Ingredients
Equipment
Method
- Preheat your oven to 325°F (160°C). Grease and flour (or use parchment paper) a 9-inch round cake pan. If using parchment paper, trace the bottom of the pan onto the paper and cut it out, then grease the pan and press the parchment circle into the bottom.
- In a large mixing bowl, whisk together the Greek yogurt and granulated sugar until well combined and smooth.2 cups full-fat plain Greek yogurt, 1 cup granulated sugar
- Add the eggs, one at a time, whisking thoroughly after each addition until each egg is fully incorporated into the yogurt mixture.4 large eggs
- Stir in the melted and slightly cooled butter, lemon zest, fresh lemon juice, and vanilla extract. Mix until everything is just combined. Be careful not to overmix at this stage.1/2 cup unsalted butter, 2 tablespoons zest of large lemons, 1/4 cup fresh lemon juice, 1 teaspoon vanilla extract
- Add the pinch of salt. If you're opting to use baking powder for a slightly less dense texture, whisk it in now. Stir gently until just combined.1 pinch salt, 1/2 teaspoon baking powder
- Pour the batter evenly into the prepared cake pan.
- Place the cake pan in the preheated oven. Bake for 50 to 65 minutes, or until the cake is set in the center and a toothpick inserted near the middle comes out clean. The top should be a light golden brown.
- Once baked, remove the cake from the oven and let it cool in the pan on a wire rack for about 15-20 minutes.
- Carefully invert the cake onto the wire rack to remove it from the pan. Peel off the parchment paper if you used it. Let the cake cool completely before slicing and serving.
Notes
Store leftover cake in an airtight container in the refrigerator for up to 4-5 days. Can be frozen for up to 2-3 months.
