Greek Yogurt Plumcake

Greek Yogurt Plumcake 

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Here’s a delicious and moist Greek Yogurt Plumcake that’s lightly sweet, protein-rich, and incredibly tender. Perfect for breakfast or an afternoon treat!

Greek Yogurt Plumcake

Prep Time: 10 mins | Cook Time: 40-45 mins | Total Time: 55 mins
Servings: 8-10

Ingredients:

  • 1 ½ cups (190g) all-purpose flour
  • ½ cup (60g) almond flour (or substitute with more all-purpose flour)
  • 1 ½ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • Zest of 1 lemon (or orange, for variation)
  • ¾ cup (150g) granulated sugar
  • ½ cup (120ml) plain Greek yogurt (full-fat for best texture)
  • 3 large eggs, room temperature
  • ½ cup (120ml) vegetable oil (or melted butter)
  • 1 tsp vanilla extract
  • 1 tbsp fresh lemon juice

Optional Add-ins:

  • ½ cup blueberries, chocolate chips, or chopped nuts

Instructions:

1. Prep & Preheat:

  • Preheat oven to 350°F (175°C).
  • Grease a 9-inch (23cm) loaf pan or bundt mold and dust with flour.

2. Mix Dry Ingredients:

  • In a bowl, whisk together flour, almond flour, baking powder, baking soda, salt, and lemon zest.

3. Blend Wet Ingredients:

  • In another bowl, beat sugar, Greek yogurt, eggs, oil, vanilla, and lemon juice until smooth.

4. Combine & Bake:

  • Gently fold dry ingredients into wet ingredients until just combined (don’t overmix).
  • Stir in add-ins (if using).
  • Pour batter into the prepared pan and smooth the top.
  • Bake 40-45 minutes, or until a toothpick comes out clean.

5. Cool & Serve:

  • Let cool 10 minutes in the pan, then transfer to a wire rack.
  • Dust with powdered sugar or drizzle with honey before serving.

Tips:

  • Fluffy Texture: Ensure eggs and yogurt are at room temperature.
  • Moisture Boost: Substitute ½ cup applesauce for half the oil.
  • Gluten-Free: Use a 1:1 GF flour blend.
  • Storage: Keeps well for 3 days at room temp or 5 days refrigerated.

Enjoy this lightly tangy, tender plumcake with coffee or tea!