Is yoghurt substitution allowed for citrus cake?

I made this cake last weekend with Greek yogurt, and I did not thin it, but I should have. The batter was much too thick, and the cake, while delicious, had a strange texture. For the cake, I’d add 1/4 cup of milk to the 1/4 cup of Greek yogurt. The frosting I made was not runny at all, which was fine with me. You could add a little milk to it as well if you’d like it to be runny as in the photo.

You should be able to make that substitution in this citrus cake, but you should thin the Greek yogurt a bit. You can do that with a touch of regular milk, or even water, adding just enough to get it more to the consistency of regular (not Greek) yogurt. ;o)