Best 5 Greek Yoghurt Cake Recipes

Indulge in the delectable symphony of flavors with our exquisite Greek yogurt cake recipes. These culinary masterpieces blend the richness of yogurt with a symphony of tantalizing ingredients, resulting in moist, fluffy cakes that tantalize the taste buds. From classic plain yogurt cakes to indulgent chocolate yogurt cakes, each recipe offers a unique taste experience. Explore our collection of zesty lemon yogurt cakes, bursting with citrusy freshness, and discover the delightful surprise of carrot yogurt cakes, where sweet carrots and tangy yogurt create a harmonious balance. Whether you prefer the simplicity of a vanilla yogurt cake or desire the decadent indulgence of a red velvet yogurt cake, we have a recipe that will satisfy your cravings. These yogurt cakes are not just delectable treats; they are also incredibly versatile. Enjoy them as a sweet breakfast treat, a delightful afternoon snack, or an elegant dessert to conclude a memorable meal. With step-by-step instructions and a treasure trove of tips, our recipes ensure that every bite of your homemade yogurt cake is an unforgettable culinary journey.

Here are our top 5 tried and tested recipes!

GREEK YOGURT POUND CAKE

Greek Yogurt Pound Cake image

Moist Greek Yogurt Pound Cake subs Greek yogurt

Provided by Kate @ I Heart Eating

Categories Dessert

Time 1h20m

Number Of Ingredients 9

Ingredients

3 cups cake flour¹
1/2 teaspoon salt
1/4 teaspoon baking soda
1 ½ cups plain, non-fat Greek yogurt² (at room temperature)
1/2 cup butter (softened)
3 cups granulated sugar
4 large eggs
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract

Steps:

Preheat oven to 325 F. Grease and flour (or spray with a nonstick spray like Baker's Joy that has flour in it) a 12-cup bundt pan.
In a medium bowl, whisk together flour, salt, and baking soda. Set aside.
In a large bowl, beat yogurt, butter, and sugar together until well-combined.
Beat in eggs one at a time.
Stir in extracts.
Add flour mixture, and stir in until just combined.
Pour batter into prepared bundt pan.
Bake 60-80 minutes, or until a toothpick comes out clean. You may need to cover the exposed cake with foil if it starts to brown too much.
Let the cake cool in the pan for 10 minutes before removing to a wire rack to cool completely.

Nutrition Facts : ServingSize 1 piece, Calories 308 kcal, Carbohydrate 55 g, Protein 6 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 57 mg, Sodium 163 mg, Sugar 38 g

GREEK YOGURT CAKE

Greek Yogurt Cake image

Provided by Martha Stewart

Number Of Ingredients 12

Ingredients

12 tablespoons unsalted butter, room temperature
1 cup granulated sugar
3 large eggs, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
1 cup fat-free Greek yogurt
1/4 cup honey
Orange supremes, for garnish
Toasted walnuts, for garnish

Steps:

Preheat oven to 350 degrees with rack in middle position. Butter and flour a 9-by-3-inch springform pan.
In a stand mixer fitted with the paddle attachment, beat butter and sugar until pale and fluffy. Beat in eggs, one at a time, until fully incorporated. Beat in vanilla extract.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a separate bowl, stir together yogurt and honey.
Alternately add flour mixture and yogurt to stand mixer bowl in three additions, beginning and ending with flour mixture.
Transfer batter to prepared pan, smooth top, and bake until top is golden brown and a toothpick inserted into center of cake comes out clean, 35 to 40 minutes.
Cool cake in pan for 10 minutes. Transfer cake to wire rack to cool completely. Slice and serve with orange supremes and walnuts.

LEMON YOGURT CAKE

Lemon Yogurt Cake image

For the perfect tea cake, bake Ina Garten's Lemon Yogurt Cake recipe, finished with a sweet lemon glaze, from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories dessert

Time 1h20m

Yield 1 loaf

Number Of Ingredients 12

Ingredients

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 1/3 cups sugar, divided
3 extra-large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice
1 cup confectioners' sugar
2 tablespoons freshly squeezed lemon juice

Steps:

Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.

GREEK YOGHURT CAKE

Greek Yoghurt Cake image

This is really a great cake. For some reason, I'm partial to it cold, straight out of the fridge, with a glass of ice-cold milk.

