Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 0.25 tsp (1.5g) salt
  • 1 cup (245g) plain full-fat Greek yogurt
  • 2 large (100g) eggs, room temperature
  • 0.5 cup (120ml) neutral oil
  • 0.75 cup (150g) granulated sugar
  • 1 tsp (5ml) pure vanilla extract
  • 0.5 cup (60g) powdered sugar
  • 1 tbsp (15ml) lemon juice
  • 1 tsp (5ml) milk

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease an 8x8 inch square baking pan or 9-inch round cake pan with oil and line the bottom with parchment paper.
  2. In a large bowl, whisk together the Greek yogurt, eggs, oil, sugar, and vanilla extract until the mixture is smooth and sugar has mostly dissolved.
  3. Sift the flour, baking soda, and salt directly into the wet mixture. Using a spatula, gently fold the ingredients together until just combined, avoiding over-mixing.
  4. Pour the batter into the prepared pan and smooth the top. Bake for 30–35 minutes, or until the edges are light mahogany-colored gold and a toothpick inserted into the center comes out clean.
  5. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  6. For the optional glaze, whisk together powdered sugar, lemon juice, and milk until smooth, then drizzle over the cooled cake.