1. Prep & Preheat
Preheat oven to 350°F (175°C). Grease an 8x8-inch baking pan.
Whisk flour, baking powder, and salt in a bowl.
2. Cream Butter & Sugar
Beat butter and sugar until light and fluffy (~3 mins).
Add eggs one at a time, then vanilla.
3. Alternate Dry & Wet Ingredients
Mix in Greek yogurt.
Add ½ of the flour mixture, then milk, then remaining flour. (Don’t overmix!)
4. Bake to Perfection
Spread batter into the pan. Bake 25-30 mins until golden.
Cool 10 mins, then drizzle with glaze (if using).
Pro Tips for the Softest Cake 💡
🍋 Citrus twist? Add 1 tbsp lemon zest to the batter.
🍓 Berry love? Press fresh raspberries into the batter before baking.
🔥 Extra fluffy? Separate eggs—whip whites to soft peaks & fold in last.
⏳ Make ahead: Stores well 3 days (cover tightly).
Serving Suggestions 🍽️
Breakfast: With coffee + sliced bananas
Dessert: Top with whipped cream + berries
Snack: Enjoy plain (it’s that good!)
Final Thoughts ✨
This vanilla breakfast cake is like eating a cloud—tender, lightly sweet, and irresistibly soft. Perfect for when you want something special without the sugar crash!
Warning: You’ll want to eat the whole pan. 😉