Here is a complete step-by-step recipe for a Low-Calorie Greek Yogurt Cake — a light, moist, and simple cake perfect for breakfast, snack, or dessert with fewer calories and more protein.
Low-Calorie Greek Yogurt Cake
Ingredients (makes one 8-inch round or square cake, serves 8)
-
200 grams plain Greek yogurt (non-fat or low-fat)
-
100 grams all-purpose flour
-
2 large eggs
-
70 grams granulated sugar or a sugar substitute (like erythritol or stevia blend)
-
1 teaspoon baking powder
-
½ teaspoon vanilla extract
-
Zest of 1 lemon (optional)
-
Pinch of salt
-
Optional: a handful of fresh or frozen berries, or a dusting of powdered sugar after baking
Instructions
Step 1: Preheat oven and prepare pan
-
Preheat your oven to 175°C (350°F).
-
Line the bottom of an 8-inch round or square baking pan with parchment paper and lightly grease the sides.
Step 2: Mix wet ingredients
-
In a medium bowl, whisk together the Greek yogurt, eggs, vanilla extract, and lemon zest (if using) until smooth.
Step 3: Add dry ingredients
-
In a separate bowl, combine flour, sugar (or sweetener), baking powder, and salt.
-
Gradually add the dry ingredients to the wet mixture, stirring just until no lumps remain. Do not overmix.
Step 4: Pour batter into pan
-
Pour the batter into the prepared pan and smooth the surface with a spatula.
-
Optional: top with a few berries for natural sweetness and decoration.
Step 5: Bake
-
Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean and the top is lightly golden.
-
If the top is browning too fast, cover loosely with foil during the last 10 minutes.
Step 6: Cool and serve
-
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
-
Serve plain, dusted with a little powdered sugar, or with a spoonful of yogurt or fruit compote.
Storage
-
Store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
-
This cake also freezes well for up to 1 month.
