Greek Yogurt Cake – Yummy Toddler Food

With richness from yogurt, a burst of lemon and vanilla, and the most tender texture, this Greek Yogurt Cake is both delicious and so easy to make. It also has protein and calcium, as an extra bonus!

This post is sponsored by Stonyfield

I love making Breakfast Cake, Lemon 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, and Banana Yogurt Muffins.)

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.

• 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.

Step 1. In a large bowl, stir together the wet ingredients.

Step 2. Add the dry ingredients to the bowl and stir gently. Stir in the lemon juice and zest.

Step 3. Pour batter into the prepared pan. I like to grease my pan and line it with a round of parchment paper.

Step 4. Bake until the edges are lightly golden brown and the cake is set in the middle.

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.

I’d love to hear your feedback on this post, so please rate and comment below!

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• Preheat the oven to 375 degrees F. Coat an 8×8-inch baking pan (metal is best) with nonstick spray. (I also line with parchment paper so it’s easy to lift out and slice the cake without scratching the pan; this is optional.)

• In a large bowl, stir together the yogurt, eggs, butter, sugar, and vanilla.

• Add the flour, baking powder, baking soda, and salt.

• Gently stir together. Stir in the lemon juice and zest.

• Pour batter into the prepared pan.

• Bake for 26-28 minutes, or until the edges are lightly golden brown and a cake tester inserted into the center comes out cleanly.

• Let cake cool completely then cut into wedges.

• 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.
• I like using whole milk 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 if desired.

Serving: 1slice, Calories: 224kcal, Carbohydrates: 26g, Protein: 6g, Fat: 11g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.4g, Cholesterol: 75mg, Sodium: 226mg, Potassium: 79mg, Fiber: 1g, Sugar: 11g, Vitamin A: 357IU, Vitamin C: 4mg, Calcium: 84mg, Iron: 1mg