These Greek yogurt cake donuts are soft, tender, and bright with fresh lemon flavor, and they come together in about 20 minutes from start to finish. I started making them on Sunday mornings when I wanted something sweet but didn't want to spend an hour in the kitchen, and now they're a weekend staple.
They remind me a bit of the same cozy simplicity you get with Cinnamon Roll Muffins, but with that lovely citrus pop and a lighter crumb that feels almost bakery-style.The batter mixes up in one bowl, the donuts bake instead of fry, and you get a dozen perfectly golden rings that smell like vanilla and lemon zest while they're still warm. If you love easy breakfast treats like Vegan Hot Cross Buns or even Dirt Cake Cookies for a weekend baking project, you'll love how simple these are.
What Makes These Greek Yogurt Cake Donuts So Good
These baked Greek Yogurt Cake Donuts hit the sweet spot between a muffin and a traditional donut. The Greek yogurt adds moisture and a subtle tang that balances the sweetness, while the lemon zest brings brightness and aroma. They bake up light and fluffy, with a tender crumb that doesn't dry out by the next day.
You don't need any fancy ingredients or special skills. If you can whisk wet ingredients and fold in dry ones, you can make these. They're quick enough for a weekday breakfast but feel special enough to serve when someone drops by for coffee.
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Greek Yogurt Cake Donuts Ingredients
Here's everything you need to make soft, fluffy homemade Greek Yogurt Cake Donuts at home.
See Recipe Card Below This Post For Ingredient Quantities
- All-purpose flour: Forms the structure of the donuts and gives them that classic cake donut texture.
- Baking powder: Helps the donuts rise and stay light. Make sure yours is fresh for the best lift.
- Salt: Balances the sweetness and brings out the other flavors.
- Greek yogurt: Adds moisture, a slight tang, and keeps the donuts tender. Full-fat or 2% works best.
- Sugar: Sweetens the batter without making it overly sugary.
- Milk: Thins the batter just enough so it pours smoothly into the pan. Any milk works here.
- Egg: Binds everything together and adds richness.
- Olive oil: Keeps the donuts moist and tender. You can also use melted butter or another vegetable oil.
- Vanilla extract: Adds a warm, sweet flavor that complements the lemon beautifully.
- Lemon zest: Brings brightness and a fresh citrus aroma. If you prefer, swap it for cinnamon.
- Powdered sugar: Optional, but a light dusting on top makes them look bakery-pretty.
How to Make Greek Yogurt Cake Donuts
These come together in one bowl and bake in about 10 minutes.
Preheat oven: Preheat your oven to 350°F (180°C). Grease your donut pan generously with olive oil or cooking spray, making sure to coat the center rings well so the donuts release cleanly.
Whisk the wet ingredients: In a large bowl, whisk together the Greek yogurt, sugar, milk, egg, olive oil, vanilla extract, and lemon zest until the mixture is smooth and pale. This takes about a minute.
Add the dry ingredients: Sift the flour, baking powder, and salt into the same bowl. Stir gently just until combined. Don't overmix, some lumps are totally fine and will bake out.
Fill the pan: Carefully pour or spoon the batter into the donut molds, filling each one about ¾ full. A piping bag makes this easier, but a spoon works just fine.
Bake: Bake for 10 to 12 minutes, until the donuts are golden around the edges and springy when you press them lightly. Don't overbake or they'll dry out.
Cool: Let the donuts cool in the pan for a few minutes, then flip them out onto a cooling rack. If you try to remove them too soon, they might stick or break.
Optional topping: Sift powdered sugar over the tops while they're still slightly warm, or drizzle with your favorite icing.
Substitutions
Flour: You can use whole wheat flour for a heartier texture, or a gluten-free blend if needed.
Baking powder: This one's important. Make sure it's fresh. There's no good substitute.
Salt: You can reduce it or leave it out if you're watching sodium.
Greek yogurt: Low-fat Greek yogurt or Skyr both work. The donuts might be slightly less rich, but still delicious.
Sugar: Coconut sugar or light brown sugar work well and add a bit of caramel flavor.
Milk: Almond, oat, or soy milk are all fine here.
Egg: A flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) or a commercial egg replacer works for a vegan version.
Olive oil: Sunflower oil, vegetable oil, or melted butter all work great.
Vanilla extract: Try almond extract or a little orange zest instead.
Lemon zest: Swap for cinnamon if you want a warm, spiced donut instead.
Powdered sugar: Skip it, or use a simple glaze made from powdered sugar and milk.
Equipment For Greek Yogurt Cake Donuts
- Donut pan: Essential for getting that classic Greek Yogurt Cake Donuts shape. A 6-cavity pan works perfectly.
- Mixing bowls: One large bowl for wet ingredients, one medium for dry.
- Whisk: For mixing the batter smooth.
- Measuring cups and spoons: Accurate measurements help the donuts turn out right every time.
- Piping bag or spoon: Optional, but a piping bag makes filling the molds easier and less messy.
Storage & Make-Ahead Tips
Store these Greek Yogurt Cake Donuts in an airtight container at room temperature for 2 to 3 days. They stay moist and tender, especially if you keep them well-sealed.