Provided by evelynathens

Categories Dessert

Time 1h40m

Yield 1 cake, 8 serving(s)

Number Of Ingredients 19

Ingredients

1/2 lb butter, room temperature
1 1/2 cups sugar
6 egg yolks
1 teaspoon grated lemon, zest of
1/2 teaspoon lemon extract
1 tablespoon vanilla extract
1 1/2 fluid ounces brandy
1 cup Greek yogurt (if this is unavailable, use sour cream)
2 1/2 cups flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1 pinch salt
6 egg whites
1 cup chopped toasted almond
2 cups sugar
3 cups water
1/2 cup honey
1 lemon, zest of (in one long piece)
2 tablespoons lemon juice (from a real lemon, please)

Steps:

Boil all of syrup ingredients together first to make syrup (10 minutes- remove zest).
It must be cool before being poured onto hot cake.
Beat butter with 1 1/2 cups sugar till creamy and light-coloured (about 5 minutes).
Add yolks, peel, extract and brandy and beat until pale and thick.
Sift dry ingredients and add alternately to the creamed mixture with the yoghurt.
Beat whites until stiff and glossy.
Fold into batter mixture along with almonds.
Pour into a buttered 13 x 9 x 2" baking dish and bake at 350F for 60-70 minutes or until done.
Check cake after about 25 minutes of baking. If the colour is already dark enough (as is the case for me), cover with a piece of aluminum foil and continue baking.
Pour cooled syrup over hot cake and allow cake to cool completely.
Cut into diamond-shaped pieces and serve.

Nutrition Facts : Calories 923.1, Fat 35.5, SaturatedFat 16.4, Cholesterol 185.5, Sodium 437.9, Carbohydrate 139.7, Fiber 3, Sugar 106.2, Protein 12.5

YOGURT CAKE

Yogurt Cake image

This Turkish yogurt cake, adapted from the cookbook "Claudia Roden's Mediterranean," is similar to a lemon-scented cheesecake, but it's lighter and has a fresher, tangier flavor. It's good both warm and cold, either on its own or topped with berries that have been macerated in a pinch or two of sugar. Make sure to use whole milk Greek yogurt or another thick, strained variety here, or the texture won't be as creamy.

Provided by Melissa Clark

Categories cakes, dessert

Time 1h

Yield 8 servings

Number Of Ingredients 7

Ingredients

Butter, for greasing the pan
4 large eggs, separated, at room temperature
1/2 cup/100 grams granulated sugar
3 tablespoons all-purpose flour
1 2/3 cups/400 grams whole-milk Greek yogurt
1 lemon, zested and juiced
Pinch of salt (optional)

Steps:

Heat oven to 350 degrees and butter an 8- or 9-inch springform pan.
Using an electric hand mixer or a standing electric mixer fitted with the whisk attachment, beat egg whites on medium-low until the mixture looks frothy, 1 to 2 minutes. Slowly start to increase the speed to medium-high. Continue to beat the egg whites until soft peaks form, about 3 minutes. Set aside.
In a separate bowl but using the same mixer, combine yolks and sugar (no need to wash beaters after the egg white). Beat yolks on medium-high until the mixture is very pale and fluffy, about 3 minutes. Reduce speed to medium and gradually beat in flour, yogurt, lemon zest and juice, and salt until fully incorporated.
Gently fold half of the egg whites into the yolk-yogurt mixture until only a few streaks remain. Fold in the remaining whites, scraping the bottom and sides of the bowl, until the batter is evenly mixed, light and smooth.
Scrape the batter into prepared pan and smooth into an even layer. Bake until the top is speckled with golden brown and puffed, 40 to 55 minutes. (The 8-inch pan will take longer to bake through.) Transfer the pan to a wire rack and let cake cool before cutting. Serve warm or cold.

Tips:

Use high-quality Greek yogurt for a thick and creamy cake.
Make sure the butter and eggs are at room temperature before mixing. This will help them combine more easily and create a smooth batter.
Do not overmix the batter. Overmixing can result in a tough and dense cake.
Bake the cake until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely before frosting.

Conclusion:

The Greek yogurt cake is a delicious and versatile dessert that can be enjoyed for breakfast, lunch, or dinner. It is also a great option for those who are looking for a healthier alternative to traditional cakes. With its moist and fluffy texture, and tangy yet sweet flavor, this cake is sure to be a hit with everyone who tries it.