The Greek yogurt cake is a soft and delicate dessert ideal for a healthy, wholesome breakfast. Very quick to prepare, it can be served with marmalade, pastry cream and fresh fruit, or it can be enriched with a creamy hazelnut spread.
The recipe is really simple: you only need a large bowl in which to add the ingredients one after the other, without whisking anything; in no time you’ll have the batter ready for the oven. The method I use is the same I use for paradise muffins or 5-minute cakes. Since these are simple cakes we can shorten the procedure, making them indispensable for their taste and speed.
People often wonder what the difference is compared to regular yogurt. The secret is all in the structure: Greek yogurt, being strained and denser, provides a higher protein content and a velvety texture. This translates into a batter that holds moisture exceptionally well, making the cake incredibly soft for days without needing to overdo the butter or oil.
Aromas are always customizable; in this case I added vanilla and lemon zest, which you can vary as you like. I recommend always adding vanilla as it enhances the flavor of citrus and spices.
Here are some other breakfast recipes to try:
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Cooking time: 40 Minutes
- Portions: 8 Servings
- Cooking methods: Conventional oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 287.33 (Kcal)
- Carbohydrates 44.99 (g) of which sugars 23.64 (g)
- Proteins 5.23 (g)
- Fat 10.84 (g) of which saturated 2.52 (g)of which unsaturated 7.59 (g)
- Fibers 0.61 (g)
- Sodium 22.16 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/2 cups all-purpose flour
- 6 1/4 tbsp potato starch
- 3/4 cup granulated sugar
- 2/3 cup Greek yogurt (2% fat)
- 1/3 cup peanut oil (or another neutral oil of choice; alternatively about 6 tbsp of soft butter)
- 2 eggs (medium)
- 1 sachet baking powder
- 1 tsp lemon zest (grated, or other flavors as desired)
- 1 tsp vanilla extract
- 2 tsp butter (for greasing (about 10 g))
- 1 tbsp all-purpose flour (for dusting the pan)
- 2 1/2 tbsp vanilla powdered sugar
Tools
- 1 Bowl large
- 1 Whisk (hand)
- 1 Scale
- 1 Grater
- 1 Sieve
- 1 Springform pan removable 9-inch diameter
Procedure
Put the eggs in a bowl with the sugar and mix well with a whisk; add the Greek yogurt, the oil, the vanilla and the lemon zest, incorporating everything until the mixture is homogeneous.
Sift the flour and potato starch together with the baking powder, pour them into the bowl with the liquids and mix vigorously with the whisk until you obtain a smooth, silky batter.
Pour the batter into the greased and floured pan.
Bake the cake in a preheated conventional oven at 356°F for about 30–35 minutes. Do the toothpick test to check for doneness; if necessary, extend the baking time by a few minutes. If the surface of the cake tends to brown too much, cover it with a sheet of aluminum foil.
The Greek yogurt cake is ready; let it cool completely, dust it with powdered sugar and serve.
Tips
Storage
The Greek yogurt cake can be kept at room temperature for 3–4 days in a suitable cake carrier.
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