This soft and fluffy yogurt cake is made with simple ingredients like eggs, flour, and Greek yogurt—perfect for breakfast, dessert, or tea time.

1 ½ cups (360 g) plain Greek or regular yogurt

1 cup (200 g) granulated sugar

3 large eggs

Zest of 1 lemon (optional)

1 ½ cups (180 g) all-purpose flour

1 tsp baking powder

½ tsp baking soda

½ cup (120 ml) vegetable oil (or melted butter)

Pinch of salt

Powdered sugar (optional, for dusting)

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Preheat & Prep: Preheat oven to 350 °F (175 °C). Grease a 9″ round or loaf pan (or line with parchment).

Mix Wet: In a bowl, whisk together yogurt, sugar, eggs until smooth. Stir in lemon zest if using, then oil (or melted butter).

Combine Dry: In another bowl, whisk flour, baking powder, baking soda, and salt.

Fold Together: Pour dry ingredients into wet mix and stir gently until just combined—avoid overmixing.

Bake: Transfer batter to pan and bake 30–40 minutes, or until a toothpick inserted in the center comes out clean.

Cool & Serve: Let cool in pan 10 minutes, then transfer to wire rack. Dust with powdered sugar before slicing if desired.

Add fresh or frozen berries (blueberries, raspberries, blackberries) for a fruity variation.

Swap lemon zest for orange or lime zest for a different citrus twist.

Stir in 1 tsp vanilla extract for added warmth.

Top with whipped cream, fruit, or a simple lemon glaze after cooling.