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Greek Yogurt Cake

Greek Yogurt Cake with Lavender Glaze

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Whether it’s in a breakfast parfait or a cooling Mediterranean sauce, we can never get enough of Greek yogurt. So, we tried baking with it, with excellent results! This cake gets its tender fluffiness from butter and Greek yogurt, not to mention an aromatic lavender-infused glaze on top. One spoonful in, and you won’t want to stop. Trust us.
    Serving size
    4servings
    Prep & cook time
    minutes
    Cooking Skill
    easy
    • Calories 450
    • Protein 9g
    • Total Carb 65g
    • Total Fat 17g

    Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

    Ingredients & Equipment

    What we send

    • vanilla extract
      • 1 teaspoon
      • vanilla extract
    • dried lavender
      • 2 teaspoons
      • dried lavender
    • flour
      • 1 cup
      • flour
    • powdered sugar
      • 3/4 cup
      • powdered sugar
    • baking soda
      • 1/4 teaspoon
      • baking soda
    • nonfat Greek yogurt
      • 1 container
      • nonfat Greek yogurt
    • aluminum tin
      • 1
      • aluminum tin
    • granulated sugar
      • 1/3 cup
      • granulated sugar
    • unsalted butter
      • 1/4 cup
      • unsalted butter
    • heavy cream
      • 3 tablespoons
      • heavy cream

    What You’ll Need

    • kosher salt
    • eggs
    • baking sheet

    Cooking Steps

    1. Melt Butter

      Melt Butter

      Preheat oven to 375°F. Place butter in a large heatsafe bowl and microwave in 30-second intervals until completely melted. Alternatively, in a small pot, melt butter over medium heat then pour into a large heatsafe bowl. 

    2. Infuse Cream

      Infuse Cream

      In a medium heatsafe bowl, combine heavy cream and lavender. Microwave until small bubbles form on surface of cream, about 30 seconds to 1 minute. Remove from microwave and set aside. If you used a pot for melting butter in Step 1, wipe it clean, add heavy cream and lavender, and heat over medium until small bubbles form on surface, about 3 minutes. Set aside.

    3. Make Batter

      Make Batter

      Add granulated sugar to bowl with melted butter and whisk to combine. Whisk in Chobani yogurt, vanilla extract, 1 egg, and ¼ teaspoon salt until fully combined. Add flour and baking soda and whisk until all ingredients are fully incorporated. 

    4. Bake Yogurt Cake

      Bake Yogurt Cake

      Pour batter into aluminum tin, reshaping if bent. Place on a baking sheet and bake until top of cake is golden and center is set, about 25 minutes. Once baked, set aside to cool for about 10 minutes. 

    5. Make Lavender Glaze

      Make Lavender Glaze

      While cake bakes, using a small spoon, carefully remove lavender from cream and discard. Add powdered sugar to bowl and whisk to combine, creating a pourable glaze. Set aside. 

    6. Glaze and Plate Greek Yogurt Cake

      Glaze and Plate Greek Yogurt Cake

      Carefully remove cooled Greek yogurt cake from tin, pour over lavender glaze, and enjoy warm or at room temperature.

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