This post is sponsored by Stonyfield I love making Breakfast Cake, Lemon Yogurt Cake, and cake with regular yogurt, so I was curious to see if I could use higher protein Greek yogurt to make a tender, delicious cake. This works SO well. And the result is a satisfying snack cake or dessert for kids that has a nice mix of nutrients to help fuel us and the kids. You can make the cake and serve it slightly warm, or you can let it cool and serve it at room temperature. It tastes the same the next day and the day after, so you can make it ahead—or just plan to enjoy the cake for as many days as it takes to eat every slice! I love using Stonyfield plain Greek yogurt here since it is mild in flavor and has the perfect creamy consistency. Plus, Stonyfield yogurt is made with high-quality organic ingredients and has a flavorful yet not-too-tangy taste. The whole milk yogurt adds richness and helps to create a springy texture and tender crumb. So yum! (You may also like Greek Yogurt Pizza Dough, Yogurt Flatbread, Cranberry Orange Bread, and Banana Yogurt Muffins as more yummy ideas to try.)
Ingredients You Need
Here’s a look at the ingredients you need to make this Greek Yogurt Cake recipe so you know what to have on hand. Sign up for our email updates to get tips and ideas sent to your inbox.
Greek yogurt: I like to use plain whole-milk Greek-style yogurt in this recipe to ensure that the batter is super tender and moist and contains protein and calcium. Butter: I bake with unsalted butter so I can control the salt level in my baked goods. If you have only salted butter, just omit the added salt. Sugar: I use a small amount of granulated sugar in this recipe for just enough sweetness. You can substitute honey (for babies over age 1) or maple syrup if you prefer. I prefer the texture of the cake when it’s baked with sugar. Eggs: I use large eggs in my baking and use them here to ensure that the cake bakes through properly and holds together nicely. All-purpose flour: I prefer to make this cake with all-purpose flour so it’s tender and light. You can use whole wheat pastry flour or a gluten-free all purpose flour. Baking powder and baking soda: Using both of these helps to ensure that the dense batter rises properly and the cake bakes through nicely. Lemon juice, lemon zest, and vanilla extract: The combination of these ingredients ensures that the cake is plenty flavorful, yet still fairly subtle in flavor. This makes it a great snack cake, breakfast cake, or dessert—with or without fruit on top.
Step-by-Step Instructions
Here’s a preview of how to make this Greek Yogurt Cake so you know what to expect from the process. Scroll down to the end of this post for the full information, including the amounts and the timing.
How to Store
Once cooled, store cake in an airtight container for up to 3 days at room temperature or for up to 5 days in the fridge. Warm slightly to serve from the fridge (the cake firms up a bit when it’s cold so warming slightly returns it to its softer texture). You can also freeze the cut cake in a freezer bag with as much air removed as possible for up to 3 months. Thaw at room temperature or in 15-second increments in the microwave.
Best Tips for Success
I like using whole-milk Greek yogurt in this recipe. This bakes best in a metal pan, rather than glass. If baking in glass, the middle will take longer to set. Follow the recipe, then cover with foil and bake for an additional 10 minutes. Dairy-free: Use a nondairy yogurt and a neutral oil like canola in place of the butter. Gluten-free: Substitute cup-for-cup gluten-free flour in place of the wheat flours. Egg-free: Omit the eggs. Reduce the yogurt to ¾ cup. Add ¼ cup milk. Proceed with the recipe. Top with Cream Cheese Frosting or Strawberry Cream Cheese Frosting if desired.
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