Greek Lemon Cake
Featured in Allrecipes Magazine

Greek Lemon Cake

166

"This cake recipe features lemon zest, lemon juice, and yogurt to achieve a very lovely and light Greek-style cake."

Ingredients

servings 380 cals
Serving size has been adjusted!

Original recipe yields 14 servings

Adjust

Nutrition

  • Calories:
  • 380 kcal
  • 19%
  • Fat:
  • 16.1 g
  • 25%
  • Carbs:
  • 53.7g
  • 17%
  • Protein:
  • 6 g
  • 12%
  • Cholesterol:
  • 117 mg
  • 39%
  • Sodium:
  • 264 mg
  • 11%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

Print
  1. Preheat oven to 350 degrees F (175 degrees C). Grease one 10 inch tube pan.
  2. Sift the flour, baking soda, and salt together. Set mixture aside.
  3. Separate the eggs. In a large bowl beat the egg whites until soft peaks form. Gradually add 1/2 cup of the sugar, beating until stiff glossy peaks form. Set aside.
  4. Cream butter or margarine, 1 1/2 cups sugar, egg yolks, lemon zest, and lemon juice together until fluffy. Add flour mixture alternately with the yogurt to the egg yolk mixture. Gently fold in the egg whites and pour the batter into the prepared pan.
  5. Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes. Let cake cool in pan for 10 minutes, then turn out onto a rack to finish cooling. Serves 12.

Reviews

166
  1. 187 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful

This was fabulous! To the below reviewer... OFCOURSE IT WAS LACKING IN LEMON FLAVOR WHEN YOU MADE IT! YOU LEFT THE LEMON ZEST OUT! A KEY INGREDIENT! If people cannot follow a recipe they sh...

Most helpful critical

I baked this only 48 minutes because it appeared done "to the touch" It was very dry,would back only 40-45 miutes. I had even added more lemon juice while mixing because the batter seemed dry.

This was fabulous! To the below reviewer... OFCOURSE IT WAS LACKING IN LEMON FLAVOR WHEN YOU MADE IT! YOU LEFT THE LEMON ZEST OUT! A KEY INGREDIENT! If people cannot follow a recipe they sh...

I have changed my mind about this recipe. I followed the suggestions like using half butter and half applesauce, I used lemon yogurt, I doubled the lemon zest and lemon juice and I iced it with...

I made this today for my 2 year old son's birthday. We wanted something a little lighter to stray away from the heavy Christmas cookies and sweets and this was just right. I used all purpose flo...

This was fabulous! Mine was in texture like a pound cake, probably because I used all-purpose flour. I used the zest of 3 lemons and would add another one or 2 next time. I also used half a cup ...

Totally Delightful! I specialize in doing specialty cakes from Birthdays to Weddings and I must say that I am extremely pleased with this recipe. It is so moist and light and down right delici...

Some of the negative reviews almost deterred me from making this cake, but I am glad I made it. The cake turned out moist and light and delicious. Only changes were to replace butter with 1/3 ea...

I made this cake for a Big Fat Greek Party I planned with some friends. We were supposed to watch My Big Fat Greek Wedding and we all brought some Greek dishes. We never watched the movie and ...

Very delicious and light. I used altered all purpose flour (replaced 2Tbs flour with 2Tbs corn starch for each cup). This did not end up anything as dense as a pound cake. Also, I used the zest ...

I baked this only 48 minutes because it appeared done "to the touch" It was very dry,would back only 40-45 miutes. I had even added more lemon juice while mixing because the batter seemed dry.