Greek Yogurt Cake

By
Emma Kobolakis
Emma Kobolakis is a contributing writer for Serious Eats.
Emma Kobolakis
Emma Kobolakis is a freelance writer whose foundation lies in food, with a love for baking and desserts.
Learn about Serious Eats' Editorial Process
Updated May 06, 2019
20130326-bakethebook-yogurtcake.jpg
Jonathan Lovekin

With a moist crumb owing to its namesake, and a sweetness enhanced with honey, Mad Hungry Cravings Greek yogurt cake is pleasant and simple, suited for breakfast, bake sales, and events in between.

Tips: To make sure your cake meets the recipe's potential, make sure to use real Greek yogurt; watery varieties won't work. Fage makes 0%, 2%, or "Total" (whole milk) varieties—use any, but a boost of fat won't hurt.

Tweaks: The simplicity of this cake leaves lots of room for toppings. Lucinda suggests sour cherries in syrup, lemon curd, and/or walnuts. Let your palate be your guide.

Reprinted with permission by Lucinda Scala Quinn. Copyright © 2013. Published by Artisan Books. Available wherever books are sold. All rights reserved.

Recipe Details

Greek Yogurt Cake

Active 20 mins
Total 75 mins
Serves 8 servings
Cook Mode (Keep screen awake)

Ingredients

  • 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

  • 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature

  • 1 cup sugar

  • 3 large eggs, at room temperature

  • 1 teaspoon pure vanilla extract

  • Walnuts for garnish (optional)

  • Sour cherries in syrup for garnish (optional)

Directions

  1. Preheat the oven to 350°F with a rack in the middle position. Butter and flour a 9-by-2-inch springform pan.

  2. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Stir together the yogurt and honey in a small bowl.

  3. In the bowl of a stand mixer or in a large bowl using a hand mixer, beat the butter and sugar until pale and fluffy. Beat in the eggs, one at a time, beating until fully incorporated. Beat in the vanilla extract.

  4. Add the flour mixture to the butter mixture in 3 additions, alternating with the yogurt and beginning and ending with the flour.

  5. Transfer the batter to the prepared pan and smooth the top. Bake for 35 to 40 minutes, until the top is golden brown and a toothpick inserted into the center of the cake comes out clean. Cool the cake in the pan on a wire rack for 10 minutes. Remove the sides of the pan and invert the cake; lift off the pan bottom and let the cake cool completely.

  6. Slice the cake and serve plain, sprinkled with sugar, or with the topping of your choice, such as walnuts or cherries.

Nutrition Facts (per serving)
447Calories
19gFat
62gCarbs
8gProtein
×
Nutrition Facts
Servings: 8
Amount per serving
Calories447
% Daily Value*
Total Fat 19g25%
Saturated Fat 11g57%
Cholesterol 116mg39%
Sodium 319mg14%
Total Carbohydrate 62g22%
Dietary Fiber 1g4%
Total Sugars 37g
Protein 8g
Vitamin C 0mg1%
Calcium 116mg9%
Iron 2mg11%
Potassium 109mg2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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