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- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with butter or cooking spray. Line the bottom of the pan with parchment paper for easy removal.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined. If using citrus zest, add it to the dry ingredients and mix until evenly distributed.
- Combine Wet Ingredients: In a separate bowl, whisk together the plain Greek yogurt, vegetable oil, eggs, and vanilla extract until smooth and creamy.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and gently fold them together using a spatula or wooden spoon until just combined. Be careful not to overmix, as this can result in a dense cake.
- Bake the Cake: Pour the cake batter into the prepared cake pan and smooth the top with a spatula. Tap the pan gently on the counter to remove any air bubbles. Place the pan in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool and Serve: Remove the cake from the oven and let it cool in the pan for 10 minutes. Run a knife around the edge of the cake to loosen it, then carefully invert it onto a wire rack to cool completely.
- Optional: Glaze or Frosting: Once the cake has cooled, you can optionally drizzle it with a simple glaze made from powdered sugar and lemon juice, or frost it with your favorite cream cheese frosting for added indulgence.
- Slice and Enjoy: Slice the creamy yogurt cake into wedges and serve it with a dollop of whipped cream or a scoop of vanilla ice cream, if desired. Enjoy the creamy texture and delightful flavor of this irresistible dessert.
Tips for Success:
- Use full-fat Greek yogurt for the creamiest texture and richest flavor.
- Feel free to customize the cake by adding fresh fruit, nuts, or chocolate chips to the batter before baking.
- Store any leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for longer storage.
