Description
This Citrus Greek Yogurt Cake is a light and fluffy dessert infused with vibrant lemon and orange flavors. Made with creamy Greek yogurt, its a delightful treat for any occasion, perfect for pairing with tea or serving as a sweet ending to a meal.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 cup plain Greek yogurt
- Zest of 1 lemon
- Zest of 1 orange
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh orange juice
- 1 teaspoon vanilla extract
- Powdered sugar, for dusting (optional)
- Fresh citrus slices, for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed for about 3-4 minutes until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl to ensure everything is well combined.
- Add the Greek yogurt, lemon zest, orange zest, lemon juice, orange juice, and vanilla extract to the butter and sugar mixture. Mix on low speed until just combined.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. The batter should be thick and smooth.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes.
- Carefully run a knife around the edges of the cake to loosen it, then invert it onto a wire rack to cool completely.
- In a small bowl, combine 1 cup of powdered sugar with 2-3 tablespoons of fresh lemon juice and 1 tablespoon of fresh orange juice. Whisk until smooth.
- Once the cake is completely cool, drizzle the glaze over the top.
- Garnish the cake with fresh citrus slices if desired.
- Dust the top of the cake with additional powdered sugar for a lovely finishing touch.
- Slice the cake into wedges and serve at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Notes
- For a more intense citrus flavor, you can increase the amount of lemon and orange zest.
- The glaze is optional but adds a nice sweetness and visual appeal to the cake.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes