If you’re looking for a light, tangy, and fluffy cake, this donut-shaped cake with Greek yoghurt and lemon is the perfect recipe for you. It combines the richness of Greek yoghurt with the bright zest of lemon, creating a delicious treat that’s ideal for any occasion. Plus, it’s incredibly easy to make. Start by preheating your oven to 350°F (175°C). Grease a donut-shaped cake pan (or a Bundt pan) with butter or a non-stick spray.
This will prevent your cake from sticking to the sides and help it come out smoothly. In a medium bowl, whisk together flour, baking powder, baking soda, and a pinch of salt. These dry ingredients ensure your cake rises perfectly and has a soft, fluffy texture. In a separate larger bowl, beat together the Greek yoghurt, sugar, and eggs until smooth and creamy. Add the melted butter, lemon zest, lemon juice, and vanilla extract, and mix until everything is fully combined.
The Greek yoghurt adds moisture and richness, while the lemon zest and juice provide a tangy, citrusy flavour that complements the sweetness. Gradually add the dry ingredients to the wet mixture, folding gently with a spatula. Be careful not to overmix—just stir until the batter is smooth and no lumps remain. Overmixing can make the cake dense instead of light and airy.
Carefully pour the batter into your greased donut-shaped pan, spreading it out evenly. Lightly tap the pan on the counter to eliminate any air bubbles. Place the cake in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the centre comes out clean. The top should be golden brown, and the cake will have a slight spring when touched.
Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. While the cake cools, prepare the lemon glaze by whisking together the powdered sugar, lemon juice, and lemon zest. This glaze adds an extra burst of lemon flavour and a delightful shine to the cake. Once the cake is fully cooled, drizzle the lemon glaze over the top, letting it cascade down the sides.
For an extra touch, you can sprinkle a little more lemon zest on top. This Greek yoghurt and lemon donut-shaped cake is a wonderful balance of tangy and sweet, with a light texture that makes it perfect for breakfast, dessert, or even as an afternoon snack.
Ingredients;
- 1 ½ cups all-purpose flour
- 1 cup Greek yoghurt (plain, full-fat)
- ½ cup granulated sugar
- 3 large eggs
- ½ cup unsalted butter, melted
- 1 ½ tsp baking powder
- ½ tsp baking soda
- Zest of 2 lemons
- 2 tbsp freshly squeezed lemon juice
- 1 tsp vanilla extract
- A pinch of salt
For the Lemon Glaze:
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
