick in the middle. If it comes out clean, you're good! The top should be golden, and the cake will spring back slightly.
- → Can I add fruits into the batter?
- Sure! Use small pieces of fresh fruit or dried ones. Toss them in flour first, so they don't all sink to the bottom.
- → Can this cake be frozen?
- Yes, it freezes nicely. Wrap it tightly in plastic wrap and foil. It keeps well in the freezer for up to 3 months.
- → Why didn't my cake rise?
- Check your baking powder's expiration date. Don’t overmix after adding flour—it can activate the gluten, making the cake dense.