Introduction
The tradition of celebrating the New Year often calls for a dessert that is both celebratory and symbolic of a sweet start. Our ‘New Year’s Yogurt Cake’ is a delightful twist on the classic Greek yogurt cake, known for its incredible moisture and tender crumb. Unlike heavy, dense holiday treats, this cake is light, vibrant with citrus zest, and surprisingly easy to make. It’s the perfect centerpiece for a New Year’s brunch or a midnight dessert, offering a fresh, hopeful flavor profile to welcome the coming year.
Ingredients
- 250 g (2 cups) All-Purpose Flour
- 1 teaspoon Baking Powder
- ½ teaspoon Salt
- 240 g (1 cup) Plain Greek Yogurt (full-fat recommended)
- 200 g (1 cup) Granulated Sugar
- 3 large Eggs, room temperature
- 120 ml (½ cup) Neutral Oil (canola or sunflower)
- 1 teaspoon Vanilla Extract
- Zest of 1 large Lemon
- For the Glaze:
- 120 g (1 cup) Powdered Sugar
- 2-3 tablespoons Fresh Lemon Juice
Step-by-step Preparation
- Preheat and Prep: Preheat your oven to 175°C (350°F). Grease and flour a 9-inch (23 cm) round cake pan or loaf pan. Line the bottom with parchment paper. Tip: Ensuring the pan is properly prepped guarantees an easy release after baking.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Mix Wet Ingredients: In a large mixing bowl, combine the granulated sugar and lemon zest, rubbing them together with your fingers to release the oils (this intensifies the flavor). Add the Greek yogurt, eggs, oil, and vanilla extract. Whisk until the mixture is smooth and well-combined.
- Combine and Bake: Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Be careful not to overmix, as this can develop the gluten and result in a tough cake. Pour the batter into the prepared pan.
- Bake Time: Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, loosely tent it with foil after 30 minutes. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Prepare the Glaze: While the cake cools, whisk together the powdered sugar and lemon juice until smooth. Add the juice slowly until you reach a thick, pourable consistency. Drizzle the glaze generously over the cooled cake.
Nutritional Information
Per serving (assuming 10 servings): Approximately 280-320 calories. This cake provides a good source of protein due to the Greek yogurt, which also replaces some of the traditional fat content, resulting in a lighter texture. The lemon zest offers Vitamin C and antioxidants. While it contains sugar, using yogurt helps keep the cake moist without requiring excessive fats.
Storage
Store the New Year’s Yogurt Cake at room temperature in an airtight container for up to 3 days. If you live in a warm or humid climate, or if the cake is heavily glazed, it is best stored in the refrigerator for up to 5 days. Allow refrigerated slices to come to room temperature for about 15 minutes before serving for the best texture. This cake freezes exceptionally well, unglazed, for up to 3 months.
Conclusion
This Lemon & Honey Greek Yogurt Cake is a truly versatile dessert. For an elevated presentation, garnish the glazed cake with fresh berries, candied lemon slices, or a sprinkle of finely chopped pistachios. For a cozy winter treat, serve slices alongside a cup of strong black tea or a glass of dessert wine. If you wish to vary the flavor, substitute the lemon zest with orange zest and add a teaspoon of cardamom for a warmer, spicier note.