The smell of a cake baking slowly in the oven has a way of making a house feel alive, warm, cozy, and full of promise.
This Greek Yogurt Apricot Cake is one of those simple desserts that always turn out beautiful. It’s soft and light, thanks to the Greek yogurt and the apricot glaze on top gives it that gorgeous golden shine and a touch of sweetness that balances perfectly.
You don’t need anything fancy. Just a bowl, a whisk, and a little bit of time. The rest is pure comfort.
Crockery & ingredients love using—find them all here: My Mediterranean Greek Pantry
1 cup (250 g) Greek yogurt
3 large eggs
¾ cup (150 g) sugar
100 ml light olive oil or 120 g butter
1½ cups (190 g) all-purpose flour
1 tsp baking powder
½ tsp baking soda
Zest of 1 lemon (optional)
1 tsp vanilla extract
Pinch of salt
For the glaze
½ cup (150 g) apricot jam or marmalade
2 tbsp water or lemon juice
Directions
Preheat the oven to 150°C.
Grease and line a small rectangular or round baking pan (around 22–24 cm).
In a large bowl, whisk together yogurt, eggs, sugar, and oil until the mixture becomes smooth and creamy.
Add the lemon zest, vanilla, and salt.
Mix lightly. In another bowl, combine the flour, baking powder, and baking soda.
Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.
Pour the batter into the prepared pan and bake for 55–60 minutes, or until golden and a toothpick inserted in the center comes out clean.
While the cake is baking, warm the apricot jam with water or lemon juice until it becomes glossy and smooth.
When the cake comes out of the oven, poke a few small holes on top with a skewer and spread the warm glaze immediately. The heat will help it soak slightly and stay moist.
Let cool before slicing and serving.
Tips For extra moisture, drizzle 2–3 tablespoons of warm milk or light syrup before glazing.
You can replace apricot jam with peach or orange marmalade.
Keeps well for 3–4 days covered at room temperature — the flavor gets even better by the next day.
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