My Citrus Greek Yogurt Cake is an ideal dessert for spring and summer gatherings. Bright, moist, and gently sweet, this cake pairs citrus flavors with a tender crumb and a tangy Greek yogurt drizzle—perfect for Easter, brunches, or casual get-togethers.
I first served this cake at a launch party for our SideDish Greek Vinaigrette, where I wanted a fresh, citrus-forward dessert to complement a menu of bright salads and small plates. If you enjoy olive oil cakes, this version—made with extra virgin olive oil, Greek yogurt, and crunchy pistachios—adds a Mediterranean twist and excellent moisture.
Olive oil cakes are subtly sweet and stay moist thanks to the oil. For this recipe we adapted a lemon avocado oil cake concept, but used olive oil and Greek yogurt for extra tang and texture, and added pistachios for a nutty contrast. The Greek yogurt drizzle ties everything together and keeps each bite balanced rather than overly sweet.
Ingredients
- Nonstick cooking spray
- 3 large eggs
- 1/2 cup whole milk plain Greek yogurt (for the cake)
- 1/4 cup extra virgin olive oil
- 1/2 cup pure maple syrup
- 1 teaspoon orange zest
- 1 teaspoon lemon zest
- 1/3 cup freshly squeezed orange juice
- 1/4 cup freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup lightly salted pistachios (plus 1/4 cup chopped for garnish)
- 2 1/4 cups super-fine almond flour
- 1/2 cup tapioca flour
- 1/2 teaspoon kosher salt
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- For the Greek yogurt drizzle: 1/3 cup whole milk plain Greek yogurt and 1/3 cup powdered sugar
- Orange zest for garnish
Step-by-Step
Step One: Prep oven and pan
Position a rack in the center of the oven and preheat to 350°F (175°C). Line the bottom of a 9-inch cake pan with a parchment round and lightly spray the pan with nonstick cooking spray, including the sides. Set aside.
Step Two: Whisk wet ingredients
In a large bowl, beat 3 large eggs on medium speed until pale and frothy, about 2–3 minutes. Add 1/2 cup Greek yogurt, 1/4 cup olive oil, 1/2 cup maple syrup, orange and lemon zest, 1/3 cup orange juice, 1/4 cup lemon juice, 1 teaspoon vanilla extract, and 1/2 teaspoon almond extract. Beat until well combined and smooth.
Step Three: Prepare dry ingredients
Pulse 1/2 cup lightly salted pistachios in a food processor until finely ground—stop before they become pasty. In a separate large bowl, whisk together the ground pistachios, 2 1/4 cups super-fine almond flour, 1/2 cup tapioca flour, 1/2 teaspoon kosher salt, 1 1/2 teaspoons baking powder, and 1/2 teaspoon baking soda. A few small lumps are fine.
Step Four: Combine batter
Add the dry ingredients to the wet ingredients in 1-cup increments, mixing on medium speed until just smooth. Pour the batter into the prepared pan and tap the pan gently on the counter to release air bubbles.
Step Five: Bake
Bake on the center rack until the top is golden and a toothpick inserted in the center comes out clean, about 40–45 minutes. If the cake browns too quickly, tent it loosely with foil for the remaining baking time.
Step Six: Cool
Let the cake rest in the pan for 10 minutes. Run a knife around the edge, invert the pan onto a wire rack to remove the cake, peel off the parchment, then flip the cake right-side up and let cool for another 10–15 minutes before slicing.
Step Seven: Make the Greek yogurt drizzle
Whisk together 1/3 cup Greek yogurt and 1/3 cup powdered sugar until smooth. Chill until ready to serve so it holds a spoonable consistency.
Step Eight: Slice and garnish
Slice the cake and place on plates. Spoon the Greek yogurt drizzle over each slice, then sprinkle with roughly chopped pistachios and a little orange zest for color and fragrance. Serve immediately.
Recipe Notes & FAQs
Is this cake very sweet? No. The cake itself is only mildly sweet; the Greek yogurt drizzle adds a touch of additional sweetness without overpowering the citrus and nutty flavors. Many people who prefer less-sweet desserts enjoy this cake.
Can I make it ahead? Yes. Bake the cake and let it cool completely, then wrap it tightly and store at room temperature for up to one day. Make the yogurt drizzle and keep it refrigerated until serving, then spoon it over slices just before eating.
How should I store leftovers? Store cake slices in an airtight container at room temperature and keep the Greek yogurt drizzle covered in the refrigerator. Assemble individual portions when ready to serve so the cake doesn’t become soggy.
Additional Info
- Total time: 1 hr 33 mins
- Servings: 10 slices
- Dietary notes: Gluten-free and grain-free when made with listed ingredients
- Author: Alex Snodgrass
I hope you enjoy this Citrus Greek Yogurt Cake as much as I do—please comment below if you try it and share any tweaks you love.
Photography and styling by Eat Love Eats.