These Greek yogurt cake donuts are soft, tender, and easy to make, giving you a quick homemade treat with a light cake-like crumb and fresh lemon flavor in about 20 minutes.
For more Greek yogurt breakfasts, try our Greek yogurt banana pancakes, healthy blueberry muffins with Greek yogurt, baked oatmeal cups, and Greek yogurt banana smoothie.
Why you’ll love our Greek yogurt cake donuts
These Greek yogurt cake donuts are your shortcut to a soft, bakery-style treat at home—no frying, no fuss, just 10 minute baked donuts that come out tender with a light, cake-like bite. 🍩
Louise and I love them because they’re inspired by the way my nonna Lidia baked her cakes—plenty of lemon zest and vanilla for aroma, and a little olive oil instead of butter, a small touch she always used to keep things a little lighter. The Greek yogurt keeps them moist and satisfying, with a fresh citrus scent that fills the kitchen. 🍋
They’re a simple, feel-good bake made with everyday ingredients, perfect for breakfast, Easter, or a relaxed afternoon treat.
Dust with powdered sugar or enjoy them plain… either way, you get a cozy, homemade donut that tastes as good as it smells. ✨
P.S. Love donuts? Try our easy cake donuts, chocolate glazed donuts, and soft yeast donuts.
Ingredients
Full ingredients and substitutions are in the recipe box below.
- Flour: all-purpose gives a soft crumb. Substitute whole wheat flour or a gluten-free blend for a healthy moist cake donut recipe.
- Baking powder: helps the donuts rise and stay light. No good substitute—make sure it’s fresh.
- Salt: balances the sweetness and enhances flavor. You can reduce or skip if needed.
- Greek yogurt: adds moisture and richness. Use low-fat Greek yogurt or Skyr for a slightly lighter, protein-rich option, or non-dairy yogurt for a dairy-free option.
- Sugar: regular white sugar keeps the texture soft. Swap with coconut sugar or light brown sugar for a deeper flavor.
- Milk: any milk works here. Use plant milk like almond, oat, or soy for an easy dairy-free option.
- Egg: binds everything together. Substitute with a flax egg or store-bought egg replacer if needed.
- Olive oil: keeps the donuts tender with a light Mediterranean touch. Swap with sunflower oil or melted butter.
- Vanilla extract: adds warmth and aroma. Almond extract or orange zest also works well.
- Lemon zest: brings brightness and makes these perfect lemon Greek yogurt desserts. Use an unwaxed or organic lemon if possible since you’re grating the peel. Swap with cinnamon for a cozy version.
- Powdered sugar: for a simple finish. You can skip or drizzle with glaze for a twist on these simple homemade baked donuts.
How to Make Greek Yogurt Cake Donuts
1. Prep and mix the wet ingredients
Preheat your oven to 350°F (180°C).
Grease a donut pan well with olive oil or cooking spray, including the center ring so the donuts don’t stick.
In a large bowl, add the Greek yogurt, sugar, milk, egg, olive oil, vanilla extract, and lemon zest.
Whisk until smooth and pale. Try to break up any thick bits of yogurt so the batter becomes creamy and even. This simple method is perfect for baked cake donuts from scratch.
2. Add the dry ingredients
Sift the flour, baking powder, and salt directly into the bowl.
Stir gently with a spoon until you don’t see dry flour anymore. Do not overmix. A few small lumps are fine.
The batter should be thick but soft. This helps create a healthy moist cake donut recipe with a tender texture.
3. Fill the donut pan
Spoon or pipe the batter into the donut molds, filling each about three-quarters full.
If the batter feels a little thick, use a teaspoon to gently spread it into the ring. It doesn’t need to be perfect—the oven will smooth it out.
4. Bake, cool, and finish
Bake for 10 to 12 minutes, until the donuts are puffed and springy to the touch.
Let them cool in the pan for a few minutes, then gently remove them.
Finish with a light dusting of powdered sugar, or add a simple glaze if you like a sweeter treat.
Tips
- Don’t overmix the batter: stir just until the flour disappears. This keeps the donuts soft and tender.
- Grease the pan well: especially the center ring, so the donuts release without breaking.
- Fill molds only ¾ full: this gives them space to rise without overflowing.
