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Greek Yogurt Cake
Ingredients
Ingredient Checklist
12 tablespoons unsalted butter, room temperature
1 cup granulated sugar
3 large eggs, room temperature
1 teaspoon vanilla extract
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
Orange supremes, for garnish
Toasted walnuts, for garnish
Gallery
Greek Yogurt Cake
Gallery
Greek Yogurt Cake
Greek Yogurt Cake
Greek Yogurt Cake
Ingredients
Ingredients
- 12 tablespoons unsalted butter, room temperature
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 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
- Orange supremes, for garnish
- Toasted walnuts, for garnish
Directions
Preheat oven to 350 degrees with rack in middle position. Butter and flour a 9-by-3-inch springform pan.
In a stand mixer fitted with the paddle attachment, beat butter and sugar until pale and fluffy. Beat in eggs, one at a time, until fully incorporated. Beat in vanilla extract.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a separate bowl, stir together yogurt and honey.
Alternately add flour mixture and yogurt to stand mixer bowl in three additions, beginning and ending with flour mixture.
Transfer batter to prepared pan, smooth top, and bake until top is golden brown and a toothpick inserted into center of cake comes out clean, 35 to 40 minutes.
Cool cake in pan for 10 minutes. Transfer cake to wire rack to cool completely. Slice and serve with orange supremes and walnuts.
Reviews (4)
Add Rating & Review
141 Ratings
5 star values:
31
4 star values:
35
3 star values:
42
2 star values:
23
1 star values:
10
Reviews (4)
Add Rating & Review
141 Ratings
5 star values:
31
4 star values:
35
3 star values:
42
2 star values:
23
1 star values:
10
Add Rating & Review
141 Ratings
5 star values:
31
4 star values:
35
3 star values:
42
2 star values:
23
1 star values:
10
141 Ratings
5 star values:
31
4 star values:
35
3 star values:
42
2 star values:
23
1 star values:
10
141 Ratings
5 star values:
31
4 star values:
35
3 star values:
42
2 star values:
23
1 star values:
10
- 5 star values:
- 31
- 4 star values:
- 35
- 3 star values:
- 42
- 2 star values:
- 23
- 1 star values:
- 10
Martha Stewart Member
Rating: 5.0 stars
04/23/2020
Had a sudden hankering, so I found this recipe and whipped it up!
It turns out I didn't have enough plain Greek yoghurt, so I substituted the missing 65 grams of yoghurt with more honey. I also used margarine instead of butter, because it's what I had on hand. I had a beautiful natural honey from a local beekeeper infused with star anise and cinnamon, and the fantastic flavours really come through in the cake!
It did take longer to bake than I thought (I need to bake it on the next shelf up in the oven next time), but it turned out so beautifully, and it's so so soft and tender, and with the extra honey it's a beautiful treat for afternoon tea :)
Martha Stewart Member
Rating: 5 stars
05/23/2016
The first time I made this in a bundt cake pan. It came out perfect. As written this recipe is perfect.
Martha Stewart Member
Rating: 5 stars
09/07/2013
I've made this for my family over 20 times. Love it. Great for my kids. Very light, moist and good with coffee. If you're eating it the next day, warm it up for ten seconds in the microwave and its like it just came out of the oven.
Martha Stewart Member
Rating: Unrated
12/01/2011
Very good, even my "Don't like cake" husband loved it. I made a side of orange cream cheese frosting for those that wanted - they could add as much as they wanted; this was part of our Thanksgiving dinner.
Martha Stewart Member
Rating: Unrated
11/27/2011
delicious cake, although the top was not smooth (i did smooth before baking with an offset spatula) so the appearance was a little off...it really needs no topping or accompaniment...easy to make as well
Martha Stewart Member
Rating: 5.0 stars
04/23/2020
Had a sudden hankering, so I found this recipe and whipped it up!
It turns out I didn't have enough plain Greek yoghurt, so I substituted the missing 65 grams of yoghurt with more honey. I also used margarine instead of butter, because it's what I had on hand. I had a beautiful natural honey from a local beekeeper infused with star anise and cinnamon, and the fantastic flavours really come through in the cake!
It did take longer to bake than I thought (I need to bake it on the next shelf up in the oven next time), but it turned out so beautifully, and it's so so soft and tender, and with the extra honey it's a beautiful treat for afternoon tea :)
Rating: 5.0 stars
Rating: 5 stars
05/23/2016
The first time I made this in a bundt cake pan. It came out perfect. As written this recipe is perfect.
Rating: 5 stars
Rating: 5 stars
09/07/2013
I've made this for my family over 20 times. Love it. Great for my kids. Very light, moist and good with coffee. If you're eating it the next day, warm it up for ten seconds in the microwave and its like it just came out of the oven.
Rating: Unrated
12/01/2011
Very good, even my "Don't like cake" husband loved it. I made a side of orange cream cheese frosting for those that wanted - they could add as much as they wanted; this was part of our Thanksgiving dinner.
Rating: Unrated
Rating: Unrated
11/27/2011
delicious cake, although the top was not smooth (i did smooth before baking with an offset spatula) so the appearance was a little off...it really needs no topping or accompaniment...easy to make as well
All Reviews for Greek Yogurt Cake
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Greek Yogurt Cake
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
