Quick Summary
This easy Yogurt Cake is soft, fluffy, and full of bright lemon flavor. Made with Greek yogurt, olive oil, and a hint of lemon, it comes together in one bowl and bakes up beautifully every time. No frosting needed, serve with a dusting of powdered sugar, fresh berries, or a dollop of whipped cream.
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Easy Yogurt Cake (One-Bowl Recipe!)
If you’re looking for a no-fuss dessert that feels fancy but comes together with pantry staples, this Yogurt Cake is it. This is the cake I make when I need a delicious dessert but don’t have a lot of time. It turns out perfectly every time and everyone loves it. It’s simple to make, but truly impressive to serve—great for birthdays, celebrations, or anytime you’re just craving cake.
Made with creamy Greek yogurt, olive oil, and a burst of fresh lemon zest, this cake is incredibly moist, fluffy, and tender. You don’t need a mixer—just a bowl, a whisk, and a 9-inch cake pan.
It’s so good on its own, it doesn’t even need frosting—but it’s also super versatile if you want to dress it up. Try it:
- With a dusting of powdered sugar
- Topped with whipped cream and fresh berries
- Warm with a scoop of vanilla ice cream
- Drizzled with honey or a lemon glaze
However you serve it, this cake never disappoints. I guarantee it will be your go-to cake.
Ingredients (with Helpful Notes)
- Granulated sugar: Rub it with the lemon zest before adding anything else to bring out the citrus oils and boost flavor.
- Lemon zest (from 2 lemons): Adds a bright, fresh flavor without making the cake sour.
- Greek yogurt: Use whole milk yogurt for the best texture and richness.
- Extra virgin olive oil: Use a mild, fruity variety for subtle flavor and rich moisture. If you don’t have olive oil, you can use vegetable oil, canola oil, or avocado oil.
- Eggs: Use large eggs that are at room temperature.
- Vanilla extract: Always use real vanilla extract, not imitation.
- Almond extract: A little goes a long way; it adds a bakery-style aroma and pairs beautifully with lemon. You can leave it out, but I love the hint of almond!
- All-purpose flour: When measuring, spoon and level, don’t pack the flour. This will prevent a dry or heavy cake.
- Baking powder: Check the date and make sure it is fresh! Gives the cake a nice lift and soft texture.
- Kosher salt: Brings out the flavors and balances the sweetness.
- For garnish: confectioner’s sugar, whipped cream, fresh berries. Keep it simple or dress it up!
Tips for the Best Yogurt Cake
- Bring yogurt and eggs to room temperature: When your eggs and yogurt are at room temperature, they mix better with the oil and sugar, making the batter smoother and the cake lighter and fluffier. Room temp ingredients also help the cake rise better. If you forgot to take the eggs out in advance, no problem, just put the eggs in a bowl of warm (not hot) water for 10 minutes.
- Rub the lemon zest into the sugar: Use your fingers to rub the lemon zest into the sugar until it smells fragrant and citrusy. This releases the lemon’s natural oils and boosts the lemon flavor.
- Don’t overmix the batter: Once you add the dry ingredients, mix just until everything is combined. Overmixing can lead to a dense or rubbery cake.
- Grease your 9-inch cake pan: Make sure to grease the bottom and sides thoroughly with nonstick spray or butter. You can also line the bottom with parchment paper for easy removal.
- Test with a toothpick: Ovens vary, so start checking for doneness around 30 minutes. A toothpick inserted into the center should come out clean or with just a few moist crumbs.
- Let the cake cool: Give it time to cool in the pan for 15 minutes before removing from the pan, then let it cool completely. This helps it set and slice cleanly.
Easy Yogurt Cake
A light, fluffy yogurt cake made with Greek yogurt, olive oil, and lemon zest. Easy, one-bowl recipe—delicious plain or with berries and cream.
- 1 cup granulated sugar
- 1 tablespoon lemon zest, from 2 lemons
- 1 cup plain whole milk Greek yogurt, at room temperature
- 1/2 cup extra virgin olive oil
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 1/2 cups all-purpose flour, spooned and leveled
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- For garnish: confectioner’s sugar, whipped cream, fresh berries
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Preheat the oven to 350°F. Grease a 9-inch round cake pan with cooking spray. Line the bottom with a round of parchment paper and lightly spray again.
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In a large bowl, add the granulated sugar and lemon zest. Rub together with your fingers until fragrant.
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Add the Greek yogurt, oil, eggs, vanilla extract, and almond extract. Whisk together until well combined.
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Add the flour, baking powder, and salt use a spatula to stir until just combined. Don’t over mix.
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Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
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Remove the cake from the oven and let cool in the pan for 10 minutes. Then, invert it onto a wire rack, flip it upright, remove the parchment, and let cool completely.
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Serve the cake plain with a dusting of confectioner’s sugar or garnish with whipped cream and fresh berries.
- At room temperature: Store covered on the counter for up to 2 days.
- In the fridge: Keeps for 4–5 days. Let it come to room temp or warm it slightly before serving.
- To freeze: Wrap the entire cooled cake or slices individually in plastic wrap and freeze in a freezer bag for up to 2 months. Thaw at room temperature.Â
Calories: 231kcal, Carbohydrates: 30g, Protein: 4g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Cholesterol: 44mg, Sodium: 123mg, Potassium: 133mg, Fiber: 0.5g, Sugar: 18g, Vitamin A: 80IU, Vitamin C: 1mg, Calcium: 63mg, Iron: 1mg
Have you tried this recipe?
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