- Don’t overbake: check at 10 minutes. They should feel springy, not dry.
- Let them cool slightly before removing: this helps them set and keeps them from tearing.
- Use fresh lemon zest: it makes a big difference in aroma and flavor—we always notice it at home.
- Not a fan of lemon: swap the zest with cinnamon or orange zest for a warmer, more familiar flavor.
Frequently Asked Questions
Yes. You can use a muffin tin instead. Fill each cup about 1/2 full and bake as directed.
You won’t get the classic donut shape, but you’ll still have soft, tender little cakes with the same flavor and texture.
This usually happens if the batter is overmixed. Stir gently and stop as soon as the flour is combined to keep them light.
Yes. These donuts keep well for a couple of days and are great for a quick yogurt dessert recipe you can enjoy anytime.
You can, but it will change the flavor and sweetness. We prefer plain Greek yogurt so you control the taste.
Store them in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days. Let them come to room temperature before eating for the best texture.
More Greek Yogurt Breakfasts to Try
- Greek yogurt avocado smoothie
- Almond flour blueberry muffins with Greek yogurt
- Strawberry smoothie with Greek yogurt
- Banana baked oatmeal
- Greek yogurt blueberry pancakes
- Blueberry baked oatmeal with Greek yogurt
- Healthy banana nut muffins
- Greek yogurt overnight oats
For even more inspiration, check out our 31 Greek yogurt recipes round up or prep your week ahead with our 25 healthy make-ahead breakfasts.
If you try this Greek yogurt cake donut recipe please leave a 🌟 star rating and let us know how it turned out in the comments—we love hearing from you.
Greek Yogurt Cake Donuts
Ingredients
- 1 cup all-purpose flour
- 1½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup Greek yogurt full-fat or 2% works best
- ½ cup sugar
- ¼ cup milk any
- 1 large egg
- 1 tablespoon olive oil or another vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest or 1 teaspoon cinnamon
- 1 tablespoon powdered sugar sifted on top (optional)
Instructions
- Whisk the Wets: Preheat your oven to 350°F (180°C) and generously grease your donut pan with olive oil or cooking spray.In one large bowl, whisk together ½ cup Greek yogurt, ½ cup sugar, ¼ cup milk, 1 large egg, 1 tablespoon olive oil, 1 teaspoon vanilla extract, and 1 teaspoon lemon zest until the mixture is completely smooth and pale.
- Add the Dry: Directly into the same bowl, sift in 1 cup all-purpose flour, 1½ teaspoon baking powder, and ¼ teaspoon salt. Stir dry ingredients into the wet ingredients with a spoon. Don't overmix! Stop as soon as you see no more dry flour streaks. Some lumps are ok.
- Fill the Pan: Carefully pour the batter into the donut molds, filling them about 3/4 full. You can use small spoons or a piping bag.If the batter is a bit stubborn when pouring, use a small teaspoon to help guide it into the ring of the donut pan. It doesn't have to be perfect; the oven heat will level it out!
- Bake: Bake for 10–12 minutes at 350°F (180°C). They should be springy to the touch. Let them cool for a few minutes before flipping them out.Sift 1 tablespoon powdered sugar on top or use your favorite icing.
Notes
- Flour → Whole wheat flour, gluten-free blend
- Baking powder → No good substitute (use fresh)
- Salt → Reduce or omit
- Greek yogurt → Low-fat Greek yogurt, Skyr
- Sugar → Coconut sugar, light brown sugar
- Milk → Almond milk, oat milk, soy milk
- Egg → Flax egg, egg replacer
- Olive oil → Sunflower oil, melted butter
- Vanilla extract → Almond extract, orange zest
- Lemon zest → Cinnamon
- Powdered sugar → Skip, or use glaze
- Don’t overmix → Stir just until combined for soft, tender donuts
- Grease well → Donuts release clean (don’t forget the center ring)
- Fill ¾ full → Prevent overflow, perfect rise
- Don’t overbake → Check at ~10 min; should be springy
- Cool slightly → Helps them set and come out intact
- Use fresh lemon zest → Big boost in aroma and flavor
- Not into lemon? → Swap with cinnamon or orange zest
- Store smart → Keep in an airtight container 2–3 days (fridge for longer)
Nutrition
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