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–+ servings
Plate of Greek yogurt cake donuts with lemon zest and powdered sugar in bright natural light.

Greek Yogurt Cake Donuts

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 12 donuts
Author: Nico Pallotta

  • 1 cup (150 g) all-purpose flour
  • 1½ teaspoon (6 g) baking powder
  • ¼ teaspoon (pinch) salt
  • ½ cup (120 g) Greek yogurt full-fat or 2% works best
  • ½ cup (100 g) sugar
  • ¼ cup (60 g) 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)

  • 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.
    Step 1 Whisking yogurt egg and sugar mixture in glass bowl on marble surface.
  • 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.
    Step 2 Stirring flour into donut batter until just combined with visible thick texture.
  • 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!
    Step 3 Spoon filling donut pan with smooth batter on marble countertop.
  • 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.
    Step 4 Baked donuts in pan lightly golden and puffed in natural light.
Substitutions
  • 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
 
Tips
  • 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)
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