Simple, Airy, and Full of Memories

There are recipes that go beyond the kitchen and stay in your heart forever.

This airy, fluffy vanilla cake is one of them.

My mom used to make it when I was a little girl. Among all the things she cooked and baked for the family, this was something special she prepared just for me and my sister, because she knew how much we loved it.

I still remember the way we would dip our slices into a cup of warm cocoa milk, and how the soft sponge soaked up all that chocolatey goodness. It wasn’t just a cake—it was comfort, love, and childhood joy all in one bite.

Today, I bake it for my own family, and it never fails to bring back those beautiful memories. Light, not overly sweet, and perfect for breakfast, with coffee or tea, or with a glass of milk for the kids—it’s one of those timeless cakes that belongs in every kitchen.

Crockery & ingredients love using—find them all here: My Mediterranean Greek Pantry

4 large eggs

1 cup sugar

1 cup Greek yogurt, full fat

120 g unsalted butter, melted

1 ½ cups all-purpose flour

2 tsp baking powder

1 tsp vanilla extract

Pinch of salt

Powdered sugar, for dusting

Directions

Preheat oven to 175°C / 350°F. Grease a medium pan (round or square).

In a bowl, beat the eggs with sugar until pale and fluffy.

Add yogurt and melted butter, then stir in vanilla.

Sift in flour, baking powder, and salt. Mix gently until just combined.

Pour into the pan and bake for 35–40 minutes, or until golden and a toothpick comes out clean.

Let cool slightly, dust with powdered sugar, and cut into squares or slices.

Tip: To keep your vanilla cake soft and fluffy without forming a hard crust, let it rest for 2–3 minutes after coming out of the oven, then cover it with a clean kitchen towel. Once cooled, store it in an airtight container or a cake box with a lid. The trapped warmth keeps the crust tender instead of dry.