Greek Yogurt and Lemon Cake: A Zesty, Moist Delight
This cake is a refreshing dessert that combines the tang of Greek yogurt with a citrus touch of lemon. Moist, simple to make, and delicious, it’s the perfect way to add a taste of Greece to your baking repertoire.
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As you probably know, Greek desserts are light and fresh… and this Greek Lemon Yogurt Cake is no exception.
Wonderfully moist, thanks to the Greek yogurt, it also has an extra touch of delight thanks to using fresh lemon juice and freshly grated zest! Trust me, it will remind you of sunny days by the Mediterranean Sea!
Unlike some cakes that rely on heavy butter or milk, this cake uses olive oil, which is a hallmark of Mediterranean cooking, adding richness and subtle fruitiness to the flavor.
It’s the perfect treat for an afternoon snack with tea or as a sweet at a dinner party. The combination of yogurt and olive oil ensures that it stays tender, while the balance of lemon and sweetness makes each bite irresistible.
What You Need for This Greek Yogurt and Lemon Cake
To make this cake, you will need a few ingredients, most of them usually available in your pantry.
The dry ingredients include all-purpose flour, baking powder, a pinch of salt, baking soda, and sugar.
You will also need less than a cup of Greek yogurt, a couple of eggs, some olive oil, lemon juice, and a little quantity of lemon zest.
Procedure: How to Make the Greek Yogurt and Lemon Cake
Preheat the oven and prepare the pan
- Begin by preheating your oven to 175°C (~350°F).
- Then, grease a loaf pan with olive oil or butter and lightly flour it to ensure your cake doesn’t stick to the sides once baked.
Mix the dry ingredients
- Combine the flour, baking powder, baking soda, and salt in a medium-sized bowl.
- Stir together until the ingredients are well distributed.
Prepare the wet ingredients
- In another large bowl, whisk together the Greek yogurt, sugar, eggs, olive oil, lemon juice, and lemon zest.
- Mix until everything is smooth and well combined.
- The yogurt will give the cake a soft, creamy texture, while the olive oil adds moisture and richness.
Combine wet and dry ingredients
- Gradually add the dry ingredients into the wet mixture, stirring gently until the batter is smooth and fully incorporated.
- Be careful not to overmix, because that can lead to a denser cake.
Bake the cake
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 45–50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- If the top is browning too quickly, loosely cover it with foil during the last 10 minutes of baking.
Cool and serve
- Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Slice and serve once fully cooled, and enjoy!
How to make the lemon glaze
Ingredients:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
The lemon zest is optional (for extra flavor). You can play with other flavors and add orange zest, grated coconut, or a few drops of vanilla extract.
Procedure:
- Make the glaze: In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth. If you want a more intense lemon flavor, you can add lemon zest to the glaze.
- Adjust consistency: If the glaze is too thick, add a little more lemon juice (a teaspoon at a time) until you reach your desired consistency. If it’s too runny, add a little more powdered sugar.
- Drizzle over cake: Once your Greek Yogurt Lemon Cake has cooled, drizzle the glaze over the top for a sweet and tangy finish.
Tips for perfect Greek lemon and yogurt cake
- Use full-fat Greek yogurt
For the best texture and flavor, opt for full-fat Greek yogurt. It adds richness and ensures a moist cake.
- Fresh lemon zest and juice
For the utmost lemon flavor, always use fresh lemon juice and zest. The zest gives the cake an extra punch of citrus fragrance.
- Olive oil for moisture
Greek cooking often uses olive oil for its depth of flavor. Don’t be tempted to substitute it with other oils; the olive oil provides a distinct fruitiness that complements the yogurt and lemon perfectly.
- Don’t overmix the batter
When combining the dry and wet ingredients, stir just enough to bring everything together. Overmixing can lead to a dense texture, which you want to avoid for a light and airy cake.
What makes this Greek yogurt cake so special?
Greek yogurt is a key ingredient in many Mediterranean desserts, and in this cake, it works wonders. The yogurt adds moisture and gives a slight tanginess that balances the sweetness of the sugar.
This balance is what makes Greek desserts so delightful—rich yet not overly sweet. Additionally, the yogurt helps tenderize the cake, giving it a soft, light texture that is hard to resist.
This Greek Lemon Yogurt Cake is a simple yet elegant dessert featuring the refreshing flavors of Greece in your kitchen.
With its moist, tangy interior and citrusy zing, it’s the perfect treat for any time of day, ideal for surprising guests or to enjoy with a cup of coffee.
The combination of Greek yogurt and olive oil ensures a tender, flavorful cake that is both satisfying and light. Try it for yourself and experience the magic of Greek baking!
Greek Yogurt and Lemon Cake
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp sale
Wet Ingredients
- ¾ cup Greek yogurt plain
- ½ cup sugar
- 2 large eggs
- ¼ cup olive oil extra virgin
- ¼ cup fresh lemon juice
- 1 tsp lemon zest
Instructions
- Preheat the oven to 175°C (~350°F).
- Grease a loaf pan with olive oil or butter and lightly flour it to prevent sticking.
- In a medium bowl, combine the dry ingredients: flour, baking powder, baking soda, and salt. Stir well to distribute evenly.
- In a large bowl, whisk together the Greek yogurt, sugar, eggs, olive oil, lemon juice, and lemon zest until smooth and creamy.
- Gradually fold the dry ingredients into the wet ingredients until fully incorporated. Be careful not to overmix, as this can make the cake dense.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, cover loosely with foil for the last 10 minutes.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Slice and enjoy as is—or top with a lemon glaze for extra zing!
Notes
Lemon Glaze (Optional)
Ingredients:- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest (optional)
- In a small bowl, whisk powdered sugar and lemon juice until smooth.
- Add lemon zest for extra flavor if desired.
-
Adjust consistency:
- Too thick → add a few drops of lemon juice.
- Too thin → add a little more powdered sugar.
- Drizzle over the cooled cake and let it set before slicing.
Pin for Later!
Delicious Greek Yogurt and Lemon Cake
Gabi Ancarola
Gabi is a travel writer who has lived in Crete for over a decade. Through her blog, Crete Insider, she has helped travelers uncover local experiences. Passionate about food and Cretan cuisine, she now attends Greek cooking lessons to bring the island’s flavors straight to your kitchen!
>> Interested in learning to cook in Crete, or discovering all of the top spots to eat in Chania and around the island? Book a food tour or plan your trip with me.
3 Comments
Dcarnduff
Nowhere on the recipe do you say how long the loaf should bake. What is the time needed?
Gabi Ancarola
You are right! I believe I cancelled that line while editing the recipe. I have corrected the mistake.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 45–50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
If the top is browning too quickly, loosely cover it with foil during the last 10 minutes of baking.
Thanks for pointing this out!
Ana Maria
This cake is my new go-to recipe! It’s honestly delicious and very easy to prepare