Pin it
In my kitchen, I've found that basic recipes often turn out the best. This Greek yogurt cake came to life one Sunday afternoon when I wanted to whip up something comforting with what I already had. It's now become a top favorite for my family and blog readers. The soft texture reminds me of cakes from when I was little, but with a touch of lightness that makes all the difference.
A Wonderful Simplicity Gem
There's something almost magical about this cake. Through my years of baking, I've learned you don't need fancy stuff to make something delicious. The Greek yogurt gives it that fluffy texture I love so much, while the flour and baking powder work together perfectly for just the right structure. It's my go-to when friends drop by unexpectedly.
My Pantry Essentials
- 2 quality farm-fresh eggs that I always keep at room temp
- 150g of my favorite Greek yogurt the super creamy kind
- 150g of wheat flour which I sift for extra fluffiness
- 100g of light brown sugar just enough to make it sweetly satisfying
- A packet of baking powder my trusty helper for a nicely risen cake
My Step-by-Step Approach
- The Oven Gets Ready
- My trusty oven warms up to 180°C as I butter my favorite cake tin
- The Mix Comes Together
- In my big bowl, I beat the eggs with sugar until the mixture looks pale 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 most here as I let my cake cool for a few minutes before turning it out onto my wire rack
Pin it
My Special Little Twists
Sometimes I'll add some grated organic lemon zest for freshness, or tuck dark chocolate chips into the batter when I want a treat. I store it in my cute vintage metal tin and it stays soft for days. It's my simple joy that brings smiles throughout my home.
Frequently Asked Questions
- → Can I swap Greek yogurt for regular yogurt?
- Greek yogurt gives a richer, softer texture. If using regular yogurt, drain it first to remove extra water.
- → How do I check if the cake’s done?
- Stick a toothpick in the middle. If it comes out clean and dry, it’s ready. The top should be a little golden and lightly springy.
- → Can I mix fruit into the batter?
- Sure! Fresh fruit chunks or dried fruit work. Coat them lightly in flour to stop them from sinking to the bottom.
- → Is this cake freezer-friendly?
- Yes, it freezes great! Wrap it tightly in plastic wrap and then foil. It keeps in the freezer for up to 3 months.
- → Why didn’t my cake rise?
- Check your baking powder’s expiration date. Don’t overmix the batter after adding the flour—it could make the cake dense and heavy.