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Serving: This cake is delicious on its own or paired with a dollop of whipped cream, fresh fruit, or a drizzle of honey. It makes a perfect dessert or snack with a cup of coffee or tea.
Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to 1 week or freeze it for up to 3 months.
Variants
Chocolate Greek Yogurt Cake: Add 1/4 cup of cocoa powder to the dry ingredients for a chocolate version of this cake. You can also fold in chocolate chips for extra decadence.
Fruit-Infused Greek Yogurt Cake: Gently fold in fresh or frozen berries (like blueberries or raspberries) for a fruity twist.
Spiced Greek Yogurt Cake: Add 1 tsp of ground cinnamon and a pinch of nutmeg to the dry ingredients for a warm, spiced flavor.
FAQ
Q: Can I use non-dairy yogurt in this recipe?
A: Yes, you can substitute the Greek yogurt with a non-dairy yogurt such as almond or coconut yogurt for a dairy-free version of this cake.
Q: Can I make this cake ahead of time?
A: Absolutely! You can bake the cake a day ahead. Store it in an airtight container to keep it fresh.
Q: Can I freeze the Greek Yogurt Cake?
A: Yes, you can freeze the cake for up to 3 months. Wrap the cooled cake tightly in plastic wrap and foil, then store in a freezer-safe bag. Thaw it in the fridge before serving.
This Fluffy Greek Yogurt Cake is light, moist, and so easy to make. With its subtle tang and tender crumb, it’s sure to become a favorite in your baking repertoire!
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