For longer storage, refrigerate them for up to 5 days. Let them come to room temperature before serving, or warm them in the microwave for about 10 seconds.
You can also freeze them. Wrap each donut individually in plastic wrap, then store in a freezer bag for up to 2 months. Thaw at room temperature or warm gently in the oven.
Expert Tips
Grease the pan well. This is the number one trick for clean donut release. Don't skip the center ring.
Don't overmix the batter. Stir just until the dry ingredients disappear. Overmixing makes the donuts dense instead of light.
Fill the molds ¾ full. Too much batter and they'll overflow, too little and they won't rise properly.
Check at 10 minutes. Every oven is different. Your Greek Yogurt Cake Donuts are done when they spring back when touched, even if the centers look slightly soft.
Let them cool slightly. This helps them set and come out of the pan in one piece.
Why I Love These Greek Yogurt Cake Donuts
I made my first batch on a rainy Saturday with Liam bouncing around the kitchen asking if he could crack the egg. He did, and a bit of shell ended up in the bowl, so we spent a good minute fishing it out with a spoon while he giggled. When the donuts came out of the oven, he grabbed one before it even cooled and said, "Mom, this tastes like a lemon cloud." I laughed, but honestly, he wasn't wrong. They're pillowy soft, just sweet enough, and that Greek yogurt keeps them moist without feeling heavy.
They're also healthier than fried donuts, which is nice when you want to feel a little less guilty about having two for breakfast. The lemon zest makes the whole kitchen smell amazing, and if you're not a lemon person, you can swap it for cinnamon and get that warm, spiced vibe instead.
FAQ
How do you make donuts with Greek yogurt?
You whisk Greek yogurt with sugar, milk, egg, oil, and flavorings, then fold in flour and baking powder. The yogurt adds moisture and tang, keeping the donuts soft and tender. Pour the batter into a greased donut pan and bake at 350°F for about 10 minutes. Liam always asks if we can make a double batch because they disappear so fast.
What does adding Greek yogurt to cake do?
Greek yogurt adds moisture, tenderness, and a slight tang that balances sweetness. It also helps create a soft, fluffy crumb without making the batter heavy. The protein and fat in the yogurt keep baked goods from drying out, which is why these Greek Yogurt Cake Donuts stay fresh for days.
Are cake donuts baked instead of fried?
Yes, cake donuts can be either baked or fried. These Greek yogurt cake donuts are baked, which makes them lighter, healthier, and way less messy than frying. You get the same tender, cakey texture without the oil.
What's the difference between a donut and a cake donut?
Regular donuts (yeast donuts) are made with yeast and are light and airy. Cake donuts are made with baking powder and have a denser, more muffin-like crumb. Greek Yogurt Cake Donuts are quicker to make because there's no rising time. My family prefers cake donuts because they're ready faster and have that comforting, homemade feel.
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Greek Yogurt Cake Donuts
Ingredients
Method
- Preheat your oven to 350°F (180°C) and generously grease your donut pan with olive oil or cooking spray.
- In a large bowl, whisk together the Greek yogurt, sugar, milk, egg, olive oil, vanilla extract, and lemon zest until smooth and pale.
- Sift the flour, baking powder, and salt directly into the same bowl.
- Gently stir the dry ingredients into the wet mixture until just combined. Don't overmix; some lumps are fine.
- Carefully spoon the batter into the donut pan, filling each mold about three-quarters full. Use a spoon or piping bag to assist.
- Bake for 10-12 minutes or until the donuts spring back when touched. Allow them to cool for a few minutes before flipping them out of the pan.
- Optionally, sift powdered sugar on top of the donuts before serving.
Jessica Hartley says
I made these last Sunday morning for my kids and they were absolutely gone within minutes! The lemon flavor is so fresh and the texture is perfectly light. I used vanilla Greek yogurt instead of plain and they turned out amazing. Definitely adding this to my regular weekend brunch rotation!
Amanda Torres says
Oh wow, these donuts are incredible! I was skeptical about using Greek yogurt in donuts but it makes them so moist and tender. Made them this morning before school drop-off and my whole family loved them. The powdered sugar topping is the perfect finishing touch. Will be making these again very soon!
Rachel Nguyen says
Just tried this recipe for the first time and I'm obsessed. I've been looking for a healthier donut option and the Greek yogurt makes these feel a little less guilty haha. My husband said they taste just like the ones from the bakery down the street. Quick tip – don't skip the lemon zest, it really makes a difference!
Stephanie Collins says
These came together so easily, I couldn't believe it! I baked them in my mini donut pan and they turned out adorable. Perfect for my daughter's bake sale at school. Everyone kept asking for the recipe. The lemon glaze I added on top took them over the top. Thank you for such a simple and delicious recipe!
Brittany Monroe says
I've made baked donuts before but nothing has come close to how good these are. The Greek yogurt keeps them so soft even the next day — if they last that long! I topped mine with a simple cinnamon sugar coating instead and they were divine. This recipe is a total keeper, bookmarking it forever.