Prep: Preheat your oven to 350°F (175°C). Lightly spray an 8×8 inch square pan or a 9-inch round cake pan with non-stick spray. You can also line it with parchment paper for easy removal.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures everything is evenly distributed.
Mix Wet Ingredients: In a separate larger bowl, whisk the Greek yogurt, eggs, sweetener (or maple syrup), and vanilla extract until the mixture is smooth and well combined.
Combine: Add the dry ingredients to the wet ingredients. Gently fold with a spatula just until combined. Do not overmix! A few lumps are okay. If using, fold in the lemon zest.
Bake: Pour the batter into your prepared pan and smooth the top. Bake for 25-35 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
Cool: Let the cake cool in the pan for at least 15-20 minutes before slicing. This allows the structure to set.
Flavor Variations (All Low-Calorie):

· Lemon Poppy Seed: Add the zest of one whole lemon and 1 tablespoon of poppy seeds to the batter.
· Blueberry Bliss: Gently fold ½ cup of fresh or frozen blueberries into the batter at the end. (If using frozen, do not thaw).
· Chocolate Chip: Fold in ¼ cup of dark chocolate chips or mini chocolate chips.
· Almond Joy: Use ½ tsp almond extract instead of vanilla and fold in 2 tbsp of unsweetened shredded coconut.

Pro-Tips for the Best Low-Calorie Cake: