Greek Yogurt Cake: A Light, Fluffy, and Irresistible Treat

If you’re looking for a cake that’s airy, naturally sweet, and packed with a hint of citrus, this Greek Yogurt Cake is the perfect choice. With a texture similar to a soufflé and a delicate lemon-infused flavor, this cake is ideal for breakfast, a light dessert, or even an afternoon snack. Made with simple pantry ingredients like Greek yogurt, eggs, and sugar, it’s a naturally butter-free and flourless option that feels indulgent but is surprisingly light.

What Is Greek Yogurt Cake?

Greek yogurt cake is a European-inspired dessert that has roots in Mediterranean baking traditions. Many variations of yogurt cakes exist across Greece, Italy, and France, often celebrated for their moist texture and simple ingredients. Unlike traditional sponge cakes, this version uses whipped egg whites to create a light and airy texture, almost like a soufflé. The use of Greek yogurt adds richness while keeping the cake wonderfully soft. It’s a flourless cake, meaning it’s naturally gluten-free, making it a great option for those with dietary restrictions.

Why Everyone Will Love Greek Yogurt Cake

This cake is a crowd-pleaser for so many reasons:

• Light and Fluffy – The whipped egg whites create a delicate, airy texture.
• Rich Yet Healthy – Greek yogurt provides a creamy, satisfying taste without the need for butter.
• Naturally Gluten-Free – Made without flour, it’s a perfect dessert for those avoiding gluten.
• Perfectly Balanced Flavor – A touch of lemon zest enhances the natural sweetness and freshness.
• Easy to Make – No complicated techniques—just mix, whip, fold, and bake!

Tips for the Best Greek Yogurt Cake

• Use Full-Fat Greek Yogurt: full-fat yogurt provides the best texture and richness.
• Whip Egg Whites to Stiff Peaks: this step is essential for a soufflé-like rise and airy crumb.
• Fold Gently: when incorporating the egg whites, use a spatula and fold carefully to maintain the airiness.
• Don’t Overbake: the cake should be golden on the edges but slightly jiggly in the center—it will set as it cools.
• Let It Cool Before Slicing: this allows the texture to firm up and prevents the cake from collapsing.

Frequently Asked Questions

Can I Make This Cake Dairy-Free?

Yes! Substitute Greek yogurt with a thick dairy-free yogurt like coconut or almond-based yogurt.

What’s The Best Way to Ensure my Egg Whites Whip Properly?

Make sure your bowl and beaters are completely clean and dry. Even a small amount of grease or yolk can prevent them from forming stiff peaks.

Can I Use Flavored Greek Yogurt?

Plain Greek yogurt is best, but vanilla-flavored Greek yogurt can add a nice touch of extra sweetness.

Can I Replace Cornstarch With Another Ingredient?

Yes, potato starch or tapioca starch can be used as a substitute.

How Do I Know When the Cake is Done?

The edges should be golden, and the center should have a slight jiggle. Insert a toothpick—if it comes out mostly clean, the cake is ready.

Can I Freeze Greek Yogurt Cake?

Wrap slices individually in plastic wrap and freeze for up to 1 month. Thaw in the fridge before serving.

How to Store Greek Yogurt Cake

• Room Temperature: Store in an airtight container for up to 2 days
• Refrigeration: Since this cake contains yogurt, refrigerate leftovers for up to 5 days. Cover tightly with plastic wrap.

How To Make Greek Yogurt Cake

In a mixing bowl, whisk together the egg yolks with sugar, and cornstarch until smooth. Add the Greek yogurt and the lemon zest. Mix until well combined. In a separate clean bowl, add the egg whites with the sugar. Use an electric mixer to whip until stiff peaks form. Gently fold the whipped egg whites into the egg yolk mixture using a spatula. Be careful not to overmix—fold just until incorporated to maintain the light texture.

Preheat the oven to 170°C (340°F). Pour the batter into a 20cm (8-inch) cake mold, leveling the top with a spatula. Bake for 45 minutes, or until the edges are golden and the center has a slight jiggle.

Let the cake cool in the pan before transferring to a serving plate. Dust with powdered sugar, slice, and serve!